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Subtly sweet gluten free buckwheat cornbread pairs beautifully with a savory swirl of basil pesto! Easy and delicious!
I was in the mood for a baking experiment when I threw this delicious bread together. I wanted to make cornbread, but not the standard cornbread fare — and boy was I happy with this creation!
For this recipe, you can use homemade or store-bought basil pesto. But, I have included my recipe for basil & sunflower seed pesto which is what I use when I make this cornbread!
Now if you’ve never paired these two things together before, you are in for a real treat!
A bite of healthy and hearty buckwheat cornbread with its crisp crust coupled with the creamy deliciousness of basil pesto is a match made in heaven!
If you try this recipe please let me know! Leave a comment, rate it, share this post, use Pinterest’s “tried it” feature, or take a photo, & tag me on Instagram and I’ll share it! Thank you so much! <3
- 1 1/4 cup cornmeal
- 1/2 cup buckwheat flour
- 1/4 cup tapioca starch
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup milk (I use almond)
- 1/2 cup butter, melted
- 2 tbs honey
- 1 egg, lightly beaten
- 3 tbs basil pesto
Swirl with a toothpick, or butter knife.Reduce oven temperature to 375°F.Bake pesto swirled cornbread for 23 minutes, or until firm and edges are beginning to brown.Remove and let cool for a few minutes before slicing & serving.Enjoy!