My family has been using this recipe for years. The sweet and spicy flavors go so well together! You can increase the amount of sauce if you prefer your beans saucy.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 4 |
| Yield: | 4 8-ounce mini cocottes |
Ingredients
- 1 cup cornmeal, or more as needed
- ¼ cup tapioca flour
- 3 tablespoons rice flour
- 2 ⅔ tablespoons buckwheat flour
- 2 ¾ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoons butter, softened
- ¾ cup milk
- 2 eggs, beaten
- 2 tablespoons honey
- 1 teaspoon vinegar
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 4 muffin cups or ramekins.
- Sift cornmeal, tapioca flour, rice flour, buckwheat flour, baking powder, baking soda, and salt into a large bowl. Add butter to cornmeal mixture and stir until well combined. Mix milk, eggs, honey, and vinegar into cornmeal mixture just until batter is combined, adding more cornmeal if batter is too runny. Pour batter into the prepared muffin tins.
- Bake in the preheated oven until tops are firm and lightly browned, 20 to 25 minutes; cool in the muffin cups for 3 minutes before transferring to a wire rack to cool completely.
- Make sure all ingredients are certified gluten-free.
- Lard can be substituted for the butter.
Nutrition Facts
| Calories | 369 kcal |
| Carbohydrate | 56 g |
| Cholesterol | 120 mg |
| Dietary Fiber | 2 g |
| Protein | 8 g |
| Saturated Fat | 7 g |
| Sodium | 1059 mg |
| Sugars | 12 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Tried this to use up some tapioca and rice flour.