Oktoberfest Cornbread Sundae

When sweet meets savoury in true Oktoberfest spirit!

This unexpectedly delicious combo brings together warm, buttery gluten-free cornbread and a bold scoop of Four All’s Sausage & Sauerkraut Ice Cream.

What you'll Need

• 1 ½ cups A2 milk
• 1 tablespoon white vinegar
• 2 large eggs
• ½ cup granulated sugar
• 1 tablespoon honey
• 1 cup Bob's Red Mill gluten-free all-purpose flour
• 1 ½ cups Bob's Red Mill gluten-free cornmeal
• 2 teaspoons gluten-free baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• ½ cup butter, melted
• 1-2 scoops of Four All's Sausage & Sauerkraut Ice Cream

How to Make:

1. In a small bowl, combine the milk and white vinegar. Let it sit for about 5 minutes so it thickens and becomes a buttermilk substitute.
2. Preheat oven to 425 °F. Grease a baking pan (or another suitable baking dish) with butter.
3. In a large bowl, whisk together the eggs, sugar, and honey.
4. To the wet mixture, add the gluten-free flour, cornmeal, baking powder, baking soda, and salt. Stir until they’re fully combined (no large lumps).
5. Pour the melted butter and the prepared buttermilk into the batter. Mix until everything is just combined and there are no dry pockets of flour.
6. Pour the batter into your greased pan and place in the preheated oven. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean or with just a few crumbs.
7. Remove from oven and allow to cool for about 10 minutes before slicing.
8. Place a warm slice or square of cornbread on a plate and top it with a generous scoop or two of Four All’s Sausage & Sauerkraut Ice Cream.
9. Add a drizzle of honey to finish the presentation.

Cornbread recipe inspired by Mama Knowns Gluten Free! 

Check out more fall-themed recipes on our socials @fourallicecream!