I saw this recipe on one of my favorite GF blogs,Art of Gluten Free Baking. A beautiful and delightful blog,btw,so if you haven’t stopped by there –get on it! There are a bunch of recipes over there that I can’t wait to try and now that we’ve dumped cable tv (yes,you read that right),I think I’ll have a lot more baking and experimenting time. Since I’m still off the rice and potato (flours and starches included),I will be attempting many of Jeanne’s recipes with alternative flours. Thank goodness this cornbread is exactly,and only,that…Corn. Bread.
This was the easiest cornbread I’ve ever made. And I have to put it out there. I’m secretly (not so secretly) a Southern girl at heart. Born and bred a Yankee raised in North Carolina,I often crave the foods I had to go to a friend’s house to get. Cornbread is one of those delectable treats. This one is perfectly moist yet crumbly in a good way. Nothing the perfect pat of honey butter won’t hold together long enough to get it from your hand to your mouth (fork what?)…Or salty butter and a drop of molasses. Ooh…molasses. Thank you,Jeanne,for sharing this recipe on your blog!
Special equipment needed
-9″,10″,or 11″ cast iron skillet or an 8″x8″ or 9″x9″ baking pan –I used a 9″cast iron skillet and it worked beautifully
1 C (130g) gluten-free corn flour (like masa harina) –I used Maseca
1 C (115) gluten-free corn meal (I like medium grind) –I used Arrowhead Mills
2 tsp-3 TBL granulated sugar –I tossed in a small fistful
2 tsp baking powder –I use Rumford Aluminum-Free Baking Powder
1/2 tsp baking soda –I use Trader Joe’s Baking Soda
1/2 tsp salt –I didn’t really measure
2 large or extra large eggs – for a vegan cornbread,try Ener-G Gluten Free Egg Replacer –although I used eggs and dairy.
3/4 C yogurt or sour cream (170g) (dairy or dairy substitute) –I used sour cream and it was AMAZING!
3/4 C milk (180ml) milk substitute) - I used milk
2 TBL butter (or butter substitute) - I used butter
Preheat oven to 425 degrees. When oven is heated to temperature,place butter in skillet and place skillet in oven to preheat and to melt the butter.
As skillet is preheating,in a large bowl,mix together corn flour,corn meal,baking powder,baking soda,sugar and salt.
In a medium bowl,whisk together eggs,yogurt,and milk until fairly smooth. Add egg mixture to corn mixture and mix with a large spoon until combined.
Carefully remove hot skillet from oven. Butter should be melted. Carefully swirl butter around the skillet to make sure it covers bottom of pan fully. Pour batter into skillet. Place skillet back into oven and bake for about 20 minutes–until top is golden brown and bread is firm. The top will have cracked a bit–that’s fine. Remove from oven and cool in skillet on top of stove.
Cut into wedges and serve. Makes a great accompaniment to soup or chili! Can also be cut into cubes (when cool) and used for Thanksgiving dressing or stuffing.
This literally took 25 minutes from start to finish and kept us happy for the almost two days it lasted in our house before it was gone. The night we made it we served it with Turkey Bolognese (Revised) over Spaghetti Squash.Share on Facebook