So...I wanted to make cornbread to go with my friends chili for our get-together this week. I made some last year and it was okay, but nothing to make me go WOW. It was simply OKAY. I have made really yummy cornbread for years and the idea that just because I am eating gluten free means I can't have good corn bread was just NOT okay in my book. Ludicrous! I am a FIRM believer that if you have a good recipe you can always make delicious food.
I decided to pull out my original recipe...my go-to recipe...for cornbread. It's one I have altered and adjusted over the years, to my taste.
Gluten Free/Dairy Free Corn Bread
1 1/4 cup Featherlight Flour mixture
1/2 tsp xanthan gum
3/4 cup corn meal
1/2 cup sugar
2 tsp. baking powder
1 cup almond milk (or other dairy free milk)
1/4 cup coconut oil
1 egg beaten
Grease an 8x8 or 9x9 inch square pan, or a round pie plate, or casserole dish. Set aside. Combine dry ingredients in large bowl. Mix well. Stir in milk, oil and egg. Mix just until moistened; making sure that any large clumps are broken up. Pour batter into prepared pan. Bake @ 400 degrees for 20-25 minutes. Or for glass or dark pans bake @ 375 degrees for 20-25 minutes or until toothpick inserted comes out clean.
These make great muffins too. Bake at 400 degrees for 15 minutes. For dark pans: 375 degrees for 15 minutes.
This recipe came out moist and delicious! I LOVE sweet cornbread, so if that's what you like you might enjoy this treat! This tastes scrumptious with pumpkin butter spread onto it too! Happy Fall!
Oh...the Featherlight Flour Mixture is as follows:
1/2 cup rice flour
1/2 cup potato starch
1 cup tapioca starch
1 cup cornstarch
3 tsp potato flour
The original recipe comes from Bette Hagman's The Gluten Free Gourmet Bakes Bread book. I altered it slightly to fit my needs.
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