A few years ago I had an odd craving for cornbread and learned to make it from scratch. I adore freshly made, hot-from-the-oven cornbread.
Last week, I finally got up the gumption to make a gluten free version. We had some neighbors over for dinner and, without even telling them it was gluten free, their teenage kids said, "Wow! This is the best cornbread we've ever had!" Now, maybe their parents told them they had to compliment the cooking no matter what, but it sure made my heart soar.
This recipe makes a 9" cake pan of cornbread and it made me wonder: how do most people cut their cornbread when it's in a 9" round? Historically I've cut it like a pie, but last week I cut it into squares (with some fun little triangle pieces that I, of course, had to taste test before plating the rest) and I think I might prefer it that way. What do you do?
Cornbread - Gluten Free
Yield: makes one 9" round pan
Adapted from Allrecipes
INGREDIENTS
- 1/4 cup cornstarch
- 1/4 cup potato starch
- 1/4 cup gluten free flour blend
- 1/8 cup almond flour
- 1/8 cup coconut flour
- 1 teaspoon xantham gum
- 1 cup yellow cornmeal (make sure it's gluten free)
- 2/3 cup white sugar
- 1 teaspoon salt
- 3 1/2 teaspoon baking powder
- 1 egg
- 1 cup milk (I used original, unsweetened almond milk to keep it dairy free)
- 1/3 cup vegetable oil
- Preheat the oven to 400 degrees and lightly grease a 9 inch round cake pan with cooking spray.
- In a large bowl mix together all your dry ingredients. Stir in the egg, milk, and vegetable oil until well mixed. Pour batter into the pan.
- Bake for 20-25 minutes (I did about 22 and it was practically perfect), until a toothpick inserted into the center comes out clean.
I suggest you eat it warm - in the shape of your choice - with butter.
Recipe adapted from Allrecipes: I changed the flours to gluten free and switched to almond milk to make it dairy free.
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