I LOVE cornbread. Love. I could eat piece after piece of it, slathered with butter (and maybe some honey) until someone takes it away from me.
My friend Mouse also LOVES cornbread. I have a very fond memory of us breaking cornbread together.
There are a million recipes out there for cornbread, although not nearly as many gluten-free versions. After trying a couple of duds, I tweaked one to my liking, and finally came up with this winner – a fluffy, slightly sweet cornbread. If you’d like your cornbread to be a bit sweeter, you can add a couple more tablespoons of sugar or honey to this recipe, and I’m sure it would work very well.
I’m happy to have discovered this recipe – a way for my gluten-sensitive friends like Mouse to enjoy delicious cornbread without having to buy expensive mixes. This recipe does have a couple of “exotic” ingredients, but not many, and the ingredients are now widely available in most supermarkets. This recipe also comes together quickly and easily.
[Recipe] Gluten-Free Cornbread
Makes 8 servings
*recipe adapted from Gluten-Free Mommy
1 cup brown rice flour
3/4 cup cornmeal
2 Tbsp sugar
2 1/2 tsp baking powder
3/4 tsp salt
1/2 tsp xanthan gum
1 Tbsp butter
2 eggs
1 cup milk
1 Tbsp apple cider vinegar (or regular vinegar)
1/4 cup butter, melted
Preheat the oven to 400F.
Mix the dry ingredients (flour, cornmeal, sugar, baking powder, and salt) together in a large bowl. Set aside.
Melt one tablespoon of butter in an 8 inch round baking pan in the oven. This takes 2 – 3 minutes. Swirl the butter around the pan coating the bottom and sides.
While the butter is melting in the pan in the oven, measure one tablespoon of apple cider vinegar into a measuring cup. Top with milk to measure one cup, total. Stir and let this sit for a couple of minutes. Add the eggs and melted butter to the milk mixture (now buttermilk-ish) and mix well.
Add the milk mixture all at once to the flour mixture and stir until just moistened.
Bubbles will develop in the batter as it sits in the bowl.
Pour batter into the hot baking pan.
Bake for 15-20 minutes (I baked mine for 18 minutes) or until a wooden toothpick comes out clean.
Serve warm if eating immediately.
- 1 cup brown rice flour
- 3/4 cup cornmeal
- 2 Tbsp sugar
- 2 1/2 tsp baking powder
- 3/4 tsp salt
- 1/2 tsp xanthan gum
- 1 Tbsp butter
- 2 eggs
- 1 cup milk
- 1 Tbsp apple cider vinegar
- 1/4 cup butter, melted
- Preheat the oven to 400F.
- Mix the dry ingredients (flour, cornmeal, sugar, baking powder, and salt) together in a large bowl. Set aside.
- Melt one tablespoon of butter in an 8 inch round baking pan in the oven. This takes 2 – 3 minutes. Swirl the butter around the pan coating the bottom and sides.
- Measure one tablespoon of apple cider vinegar into a measuring cup. Top with milk to measure one cup, total. Stir and let this sit for a couple of minutes. Add the eggs and melted butter to the milk mixture (now buttermilk-ish) and mix well.
- Add the milk mixture all at once to the flour mixture and stir until just moistened.
- Pour batter into the hot baking pan.
- Bake for 15-20 minutes or until a wooden toothpick comes out clean.
- Serve warm if eating immediately.
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