Simple Gluten-Free Cornbread
No specialty flours or ingredients required!
Yields nine 3x3 inch squares
What? Two gluten-free recipes in one month? That's right--you've hit The Everyday Celiac jackpot! Honestly, though, I have been wanting to share this recipe for a while, and making a batch of my family's favorite cornbread made for some excellent mother-son bonding time. Pint-sized sous-chef is my son's favorite job, after all. The bread is a little crumbly, but it tastes delicious. Trust me!
I mean, seriously, if you think gluten-free baking isn't worth it, stare at this photo for a few minutes.You'll change your mind.
Is there anything that beats homemade bread, still warm from the oven and smeared with delicious butter (or non-dairy margarine) and jam? Yum!
(Right-click in new window & select print.)
A few final tips...
- If you prefer warm bread like me, nuke room-temperature cornbread for about 10 seconds before
scarfing it downeating it
- It's shelf life can be a little short, so you may want to consider refrigerating it.
Other uses & serving options...
- Use as a base for gluten-free stuffing come Thanksgiving
- Save & freeze crumbs for use in recipes calling for gluten-free breadcrumbs
- Make a double-batch & freeze individual portions for later use
I used this recipe to make cornbread muffins this morning, and it worked perfectly! Reduce the cooking time to about 18 minutes, grease your muffin tin well, and fill up each cup about 1/2 to 3/4 of the way with uncooked batter. Yields 1 dozen standard-size muffins.
If you are concerned about texture, try using a combination of 1 1/2 cups cornmeal and 1/2 cup gluten-free all-purpose flour blend like those produced by Bob's Red Mill, Bisquick or Namaste Foods. While the recipe works fine with just cornmeal, the combination makes for a lighter, fluffier cornbread.