I have to say, one thing I've missed since going gluten free is some nice cornbread. I mean, you'd think that cornbread would be relatively simple to make gluten free, since corn is gluten free... but cornbread is usually only half or less cornmeal, and is usually mixed with regular wheat flour as the main ingredient. This cornbread is the answer to my quest- it's totally delicious and doesn't crumble. I'm so happy to have found this recipe.
This is based on a recipe from Gluten Free Mommy, with my own adjustments to make it cheaper, healthier, and dairy free.
3/4 cup corn meal
1 cup brown rice flour OR 3/4 cup brown rice flour and 1/4 cup teff flour
1 teaspoon xanthan gum
2-3 tablespoons honey
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/4 cup sunflower oil or melted coconut oil or melted butter
1 cup milk, non dairy milk, apple juice, or water. (I used apple juice because I had some at home and wanted something more flavorful than water but didn't feel like making any of my homemade non dairy milks)
1. Mix all the ingredients together.
2. Pour into a loaf pan lined with parchment paper (to make for easier removal).
3. Bake at 350 until a toothpick inserted in the center comes out clean. This should be between 20 and 30 minutes, perhaps more, depending on the proportions of the loaf pan.
Devour, and try to save a piece for other people to enjoy!
Note: For those that eat gluten, just sub 1 cup wheat flour for the rice flour and teff flour, and leave out the xanthan gum.
Do you like cornbread? How do you generally eat yours? With chili, or with another dish? What is in your cornbread? Do you generally make cornbread spicy, sweet, or savory? Do you think you'd try this one out?
Linking up to Allergy Friendly Lunchbox Love, Freaky Friday, Fresh Bites Friday, Fight Back Friday, Gluten Free Wednesday, Full Plate Thursday, Simple Lives Thursday,