There is something about cornbread that just makes me feel like it’s summer. BBQ’d chicken, fresh green beans from the garden, cornbread…yum… Unfortunately, I haven’t eaten much cornbread since going gluten free. Since I’m not much of a baker, I first tried the gluten free mixes and they just aren’t that good. So for awhile I gave up and made the regular kind for my family and watched them jealousy as they ate it. But after a few other successful gluten free baking experiences I got the motivation to try a new recipe from scratch. It was fine. I think my husband called it “good for gluten free.” But no one wants to serve just mediocre food, so the next couple of times I made it I went back to watching my family enjoy their traditional cornbread. That all changed last night when I tried this new recipe. It was great, gluten free or not. It had a nice golden crust and moist sweet middle. I sent the leftovers to work with my husband and my 3 year old daughter was already begging me to make more tonight! Success 🙂
Ingredients
1/4 cup sorghum flour
1/2 cup potato starch
1/4 cup brown rice flour
1 cup yellow cornmeal
1/4 cup sugar
4 teaspoons baking powder
3/4 teaspoon salt
1 teaspoon xanthan gum
1/4 cup oil
2 eggs
1 cup rice milk (or regular milk)
Directions
Preheat the oven to 425°. Combine the dry ingredients in a large bowl and stir. In a separate bowl, combine the oil, eggs and milk. Make a well in the center of the dry ingredients and pour in the liquid. Stir with a rubber spatula until everything is combined.
Pour into a greased muffin tin and bake 12-15 minutes until golden brown and a toothpick comes out clean. Alternately, pour into a 9 by 9 by 2-inch pan and bake for 20 to 25 minutes. Enjoy!
Katie Jones MS, RD 