Cornbread

November 10, 2016

 

Cornbread, one of life's wonderful comfort foods.  We will eat cornbread for breakfast, lunch or dinner! And how wonderful it makes a home smell! We promise this recipe will not disappoint and will be used in our upcoming gluten-free Thanksgiving Dressing recipe!

 

When it comes to gluten-free cornbread, be sure to buy CERTIFIED GLUTEN-FREE CORN MEAL. We recommend Bob Red Mills, but note that he does have a corn meal that is processed in a wheat facility and one in a dedicated gluten-free facility.  

 

Ingredients

Dry Ingredients

1 cup certified gluten-free corn meal**

1/2 cup gluten-free all-purpose flour

1 tsp baking soda

1 tsp xanthan gum

1 tsp baking powder

1/2 tsp salt (if dairy-free, do a full tsp salt)

-

Wet Ingredients

1/2 cup unsweetened coconut milk (or milk)

1 cup kefir milk *dairy free option below

1 egg

-

Other Ingredients

1/4 cup plus 2 TBSP butter, organic vegetable shortening or oil

 

Directions

Preheat oven to 450 degrees.  Prepare gluten-free cast iron skillet, muffin pan or pie dish and place in oven. (we use coconut spray). In a standing mixer, mix dry ingredients thoroughly.  In a separate bowl, combine the wet ingredients. Pour the wet ingredients into the dry ingredients and mix on medium speed for about 30-45 seconds, or until well combined.  Let rest for one minute.  Set the mixer on low speed and add the melted butter/shortening/oil, increase speed & mix until thoroughly combined.

 

Safely pull out the pan out of the oven.  Pour the batter into the hot pan, smoothing the surface with a spatula.  Bake for 20 to 25 minutes, or until golden brown on top.


Enjoy!

 

*Kefir dairy alternative: combine 1 cup coconut milk with 1 TBSP vinegar or lemon juice. Set aside for 10 minutes.

 

Cornbread Ingredient Finder

Cornbread Ingredient Finder Answer Sheet

 

Cornbread pictured is dairy-free

 

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