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.
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)
1/2 cup unsweetened coconut milk (or milk)
1 cup kefir milk *dairy free option below
1/4 cup plus 2 TBSP butter, organic vegetable shortening or oil
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.
*Kefir dairy alternative: combine 1 cup coconut milk with 1 TBSP vinegar or lemon juice. Set aside for 10 minutes.