Cornbread | BeyondCeliac.org
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Cornbread

An easy and delicious recipe for gluten-free cornbread... perfect for the holidays... and can be made dairy-free easily as well!

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

Gluten-Free Cornbread

Ingredients:

  • 3/4 cup (3 oz, 84g) my gluten-free flour mix
  • 1/2 c (2 oz, 56g ) gluten-free almond meal or almond flour for better nutrition or use 1+1/4 cups gluten-free mix
  • 1 cup (4+1/2 oz, 126g) gluten-free cornmeal
  • 1 tbsp (15 ml) gluten-free baking powder
  • ½ tsp (3 ml) salt - you will probably have to adjust the amount of salt after first time of baking to your personal taste preference. I found without sugar the corn muffins needed more salt
  • 1/4 tsp xanthan gum
  • 1 Tbsp (15 ml) potato flour (not potato starch) - optional but makes moister bread - grind instant potatoes in your food processor to make potato flour
  • 6 tbsp (90 ml) sugar -also decrease after first baking if cornbread is too sweet for you. I don’t find it particularly sweet. I’m lazy and just use 1/3 c (80ml) sugar, quicker
  • 1 tsp (5 ml) gluten-free vanilla extract
  • 3 large eggs or 2 large eggs and ¼ cup egg substitute or all egg sub. -Papetti is meant to be gf and no onion etc.
  • 2/3 c (160 ml) milk (I use fat free). I have also used buttermilk, lactose free milk and almond milk
  • 1 stick of butter/Earth Balance/coconut oil (4oz, 112g) melted or ½ c (120 ml) olive oil (even a mix of evoo and regular olive oil)

Directions:

1. Preheat oven to 350*

2. Mix all the dry ingredients together.

3. Whisk egg, milk, butter or oil and vanilla together.

4. Pour wet mix over dry mix and gently stir together. Don’t over work, you can use an electric mixer, but do make sure to mix in all the dry bits. They don’t disappear on baking. Mix will look very wet so leave batter for about 2 minutes when it will have thickened due to baking powder and xanthan gum.

5. Divide up amongst greased muffin top pans, 8x8 or greased muffin pans. If you use muffin top pans, wet your fingers and spread the mix out to edges and only about ½ fill muffin top pans. Use a scant ¼ cup measure for muffin tops. I measure oil in ¼ cup measure and then use oily cup to scoop out batter which glides out of cup because of oil.

6. Bake for about 15-18 minutes or until bottoms are golden brown but the tops are barely colored if you are going to toast them. They don’t mound above the pan but rise evenly. Regular muffins and 8x8 pan I cooked until golden on top. Each oven is different so start checking at 12 minutes and even cook longer than 15 minutes, sometimes it seems to take 20 minutes to cook. Dark colored pans will brown outsides before inside is cooked through. I literally poke a fork into middle of biggest muffin or center of 8 x 8 to see that it is cooked through. A moister gf batter often takes longer to cook than regular flour batter.

Remove from oven and let cool for 10-20 minutes before removing from pans. I do toast the muffin top shape or just nuke them.

7. OR put batter into greased 8 x 8 pan and bake at 350* for about 35 minutes. I dig in to bottom center of pan to see that corn bread is cooked throughout. It frequently feels firm on top, nicely browned, but when you dig to bottom of center it is still wet raw.

Remove 8x8 from oven, cool and then eat as corn bread, use for corn bread stuffing, or cut into squares, and then cut in half to make a corn bread sandwich. Really good.

I cut corn bread pan into 3 inch squares, cut it in half and then toasted it, spread with mayo etc topped with turkey and tomato and ate as two pieces/open face sandwich. Far too messy to try and eat as a sandwich. My son totally approved of cooked bacon on top of warm cornbread as a breakfast.

Make mini muffins in cases set in mini muffin pans for less clean up.

NOTES: I have tried this with melted butter and fat free milk. That’s the best flavor for muffin or toaster cake in my opinion. But olive oil substitute is still excellent and has no cholesterol.

I make it with earth balance butter substitute and plain almond milk for my son. It doesn’t have the gold color of butter and looks very pale. But my son happily ate it. But it definitely doesn’t have the taste from butter.

I use oil for the corn bread, same fat calories but reduced cholesterol from not using butter. I have made it with egg replacer or flax seed meal egg replacement. I notice flavor of flax seed. With egg replacer it is more like a corn bread short bread toaster cake but my cousin was very happy with gf, cf and soy and egg free.

Get cooking hints and a recipe for turning this into gluten-free stuffing on Oonagh Williams' website!

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