Two Gluten Free Cornbread Recipes

Cornbread is sooo delicious. Especially when served with black eyed peas, beans, or some other savory dish. It’s always a treat to have bread.

Most cornbread recipes call for wheat flour. However, I want to share two recipes that do not use wheat. Both recipes are tasty.

—————————Recipe #1——————————–

Hearty Wheat-Free Cornbread
Source: Recipe Tips.com

 

Ingredients
1 ¾ C Cornmeal
2 C milk
2 T vinegar
2 eggs
2 T oil or melted butter, plus more for the baking pan
2 T honey or sugar
1 tsp salt
1 tsp baking powder
1 tsp baking soda

Directions
Pre-heat your oven at 425 degrees. Also, pre-heat a cast iron skillet in the oven.

Add the vinegar to the milk to turn it sour. Set aside.

Beat eggs well in a mixing bowl. Mix in oil or melted butter, honey or sugar.

In a separate mixing bowl, add cornmeal, salt, baking powder and soda. Mix together well.

Add the wet ingredients to the dry ingredients. Mix lightly.

Remove the skillet from the oven and add oil or butter to coat. Pour in the batter. Return to oven. Bake until golden brown, 20-25 minutes.

—————————Recipe #2——————————–

Rice Flour Cornbread (my personal fav)
Source: Gluten Free Mommy
Note: I’m not posting a photo of this one (yet)!

1 C white rice flour
3/4 C cornmeal
3 to 4 T sugar
2 1/2 tsp baking powder
3/4 tsp salt
1 T butter
2 large eggs
1 C milk
1/4 C melted butter

Directions

Preheat your oven at  400 degrees.

Mix the dry ingredients together in a bowl: rice flour, cornmeal, sugar, baking powder, salt. Set aside.

In a separate bowl, add milk, eggs, and 1/4 cup melted butter. Mix well.

Pour wet ingredients into the dry ingredients. Stir well.

Add 1 T butter to a cast iron skillet or loaf pan. Melt the butter on the stove top or in the oven. Coat the pan well with the butter.

Give the batter a quick stir once (but don’t over stir) to make sure the rice flour hasn’t separated from the other ingredients. Pour batter into hot skillet or pan.

Bake 15-20 minutes or until a toothpick comes out clean.

This recipe is my favorite cornbread recipe. I’ve modified the original recipe to make it sweet and cake-like (like Jiffy cornbread). If you don’t like yours as sweet, then use half the amount of sugar.

If you don’t want a cake-like cornbread, then don’t stir the batter as much. And, prepare the baking dish before adding wet ingredients to the dry. That way, as soon as you mix the batter, you can pour it into the pan right away. But I have found that doing it this way does not remove the grittiness of the rice flour.

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