Stirring it up: Scrumptious Gluten-Free Cornbread.
Love cornbread and need to eat gluten free? This cornbread recipe is easy and made with ingredients you probably have in your kitchen right now. The recipe can be halved and still produce an excellent result. Enjoyed by our guests. It’s keeper!
Makes: one 9 x 9 inch pan (25cm x 25cm pan)
Oven: 425°F (220°C)
Bake: 30 – 35 minutes
- 2 cups yellow coarse ground cornmeal (320g)
- 2 large eggs
- 2 cups buttermilk or applesauce (475ml)
- 1 t. salt (5ml)
- 1 t. baking soda (5ml) (if using buttermilk)
- 2 t. baking powder (10ml)
- 2 T. vegetable oil (30ml)
- 1/2 t. nutmeg or cinnamon (a good dash!)
- 1-2 bananas, mashed
- a liberal amount of raisins or craisins or walnuts or a combination (optional but yummy)
Combine all the dry ingredients in a large bowl.
Add wet ingredients to the dry.
Stir until all dry ingredients are incorporated. It will seem quite thin but the corneal will absorb lots of liquid.
Pour into a well greased pan – best if butter or shortening are used.
Bake at 400°F (220°C) for 30-35 minutes or until a toothpick inserted into the center comes out clean or until the top springs back from a gentle touch.
Delicious served warm with honey butter or maple butter.
Dishing it out:
A cornbread recipe given to me by a friend. Nance and I have known each other for years. She was one of the first people to befriend our family when we moved to Texas. Over copious pots of tea she and I have shared recipes, ideas, and lots of laughs. We’ve thought up and undertaken some amazing projects too. For example, we dyed 60 teeshirts size xsmall to xxlarge in the colors of the rainbow for a children’s play at church. And we did it in her kitchen. And dried them in her back yard which ended up looking like a rainbow had exploded therein. Our advice – don’t try this at home!
So I share with you, a great gluten-free cornbread recipe from a great friend. Happy munching 🙂 And for good measure, check out another gluten-free recipe.