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October 25, 2008

Bread Week: Gluten Free Cornbread

Gluten Free Cornbread

What would bread week around here without a gluten free entry? My first thought was to make some gluten free cinnamon rolls, but I still haven't come up with anything that passes the test. I had high hopes with the Gluten Free Buttermilk Biscuit dough, but it didn't really work out as I had hoped. I'll keep looking and trying a recipe for cinnamon rolls, but for now my next thought was cornbread.

I'll tell you upfront that Jamison isn't a huge fan of cornbread, but that didn't stop me from trying a gluten free version anyway. I knew though if I was going to get him to try it that it had to be a sweet version and this is what resulted. I thought it was fabulous and Jamison even thought it was ok and ate a couple of slices.

This is one of those breads that no one would even know was gluten free unless you just pointed it out. You could easily pass this one off to gluten eaters with no complaint! It would be just perfect for a picnic or a potluck, especially if you needed something sans gluten that would satisfy a crowd.

ddbreadweek2008

What You'll Need:
2 cups of stone ground yellow corn meal
1 cup of corn flour
1 teaspoon of sea salt
1 teaspoon of baking soda
1 tablespoon of baking powder
1/2 cup of organic cane sugar (Note: The only way Jamison will eat cornbread is if it is sweet. If you like cornbread that isn't sweet then feel free to omit this.)
4 eggs
2 cups of buttermilk

Preheat oven to 400 F.

In a large bowl stir together corn meal, corn flour, sea salt, baking soda, baking powder and sugar until incorporated. Next add eggs and buttermilk and stir until completely mixed.

Pour into a 13 X 9 inch baking dish that has been sprayed with non-stick spray. Bake for 25-35 minutes until golden brown and done through. Slice and serve immediately.

Gluten Free Cornbread

Notes: If you wanted to make a Mexican cornbread you could add in 1 cup of sautéed onion, 1 cup of chopped, seeded tomato and 1/3 cup of chopped jalepeno or sautéed bell pepper. You could also add in corn kernels.

Posted by Dianne at October 25, 2008 8:16 AM

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Comments

That looks so tender and delicious. Does Jamison like cinnamon? Sometimes I add cinnamon to my cornbread. Beautiful.

Posted by: Karina at October 25, 2008 12:02 PM

Yum! I love cornbread! I like mine sweet too :)

Posted by: Erin at October 25, 2008 1:14 PM

yum! I love sweet cornbread!

Posted by: Heather B at October 25, 2008 11:51 PM

Karina, cinnamon sounds interesting! Jamison probably wouldn't like that, but I think I would!

Erin and Heather, I love cornbread too! I think I'm going to use a version of this for my cornbread dressing this year for Thanksgiving!

Posted by: Dianne at October 28, 2008 2:39 PM

By corn flour do you mean cornstarch? I know Europeans refer to American cornstarch as corn flour. Thanks!

Posted by: Maria at November 24, 2008 10:21 PM

By corn flour do you mean cornstarch? I know Europeans refer to American cornstarch as corn flour. Thanks!

Posted by: Maria at November 24, 2008 10:21 PM

Corn flour is a little different: http://www.bobsredmill.com/product.php?productid=3469

It's basically a very fine grind of corn meal and is yellow instead of white. I used the version that I linked to above. From my understanding corn flour is made from the entire corn kernel, where corn starch is made from only the out layer of the kernel.

Posted by: Dianne at November 25, 2008 8:33 AM

I tried your recipe and it was a FLOP. It didn't rise like your photo in the 9 x 13 pan.

Posted by: Sandy at November 26, 2008 7:24 PM

Sorry it didn't turn out for you. I made some today for Jamison for Thanksgiving dinner and it turned out fine. Did you use corn starch or corn flour? I got an e-mail recently and someone had used corn starch instead of flour and got similar results.

Posted by: Dianne at November 26, 2008 8:42 PM

I just made this and it was fantastic! Thanks!

Posted by: leeleebleu at March 5, 2009 1:55 AM

Glad you liked it!

Posted by: Dianne at March 5, 2009 8:45 AM

We made this last night with a couple of adjustments (masa instead of corn flour, a little honey instead of the sugar and a mix of piima cream and whey instead of the buttermilk) based on what we have on hand, and it was FANTASTIC. I haven't eaten cornbread since I stopped eating gluten, and I missed it, and this was quite possibly the best I've ever had. Thank you for the recipe!

Posted by: Bekah at March 9, 2009 2:20 PM

Sounds like your additions worked great! Glad you enjoyed it! :o)

Posted by: Dianne at March 9, 2009 2:58 PM

I found this recipe some months back. We have been using it regularly ever since. But we switch the amounts of corn meal and corn flour -- two cups corn flour, one cup corn meal. We have also tried it with oat flour, and it's quite nice. I find you can adjust the sugar, and it still comes out great. Normally we like it with just 1/4 cup sugar. But add a little more and blueberries and it's a lovely treat. A little less works with the savory versions. I've also had nice success with a bit of ground flax seed. Adds a nutty flavor.

We lost the recipe, so I'm delighted to find it here again.

Thanks!

Posted by: Marcia at April 29, 2010 4:19 PM

Glad you are enjoying it!

When I make it for myself I leave the sugar out all together. Jamison likes it sweet though, when he eats it at all.

I hadn't thought of adding blueberries!

Posted by: Dianne at May 5, 2010 10:46 AM

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