Corn Bread: Gluten-Free

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I like cornbread made with… corn! Corn bread is best with juicy corn kernels baked into the batter. You can baked the batter in a pan and cut it into squares for a Thanksgiving dinner or bake individual muffins for a weekend breakfast.
 
 
 
 
 
 
1 cup cornmeal
1 cup Bob’s Red Mill Gluten-Free All Purpose Flour
4 teaspoons baking powder
OPTIONAL 1/2 teaspoon xanthan gum (for a spongier corn bread)
2 tablespoons ground flax seeds
1/4 cup applesauce, one smashed ripe banana or any light colored jam
OPTIONAL 2 tablespoons olive oil
1 to 1 1/2 cups water or nondairy milk
1/2 cup frozen corn
OPTIONAL 2-4 tablespoons sugar, evaporated cane juice
OPTIONAL 1/2 teaspoon salt

*For a richer cornbread use 1/4 cup olive oil in place of the applesauce and oil above.
Variations: Use 1/2 cup of blueberries or 1 cup chopped kale in place of corn. Sprinkle with sesame seeds or pumpkin seeds before baking.

Preheat oven to 400oF. For muffins, lightly grease a muffin pan or use paper muffin cups. For cornbread grease an 8-inch square Pyrex baking dish.
 
Corn meal will vary in texture. Polenta will be very coarse, other varieties are finer. If you use a coarse meal it will not soften well in the cooking and give a hard crunch to the bread. You can use a coarse meal if you grind it a little finer in a coffee mill or blender.
In a large bowl, mix together dry ingredients: corn meal, flour, flax seeds and baking powder and xanthan gum (if using). Add 1/2 cup water or nondairy milk, applesauce (jam or banana) to the dry ingredients and mix everything together. Add more water or nondairy milk, about 1/4 cup at a time until you have a thick batter. The amount of liquid you add will vary based on the flours you use and the humidity of your environment. Add in the corn and stir until blended. Fill baking dish or muffin pan half full with batter. Bake for 15 minutes, then drop the temperature to 350oF. Bake an additional 10 minutes for muffins or 15 minutes more for cornbread. Let cool before removing from pan. Makes 12 muffins or 16 squares of cornbread.

Watch the video on making CORN BREAD

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  3 comments for “Corn Bread: Gluten-Free

  1. Marty Ryan
    May 18, 2017 at 1:46 am

    I’ve been looking for a site like this. Thank you.

  2. Elaine
    June 12, 2017 at 5:32 am

    The gluten free cornbread is horrible. Baking powder flavor is in the forefront………YUCK! The taste lacks salt and a bit of sugar. Recipe (R) vs video (V) is different. I used recipe. (R) used baking powder (V) used xanthan gum. (R) used water (V) used soy milk. (R) used cornmeal (V) used polenta. (R) used flax with water (V) used dry flax. I have to wonder what you like about this recipe. I used the exact same flour as you.

    • Caryn Hartglass
      June 12, 2017 at 9:32 am

      Hi Elaine, Sorry you don’t like this recipe. We’ve made it over a 100 times and always love it. Originally, over 5 years ago we had oil, sugar and salt in the recipe. I removed them because they are not healthy ingredients. When you get used to not eating oil, sugar and salt, they no longer taste good. But for those who are transitioning to a healthier diet it may be helpful to use them. I have added them back, as OPTIONAL ingredients. Regarding the video – the baking powder is mentioned, just quickly. I removed the xanthan gum from the recipe because it really isn’t necessary and many people don’t like to use it. I put it back in as OPTIONAL. Again, I don’t think it is necessary at all. I made the instructions match the video regarding flax and water. In some recipes it matters if you mix the flax and water together versus adding the flax in directly to the dry ingredients. It really doesn’t matter in this recipe. – Caryn

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