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
2 tablespoons ground flax seeds in 6 tablespoons water
1/4 cup applesauce, one smashed ripe banana or any light colored jam*
1 to 1 1/2 cups water
1/2 cup frozen corn
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, and baking powder. In a small bowl mix flax seeds with 6 tablespoons water and beat together. Add 1/2 cup water, applesauce (jam or banana) and flax seed mixture to the dry ingredients and mix everything together. Add more water, 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