Gluten-Free Cornbread

Print Recipe
Gluten-Free Cornbread
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Course Breads, Gluten-Free, Grains, Healthy, Paleo, Vegetarian
Cuisine American, Uncatagorized
Prep Time 15 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Course Breads, Gluten-Free, Grains, Healthy, Paleo, Vegetarian
Cuisine American, Uncatagorized
Prep Time 15 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Adjust oven rack to middle position; heat oven to 400° F. Spray 8-inch square baking dish with cooking spray (you can use coconut oil spray). You can also spread coconut oil or coconut butter on bottom and sides of pan.
  2. Combine lemon juice and almond milk (or alternative milk of your choice) in a glass measuring cup. Then whisk gf flour mixture, cornmeal, baking powder, soda, and salt in a medium bowl until combined; set aside.
  3. n a food processor or blender, process brown sugar, thawed and drained corn kernels, and almond milk/lemon juice mixture until combined, about 5 seconds. Add eggs and process until well combined (corn lumps will remain), about 5 seconds longer.
  4. Make a well in the center of your dry ingredients; pour wet ingredients into well. Begin folding dry ingredients into wet, alternately adding melted butter to mixture until thoroughly combined.
  5. Pour batter into prepared baking dish; smooth surface with rubber spatula. Bake for 25 minutes, or until a tooth pick inserted in the center comes out clean and the center is slightly springy to the touch. *** My instant read thermometer usually reads around 155° F when it is done.
  6. Cool on a wire rack for 10 minutes, then invert onto rack and cool 10 minutes further. Serve immediately with butter and honey
Recipe Notes

Notes:

You can find Alison's all purpose gluten-free flour mix recipe here.

gluten-If your gluten free flour mix does NOT contain xanthan gum, add ½ teaspoon.

** Before preparing the baking dish, or any of the other ingredients, measure out the frozen kernels and let them stand at room temperature until needed. When corn is in season, fresh kernels can be substituted for the frozen corn. Canned corn may be drained and used as well.

***Be very careful not to overcook, as this will lead to a dry and crumbly cornbread.

Recipe Credit:  http://www.healthnutnation.com/2015/11/12/gluten-free-cornbread-recipe/

Share this Recipe
 

Post a Reply

Your email address will not be published. Required fields are marked *