Thursday, July 18, 2013

Best Gluten-Free Cornbread Ever!

It's been a while since I've done any posting.  The past 12 months have been very tragic and traumatic for my family and I, but I wanted to get some recipes on here that people continually ask for.  One of those is my cornbread recipe.  This was a gluten recipe that I found somewhere years back and have modified so much that it does not resemble the original recipe at all!  I ALWAYS get compliments on it, the kids love it and many have asked for the recipe.  One friend even said it tasted just like his Grandma's!  Talk about the ultimate compliment.  The key to making this the BEST is using a cast iron skillet.  Preheating the skillet and oil make the edges crispy and delicious.  Hope you enjoy it as much as we do!  I'll try to post a picture next time I make it!


2 cup gf flour*
1 cup organic yellow cornmeal
½ cup organic sugar
½ t salt
½ t xanthan gum
1 T baking powder
2 (farm fresh or cage-free) eggs
1 ½ cup organic milk**
½ cup vegetable oil + 2 T for pan


1. Preheat oven to 400 degrees F (200 degrees C).  Place cast iron skillet*** in oven to heat as oven preheats.  About 5 minutes before the oven reaches 400 degrees, add a couple tablespoons of oil to the skillet and return to oven until desired temperature is reached. 
2.  In a large bowl, combine flour, cornmeal, sugar, salt, xanthan gum and baking powder.  In a separate bowl, mix milk, egg and oil.  Stir wet ingredients into the dry ingredients until well combined.  Remove skillet from oven, twirling around to make sure oil has coated entire bottom, and pour batter into skillet. 
3. Bake in preheated oven for 20 to 25 minutes, or until toothpick inserted in middle comes out clean.


*I make my own GF all purpose flour by combining 48oz of brown rice flour, 24oz potato starch and 24oz tapioca starch.  Mix well and store in an air tight container.
**I prefer to use sour milk.  You can make sour milk by simply mixing in a teaspoon of lemon juice or vinegar to whatever milk you are using or use that milk that has started to go bad!  I have used cow, goat and almond milk, all with great success.  We prefer goat. 
***If you do not have a cast iron skillet, spray or lightly grease a 9 inch round cake pan and do not preheat the pan.
Click here for printable version: Printable Best GF Cornbread Ever!

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