Family dinner means offering gluten-free options. The family member with celiac never expects the rest of us to bend over backwards for him, but I love being able to serve something tasty and then add, 'Oh, and it's gluten-free'.
Tonight, Evan's mom is making chili, so I thought I'd do a gluten-free cornbread. I had referenced cornbread in my Southwest Shepherd's pie recipe, but never did a stand-alone recipe for it. I am pretty sure that I can just swap out the wheat flour for the GF flour mix (2 c. brown rice flour; 2/3 c. potato starch; 1/3 c. tapioca flour) and add some xanthan gum.
This recipe is adapted from Deborah Madison's basic cornbread recipe in Vegetarian Cooking for Everyone.
A knob butter for the pan
3/4 c. corn flour (not cornstarch)
1/4 c. cornmeal
1 c. whole wheat pastry flour or GF flour mix
1/2 tsp salt
2 tsp baking powder
1/4 tsp xanthan gum (omit if using wheat flour)
1 c. milk
3 TBSP agave nectar (or honey or sugar)
1/4 c. butter, melted and slightly cooled
- Preheat oven to 425 degrees F
- Put a knob of butter in a 10-inch cast iron skillet or an 8x8 square pan. You could also just use a bit of nonstick cooking spray--there's plenty of butter in this cornbread. You may also make this into muffins. If doing muffins, use nonstick cooking spray if needed
- Let the butter melt in the oven and swirl around in the pan to coat. Do not leave the butter in the oven too long or it will burn
- Mix the dry ingredients in a small bowl
- In a larger bowl, whisk the eggs, milk, and agave nectar/honey together
- Add dry ingredients to wet and stir until just moistened
- Stir in the melted butter. Try not to overmix
- Pour into prepared pan or muffin cups and bake 20 minutes or until toothpick comes out clean