Sweet Cornbread: Gluten-free, Dairy-free, Soy-free
Unlike my First Try Friday posts, this recipe was tested and tweaked until I got something I enjoy.
I grew up on Marie Callender’s cornbread, which is so sweet and moist, it’s more like corn-cake than cornbread. And there wasn’t any stuff like corn kernels or peppers in it. Just the cornbread. My mom would bake it in a 9 x 9 pan, and cut it into 9 pieces. Then my dad and I would fight over who got the center piece, since it was the tallest piece of golden goodness.
So when I learned Joseph couldn’t eat gluten, I started hunting for a similar cornbread that he could eat. I was disappointed they were either dense, or had lots of stuff in them, or were savory. Silvana Nardone’s cornbread in Cooking for Isaiah was at least close on texture, so I made a few tweaks to make into a sweet corn-cake that I enjoy eating as much as Joseph.
Stir together cornmeal, flour, gum, sugar, baking powder, baking soda, and salt until combined.
In a separate bowl, beat eggs, then add milk and oil. Mix until combined.
Pour wet ingredients into dry ingredients. Stir until completely mixed. The batter will be rather thin.
Spoon into whichever pan you’ve prepared. For this post, I made muffins. I only had 12 liners, or I may have made 18 muffins instead of filling the 12 so full. I’ve also made this in a greased 8 x 8 pan, which made a wonderfully tall cornbread.
Bake at 350 degrees until golden and a toothpick inserted in the center comes out clean. For the 12 muffins, it took 20 minutes. For the 8 x 8 pan, it took 50 minutes, though I would start checking at 30 minutes. My oven seems to take longer to preheat than it says. Also, though I doubt this would affect things, I forgot to put xanthan gum in the batch I made in the 8 x 8 pan. It actually still turned out fine without the gum, just more crumbly than normal.
Serve warm with honey and whatever butter spread you can tolerate.
Adapted from Cooking for Isaiah
Gluten-free, Dairy-free, Soy-free
- 1 cup cornmeal
- 1 cup King Arthur Gluten-Free Flour*
- 1 teaspoon xanthan gum
- 1/2 cup sugar
- 1 Tablespooon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup rice milk
- 1/4 cup vegetable oil
Preheat oven to 350 degrees and prepare whichever pan you are using (muffin liners for muffins, or greasing the pan). In a large bowl, stir together cornmeal, flour, xanthan gum, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together eggs, milk, and oil. Pour wet ingredients into dry and stir until combined. Spoon batter into prepared pan.
Bake until golden and a toothpick inserted in the center comes out clean. (12 muffins – 20 minutes. 8 x 8 pan – 30-50 minutes).
*To make your own flour mix, follow these instructions from King Arthur: Whisk together 6 cups (32 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature.
This recipe is featured in my cookbook The Best of the Rice of Life: Over 70 Gluten-free, Dairy-free, and Nut-free Recipes available now in print (Amazon, Create Space) and e-book (Kindle, iBooks, nook, Kobo and Smashwords).