Cornbread. A hearty compliment to soups and chili and to eat for breakfast.
Our family enjoys cornbread on a regular basis. Since starting the adventure of going gluten-free I have been working on developing a recipe that has the right balance of sweetness with a bit of saltiness, is still cake-like and is enjoyed by all – gluten eaters and non-gluten eaters alike.
Done, and here is the recipe:
Preheat oven to 400 degrees. Grease an 8 inch square baking dish, or something similar.
4 Tbls of real butter – melted and cooled
4 Tbls honey
1 Tbls brown sugar
1 cup sour cream
1/2 cup milk
1 3/4 cups coarse yellow cornmeal
1/4 cup gluten-free flour mix (with xanthan gum)
1/2 tsp kosher salt
1 tsp baking soda
2 tsp baking powder
1 Tbls corn starch
1. In a small bowl, mix all dry ingredients together – the cornmeal, gluten-free flour, salt, baking soda, baking powder, and cornstarch. Set aside.
2. In a larger bowl, beat together the wet ingredients – first mix the butter, eggs, honey and sugar in a large bowl until well blended. To that mix, add the sour cream and milk, then mix to fully combine all wet ingredients.
3. Add the dry ingredients to the wet ingredients and fully combine. Check for dry spots, mix again.
4. Pour mixture into greased baking dish, then place in preheated oven and bake for 25-30 mins. Check that the bread is firm in the middle by using a toothpick inserted into center and seeing if it comes out clean.
Serve warm with butter melting on top. Honey drizzled over is very delicious too.