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Corn Bread: Gluten-Free

I like cornbread made with… corn! Corn bread is best with juicy corn kernels baked into the batter. You can baked the batter in a pan and cut it into squares for a Thanksgiving dinner or bake individual muffins for a weekend breakfast.
Servings 16
Author Caryn Hartglass: Responsible Eating and Living Website

Ingredients

  • 1 cup cornmeal
  • 1 cup Bob’s Red Mill Gluten-Free All Purpose Flour
  • 4 tsp baking powder
  • 2 Tbs ground flax seeds in 6 tablespoons water
  • 1/4 cup applesauce or any light colored jam*
  • 2 Tbs olive oil*
  • 1 to 1 1/2 cups nondairy milk or water
  • 1/2 cup frozen corn
  • 2-4 tablespoons sugar evaporated cane juice (optional, for a slighter sweeter taste)
  • 1/2 tsp salt optional
  • For a richer cornbread use 1/4 cup olive oil in place of the applesauce and oil above.
  • Variations: Use 1/2 cup of blueberries or 1 cup chopped kale in place of corn. Sprinkle with sesame seeds or pumpkin seeds before baking.

Instructions

  • Preheat oven to 400oF. For muffins, lightly grease a muffin pan or use paper muffin cups. For
  • cornbread grease an 8 inch square Pyrex baking dish.
  • Corn meal will vary in texture. Polenta will be very coarse, other varieties are finer. If you use a coarse
  • meal it will not soften well in the cooking and give a hard crunch to the bread. You can use a coarse meal
  • if you grind it a little finer in a coffee mill or blender.
  • In a large bowl, mix together dry ingredients: corn meal, flour, baking powder and optional salt and
  • sugar.
  • In a small bowl mix flax seeds with 6 tablespoons water and beat together.
  • Add 1/2 cup nondairy milk or water, oil, applesauce and flax seed mixture to the dry ingredients and
  • mix everything together.
  • Add more milk or water, about 1/4 cup at a time until you have a thick batter. The amount of liquid
  • you add will vary based on the flours you use and the humidity of your environment.
  • Add in the corn and stir until blended.
  • Fill baking dish or muffin pan half full with batter.
  • Bake for 15 minutes, then drop the temperature to 350°F. Bake an additional 10 minutes for muffins
  • or 15 minutes more for cornbread.
  • Let cool before removing from pan.
  • Makes 12 muffins or 16 squares of cornbread.