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Cornbread Deluxe (Gluten-Free)

In a blender process until smooth:
1 cup milk or rice milk or soy milk or buttermilk or water
1 egg or 2 egg whites
¼ cup oil (canola or safflower)
¼ cup pure maple syrup

In a separate bowl, mix these dry ingredients with a wire whisk:
1 cup cornmeal
1 cup rice flour (brown or white or a combination of both)
2 teaspoons baking powder
1 teaspoon baking soda
¼ to ½ teaspoon xanthan gum
¼ to ½ teaspoon salt

Combine the wet and dry ingredients and mix gently but well for about one minute, then pour into a 8 or 9 square baking pan that has been sprayed or oiled. Bake at 400F for 25 minutes. Serve warm, directly from the pan, or let cool for 5 to 10 minutes.

For a savory meal:

Using a 9 x 12 pan (or close to it), spray or oil it, then put in:
1 large can diced tomatoes (28 oz.)
1 can drained beans (like pinto, black bean, garbanzo, or whatever you like)
1 or 2 diced zucchini
Some other vegetable you like, corn, mushrooms, diced red or green bell peppers etc.
Sprinkle on chili powder or pizza flavorings like basil and oregano to your taste
Then pour cornbread mix right on top and bake 25 to 30 minutes at 400F.

For a dessert cornbread:

On the bottom of the pan, pour a can of fruit cocktail or sliced peaches or a can of pie filling
To the dry ingredients add: ¼ cup sugar, then bake as above.

For a Gingerbread:

Add ¼ cup molasses to the wet ingredients

To the dry ingredients add:

2 teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
Optional: grated fresh ginger or finely chopped candied ginger, or both

To make it more cake-like, decrease the cornmeal to ½ cup, and increase the flour to 1 ½ cups
Bake as the original recipe.

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9 Responses:

 
Jerry Striplin
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
30 Nov 2008 10:58:00 AM PST
I need your help. I am in Kosovo. I contracted celiac last year.. I can only find corn flour and no baking soda... ideas for a cornbread.

 
lara
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
26 Jun 2009 11:35:38 AM PST
I make a cornbread that can be used as a base for these ideas as well, but I use Masa (corn flour).
1 C corn meal
1 C masa
2 t baking powder
1 t salt
2 eggs
1 C soy milk
1/4 C earth balance butter spread (or butter or olive oil)
1/4 C honey

grease an 8x8 and bake at 425 degrees for 20 minutes.

 
Sherry
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
18 Nov 2009 8:31:49 PM PST
LOVE this website! Thank you!

 
Leigh
Rating: ratingfullratingemptyratingemptyratingemptyratingempty Unrated
said this on
28 Feb 2010 11:51:31 AM PST
Was quite impressed until I realized that the middle of the loaf was still dough, as the ends were a nice texture, however when I put it back in the oven to cook the doughy parts, one half crumbled to bits and the other stayed doughy!
There was also a strange bitter taste. A potentially nice loaf, but in my case, a complete waste of our nice maple syrup.

 
Magdalena
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
09 Mar 2010 2:39:41 AM PST
It definitely has to be cooked for much longer. I cooked it for 40 minutes and it came out nice and light. A Bit crumbly but I used very coarse corn-meal. I didn't have soy milk, so I used just yogurt and water.

 
Casey
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
10 Mar 2010 6:39:27 PM PST
I thought it turned out excellent! Ours was light and had a great flavor. We used real milk . I did bake it at 350 for 35 minutes though. My son loved it!

 
Heather
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
31 May 2010 7:41:16 PM PST
I made these tonight as I was out of supper ideas and I really wanted cornbread. I followed the recipe exactly and it was perfect. I made them into muffins in a muffin tin with muffin cups and they only took about 10 minutes, perfectly done!

You can substitute 10% maple syrup if you don't have pure; the other key is to not over mix, the batter was light and fluffy and made glorious cornbread muffins.

(only makes 10 muffins though!)

I eat these with margarine and unsulphured molasses....thank you!

 
Jean
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
08 Nov 2010 7:16:34 PM PST
Turned out great! I didn't have any xanthan gum so just went without. Used a 9-inch round pan, baked in convection oven at 400 for only 20 minutes & perfect. Will definitely make again.

 
Betsy
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
05 Dec 2010 7:20:33 AM PST
This recipe is one of my all-time favorites. Comes out splendidly. I've made it with buttermilk, and with soy - both are good. Excellent accompaniment with many dishes. Highly recommend giving it a try.




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