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  • Scott Adams
    Scott Adams

    Cornbread Deluxe (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    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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    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.

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    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.

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    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.

    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.

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    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!

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    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.

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    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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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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