Cornbread Recipes

[penguin]

Does anyone out there have a simple cornbread recipe? I don't want a recipe where I have to track down 20 obscure flours, since cornbread is by it's very nature simple.

DH and I dearly miss jiffy cornbread, so help is much appreciated

[jerseyangel]

I don't have a recipe, but there are some on here that people posted around the holidays--did you try doing a search for 'cornbread'? I really like the Gluten Free Pantry Cornbread mix.

[chrissy]

just use a regular cornbread recipe out of any cookbook and replace the wheat flour with rice flour and add xanthan gum. we do this all the time and can't tell the difference. if you like your cornbread a little more moist, replace half of the fat with applesauce. if you like the convenience of a mix, put all the dry ingredients into a ziplock bag and keep it in your pantry.

christine

[paulasimone]

Here's a recipe I haven't tried yet from Michael Cox's "Gluten-Free" cookbook.*

Michael Cox's Cornbread

oil for greasing

1/2 cup and 2 tablespoons bacon fat, dripping or vegetable shortening

1 1/8 cups cornmeal or fine polenta

1 teaspoon salt

1 teaspoon gluten-free baking powder

1/2 teaspoon baking soda

3/4 cup and 1 tablespoon milk with squeeze of lemon juice OR buttermilk

2 large eggs, beaten

1. Preheat oven to 400. Grease a square 8-inch cake pan with a little oil

2. Melt the fat in a small saucepan over low heat, then leave to cool. Mix the cornmeal, salt, baking powder and baking soda in a bowl.

3. Add the soured milk or buttermilk, beaten eggs and melted fat. Mix together all the ingredients until thoroughly combined.

4. Pour into the greased cake pan and bake in the preheated oven for 30 minutes. The bread should be firm to the touch when ready. Serve either warm or cold, cut into squares.

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*PS: The cookbook is great - Michael Cox is an English chef who found out he was celiac and then ran some vacation villa in Spain that was renowned for having great food (even though he only served gluten-free - to everyone!). Instead of a bunch of lame approximations of gluten-y food, this book has a bunch of delicious food that happens to be gluten-free. And since he couldn't get any weird ingredients out in the country in Spain, it's all just normal ingredients - hooray.