Corn Bread

[BethM55]

I'd like to make gluten free cornbread. I've tried subbing a gluten free flour blend for wheat flour in my favorite recipe, but it didn't work well. I tried the Bob's Red Mill mix, but didn't like it. Does anyone have a good recipe they would be willing to share? Or suggestions for other mixes to try? My family likes the Trader Joe's wheat flour cornbread mix, and I do make it for them, but I want some for me, too! Thank you!!

[Dixiebell]

I don't put flour in my cornbread, never have. Cornmeal,salt,milk or sour cream or both,egg,oil. Most true southerners use buttermilk but I don,t make it enough to buy it. Try your recipe with all cornmeal and no extra flours.

[luvs2eat]

I've never used any sort of flour in my cornbread recipe... from my girlfriend's old granny in Alabama:

Preheat oven to 400º. Put a few tablespoons oil in a small cast iron skillet and put it in the oven to preheat w/ the oven.

Mix:

1 cup cornmeal

1 cup milk or buttermilk

1 egg

1 tablespoon baking powder

about 1/4 to 1/2 cup sugar

When oven and skillet are preheated, pour the batter into the skillet. Bake for about 20 min. until the top is browned. Let it sit for a few minutes in the skillet before turning over onto a plate.

YUM!!

[sa1937]

Another thing you might do is a search for "gluten free cornbread" on food.com (formerly recipezaar). They usually have a lot of gluten free recipes. Some recipes use corn flour in addition to cornmeal.

If called for, you could add a tablespoon of vinegar to a cup of milk as a substitute for buttermilk.

[sb2178]

I have a recipe on my blog which I adore. It uses corn flour and grated apple or yellow squash so you get a moister texture than if you just used corn meal. Don't know the measurements offhand. I haven't made it into muffins, but I'm going to. Soon.

[BethM55]

Thank you all for your replies! I'll try the flour-less recipe, maybe today, let you know how it turns out. Maybe grate some apple, add it to the batter, to add some moisture. Adventures in baking!

[jerseyangel]

I use Gluten Free Pantry Cronbread Mix--very tasty.

[Darissa]

I have a recipe that after much trial and error came up with that we love. We serve it with dinner when we have guest over, and they have no idea it is gluten free. I like a sweet cornbread, so if you don't, you can alter the amount of sugar put it this recipe. If I don't have all the ingredients, we also use Pamela's Gluten Free CornBread Mix. It is really good, but the cornmeal is a little more corse than my family likes, but I really like it also.

I have tried this with other gluten-free flour mixtures, but I really like the Pamela's Pancake and Baking mix flour in this recipe. It has worked better than other ones I have tried. If you don't use Pamelas pancake mix, than you need to add additonal baking powder and zanthum gum to your recipe..the Pamela's already has it in it.

Here is the recipe:

1 cup Pamela's pancake and baking mix

1 cup Arrowhead Mills Organice Yellow Corn Meal

2/3 cup white sugar

1 tsp salt

1 tsp baking powder

1 cup milk or butter milk

1/3 cup oil

Preheat oven to 375 (I use convection at 400 which drops to 375)

Mix ingredients all together and pour into a greased 8X8 or 9X9 pan. Cook for 25 - 30 min until toothpick comes out clean.

I like to make muffins or mini muffins out of this recipe...cook the same temp for about 13 min for mini muffins or 18 min or so for regular muffins. I spray my muffin pans really good. Hope you like!

[mbrookes]

Luvs2eat has a good recipe, very typical deep south (I live in Mississippi, so I KNOW deep south!) Try cutting back on the sugar and add a pinch of salt. Buttermilk is best, but if you don't have any add about a tablespoon of vinegar to your milk and let it sit for a few minutes.

[BethM55]

  On 8/16/2010 at 6:20 PM, Darissa said:

I have a recipe that after much trial and error came up with that we love. We serve it with dinner when we have guest over, and they have no idea it is gluten free. I like a sweet cornbread, so if you don't, you can alter the amount of sugar put it this recipe. If I don't have all the ingredients, we also use Pamela's Gluten Free CornBread Mix. It is really good, but the cornmeal is a little more corse than my family likes, but I really like it also.

I have tried this with other gluten-free flour mixtures, but I really like the Pamela's Pancake and Baking mix flour in this recipe. It has worked better than other ones I have tried. If you don't use Pamelas pancake mix, than you need to add additonal baking powder and zanthum gum to your recipe..the Pamela's already has it in it.

Here is the recipe:

1 cup Pamela's pancake and baking mix

1 cup Arrowhead Mills Organice Yellow Corn Meal

2/3 cup white sugar

1 tsp salt

1 tsp baking powder

1 cup milk or butter milk

1/3 cup oil

Preheat oven to 375 (I use convection at 400 which drops to 375)

Mix ingredients all together and pour into a greased 8X8 or 9X9 pan. Cook for 25 - 30 min until toothpick comes out clean.

I like to make muffins or mini muffins out of this recipe...cook the same temp for about 13 min for mini muffins or 18 min or so for regular muffins. I spray my muffin pans really good. Hope you like!

[/quote

I like, I like! Thank you!

I made muffins, put a small dollop of butter in the bottom of each muffin well, to make a crusty outside on each muffin. (dairy is not a problem for me. Obviously, since the recipe calls for buttermilk. duh!) Next time I might decrease the sugar a little, and get brave and bake them a minute or two longer. It's so easy to dry out gluten free baked goods, I've found, so I tend to under cook them a little bit. I'll see how the family likes them tonight.

[BethM55]

  On 8/15/2010 at 11:43 PM, Dixiebell said:

I don't put flour in my cornbread, never have. Cornmeal,salt,milk or sour cream or both,egg,oil. Most true southerners use buttermilk but I don,t make it enough to buy it. Try your recipe with all cornmeal and no extra flours.

You can buy powdered buttermilk to keep on hand for recipes like this. works pretty well.

[Lostfalls]

I have tried some of those real simple skillet recipes for corn bread and don't like them, they turned out very dense, very dry and tasteless. I like my corn bread almost like cake: fluffy, soft, moist with a hint of honey - I haven't found any that I am happy with either...I think also your taste preferences depend on where you live...apparently the skillet recipes are well liked, just not by me.

[sb2178]

lostfalls, my recipe. a bit cakey, but not very sweet. you'll need to add a bit more sugar but it might work for you texture-wise.

SMB

Oh most excellent cornbread. The secret is soaking the cornmeal and an extra egg (Southern-style). If you prefer a sweeter bread, use the apple. Otherwise, the squash is good. This is delicious with soup, toasted with cheese, or reheated with butter and honey.

Gluten-free Cornbread

1/2 + 1/3 c fine cornmeal

1 c milk

1/3 c corn flour

1/3 c rice flour

1 T baking powder

2 T sugar

2 large eggs

4 T oil

1/2 c grated apple, yellow squash or zucchini

1. Place 1/2 c cornmeal in a small mixing bowl with the milk. Stir well and let soak.

2. Grease an 8 by 8 in pan. Preheat oven to 375 F.

3. Mix 1/3 c corn meal, corn flour, rice flour, baking powder, and sugar in a medium mixing bowl.

4. Add the eggs, oil, and grated apple to the milk mixture. Mix well.

5. Pour into the pan and bake for 20-25 minutes.

[Tina B]

  On 8/15/2010 at 11:02 PM, BethM55 said:

I'd like to make gluten free cornbread. I've tried subbing a gluten free flour blend for wheat flour in my favorite recipe, but it didn't work well. I tried the Bob's Red Mill mix, but didn't like it. Does anyone have a good recipe they would be willing to share? Or suggestions for other mixes to try? My family likes the Trader Joe's wheat flour cornbread mix, and I do make it for them, but I want some for me, too! Thank you!!

I've posted this before but in response to your post I'll do it again. I love this one because it is moist.

Sour Cream Cornbread

Gluten free

1 small can creamed corn (8 oz.)

(Libby

[lpellegr]

If you like your cornbread to be on the coarse and gritty side (which oddly, I do), try adding some Bob's Mighty Tasty Hot Cereal in place of some of the cornmeal. Lots of texture in your corn muffins that way. What brands of cornmeal do people feel safe using? I have had trouble finding some that I feel are really gluten-free. Our grocery store hung a tag with "Gluten-free!" under a brand of cornmeal that stated "packed on shared equipment with wheat" on the label.