Gluten Free Cornbread

Name: Gluten Free Cornbread
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1/2 stick butter (56g - I used dairy free margarine); 1 cup milk (250mls - I used unsweetened soy); 1 large egg; 1 1/4 cups gluten free cornmeal (187g); 1 cup gluten free all-purpose flour (140g); 1/2 tsp xanthan gum (omit if your flour blend has gum added); 1/2 cup sugar (100g); 1 tbsp baking powder; 1/2 tbsp salt

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Prep Time: 10 minutes

Cook Time: 25 minutes

Total: 35 minutes

Servings: 12

Cost: $3.84 /serving

Author : Sheena Strain

Ingredients

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1/2 stick butter (56 grams - I used dairy free margarine)1 cup milk (250 milliliterss - I used unsweetened soy)1 large egg1 1/4 cups gluten free cornmeal (187 grams)1 cup gluten free all-purpose flour (140 grams)1/2 tsp xanthan gum (omit if your flour blend has gum added)1/2 cup sugar (100 grams)1 tbsp baking powder1/2 tbsp salt

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Instructions

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Step 1

Preheat your oven to 400°F.

Step 2

Grease a 10 inch Cast Iron Skillet with melted butter.

Step 3

In a large bowl, beat the melted butter, milk and egg with a balloon whisk until well mixed.

Step 4

Mix the gluten free cornmeal, gluten free flour, sugar, baking powder and salt in a separate bowl.

Step 5

Add the dry ingredients to the wet ingredients and mix well until combined.

Step 6

Heat the cast iron skillet for a few minutes on the stove and add a little butter or dairy free margarine to the skillet and melt it and coat the base of the pan, this will help give a nice crust to your cornbread.

Step 7

Pour batter into the cast iron skillet and spread it out evenly with a spatula.

Step 8

Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean.

Step 9

Serve warm with some butter and a drizzle of honey if desired.