Wheat free * Dairy free * Gluten free * Vegetarian * Parve
Sometimes I just really want bread. I know there are several very good gluten-free breads, but for me they all have a strange starchy mouth-feel and a slight off taste. This cornbread suffers none of those problems. It is light and moist and has just the right amount of sweetness (unless you like cornbread this is not sweet)…and did I mention it’s really easy to make? I would imagine you can use this recipe for corn muffins, but I haven’t tried them yet. I was so excited with the yummy result of this recipe I wanted to post it “hot out of the oven” – almost literally.
Now that I have this fabulous cornbread recipe, you can count on seeing a more savory variation soon or maybe even a bread stuffing. In the meantime I am going to bed with a big smile on my face knowing that I’m going to have delicious cornbread for breakfast. Hope you try this one.
Thanksgiving 2014 Update: I loved this bread so I made it for Thanksgiving, but I was concerned that it was a little too crumbly. So I added one extra egg and it turned out great – it held together beautifully when sliced – so if you like your cornbread a little drier and crumbly, use 2 eggs. If you want it to be a little springier and easier to plate, use 3 eggs. Also: I baked it in a 9 x 9-inch pan so I cut it into about 24 pieces and got more servings but they were a little thinner than the photo above (see photo below) AND I used cashew milk and it was great.
If you are not dairy-free, you can use regular milk instead of milk substitute. This cornbread stays moist when wrapped in foil; but it’s best when warm; reheat in microwave for 15 seconds before serving. If you have any leftovers, you can freeze them but the defrosted bread is a little more crumbly than before freezing.
1 cup yellow cornmeal
3/4 cup gluten-free oat flour
1/4 cup masa harina (corn flour)
1/2 cup sugar
1 1/2 tablespoons baking powder
1/2 teaspoon salt
2 or 3 eggs
1 1/4 cup milk substitute
1/4 cup vegetable oil
2 teaspoons vanilla extract
1. Preheat oven to 400°F. Grease an 8 x 8 x 2-inch baking pan.
2. On a piece of wax paper, stir together the cornmeal, oat flour, masa harina, sugar, baking powder, and salt with a whisk.
3. In a large bowl beat the eggs. Add the milk substitute, oil, and vanilla and beat until combined.
4. Add the dry ingredients and stir until combined.
5. Pour into prepared pan
6. Bake 30 minutes, or until top is golden and bread pulls away from the side of the pan. Let stand in pan 10 minutes before cutting.
6. Cut into squares and place on serving dish(es)
Makes: 9 squares (or more or less depending how you choose to cut it)