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.