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Learn how to make moist and delicious gluten free cornbread just in time for Thanksgiving.
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Recipe:
1 1/2 cups (210 grams) gluten free flour mix*
1 cup (140 grams) gluten free cornmeal
2 tsp. baking powder
1/4 tsp. baking soda
3/4 tsp. sea salt
2 Tbsp. brown sugar or coconut sugar
3/4 cup (3 1/2 oz) frozen corn kernels, thawed**
1 Tbsp. lemon juice
1 cup almond milk, less 1 Tbsp.
2 large eggs
1/2 cup (1 stick) butter, melted and cooled slightly
Adjust oven rack to middle position; heat oven to 400° F.
Spray 8-inch square baking dish with cooking spray (I use and recommend coconut oil spray).
Combine lemon juice and almond milk in a glass measuring cup.
Whisk gf flour mixture, cornmeal, baking powder, soda, and salt in a medium bowl until combined; set aside.
In a food processor or blender, process brown sugar, thawed and drained corn kernels, and almond milk/lemon juice mixture until combined, about 5 seconds. Add eggs and process until well combined (corn lumps will remain), about 5 seconds longer.
Make a well in the center of your dry ingredients; pour wet ingredients into well.
Begin folding dry ingredients into wet, alternately adding melted butter to mixture until thoroughly combined.
Pour batter into prepared baking dish; smooth surface with rubber spatula.
Bake for 25 minutes, or until a tooth pick inserted in the center comes out clean and the center is slightly springy to the touch.*** My instant read thermometer usually reads around 155° F when it is done.
Cool on a wire rack for 10 minutes, then invert onto rack and cool 10 minutes further.
Serve immediately with plenty of butter and honey
Notes:
*If your gluten free flour mix does NOT contain xanthan gum, add 1/2 teaspoon.
** Before preparing the baking dish, or any of the other ingredients, measure out the frozen kernels and let them stand at room temperature until needed. When corn is in season, fresh kernels can be substituted for the frozen corn. Canned corn may be drained and used as well.
***Be very careful not to overcook, as this will lead to a dry and crumbly cornbread.
