Cornbread is very much an American thang, and my first introduction to it was back in the days of gluten, when I visited a friend in Nashville in 2005. It has a sweetness and butteriness that I had never tasted before in anything that claimed to be bread!
Now that I am 100% gluten-free, cornbread seemed to be one of the easier things to convert from a normal recipe. I found a cornbread recipe via FoodGawker’s gluten-free section, from a blog called Couldn’t Be Parve (to those who think I’m secretly Jewish, you should know that I had to look up that term, which incidentally means food without milk or meat). I made some amendments and voila! The recipe you see before you today.
These babies taste gooooooood. I’m ashamed to admit I ate
FOUR FIVE of them once they were out of the oven. The are best served warm, and should be eaten as early as possible. Trust me, that won’t be difficult.
- 1 cup cornmeal (1 cup = 250ml for those who don’t have cups measurers – I just find them convenient)
- 1/2 cup gluten-free bread flour (I use the Dove’s Farm brand which already has Xanthan gum in it – if yours doesn’t you may need to add a tsp of it)
- 1/2 cup buckwheat flour (I love the nutty flavour of buckwheat, but if you don’t you can use 1 cup of the bread flour above)
- 1/4 cup sugar
- 4tsp gluten-free baking powder
- 1/2 tsp salt
- 1 cup milk (the original recipe calls for soymilk, I used Lactofree milk, but you can really use any type of milk)
- 1 egg
- 1/4 cup oil (I didn’t have margarine)
- 1 tbsp sour cream (optional – I had some leftover from the lemon-lime cupcakes)
Preheat oven to 220C (425F).
Sift the dry ingredients together and mix well. Add milk, oil and egg and stir. Add sour cream if desired. You won’t get a dough, but it does make a thick batter.
Spoon the batter into a greased loaf tin, or do as I did and make little rolls/muffins.
If baking rolls, bake for 12-15 minutes or until brown. If baking a loaf, bake for longer (20-25 minutes), until a knife comes out with only a few crumbs on it.