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.
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.