Gluten Free Southern Cornbread
"No one will ever know. This cornbread is fantastic. Slather with butter or drizzle with honey or molasses."
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 1 tablespoon cooking oil
- 1 1⁄4 cups gluten free cornmeal
- 1⁄4 cup brown rice flour
- 1⁄4 cup sorghum flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 4 tablespoons dry buttermilk, powder
- 1 teaspoon xanthan gum
- 2 tablespoons brown sugar
- 2 eggs
- 1 1⁄2 - 2 cups water
directions
- Preheat the oven to 400 degrees. Add the oil to a 10″ cast iron skillet and put the skillet in the oven to heat up.
- In a large mixing bowl, combine the dry ingredient. In a small dish, beat the eggs and add to dry ingredients, stir in water until desired consistency; mixing well.
- When oven comes to temperature, remove skillet, add oil to the cornbread mixture. Stir to combine. Pour batter into pan and place in preheated oven for 20 to 25 minutes or until well browned. Remove from oven and allow to stand for 10 minutes.
- Pour the bread onto a plate and cut into 8 wedges.
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Reviews
-
You couldn't tell that this wasn't normal cornbread, and it was simple enough for my 9 year old to do most of it himself. :) For the Culinary Quest. -
Definitely yes, this is fantastic! It's moist with a fine crust and very flavourful. I don't find powdered buttermilk here, so I used one tablespoon canola lecithine instead, and it worked very well. One cup of water was enough - maybe because my sorghum flour seems to be a little different from what you get in the USA. This definitely is a very easy way to have a quick, tasty gluten free bread that doesn't taste gluten free at all :) Thanks for posting, Paula!<br/>Made for Turning Over a New Leaf (Diabetes Forum).
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net.
Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
