This recipe was adapted from one of my favorite cookbook authors, the late Sheila Lukins. I converted her recipe to gluten-free. It is creamy on the inside, but with a crispy crust, and an intense corn flavor.
- 1 1⁄2 cups yellow cornmeal
- 1⁄4 cup millet flour
- 1⁄8 cup potato starch (not potato flour)
- 1⁄8 cup cornstarch
- 3 tablespoons sugar
- 1 tablespoon gluten free baking powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon xanthan gum
- 1⁄2 cup milk
- 1⁄2 cup plain low-fat yogurt
- 2 tablespoons unsalted butter, melted
- 2 1⁄2 tablespoons vegetable oil
- 2 large eggs, lightly beaten
- 1 cup cream-style corn (canned Del Monte)
- Preheat oven to 400°F Grease an 8-inch square pan.
- Combine the cornmeal, millet flour, potato starch, cornstarch, sugar, baking powder, salt, xanthan gum in a mixing bowl. Stir well.
- In another bowl, combine the milk, yogurt, melted butter, oil and eggs. Add this to the cornmeal mixture and stir until just combined. Then stir in the creamed corn.
- Scrape the batter into the prepared pan, and bake in the center of the oven until the top is golden brown and a toothpick inserted in the center comes out clean, 45 minutes.
- Cool in the pan on a rack for 15-20 minutes. Then remove the cornbread from the pan and let it cool completely on a wire rack. Cut into squares and serve.