Prep 20 mins
Cook 45 mins
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.
- 354.88 ml yellow cornmeal
- 59.14 ml millet flour
- 28.39 ml potato starch (not potato flour)
- 28.39 ml cornstarch
- 44.37 ml sugar
- 14.79 ml gluten free baking powder
- 2.46 ml salt
- 1.23 ml xanthan gum
- 118.29 ml milk
- 118.29 ml plain low-fat yogurt
- 29.58 ml unsalted butter, melted
- 36.97 ml vegetable oil
- 2 large eggs, lightly beaten
- 236.59 ml 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.
This was amazing corn bread. Wonderful crust on the outside and stayed soft inside. five stars for sure!