Cornbread. It’s one of those things wrapped heavily in memories for me. It’s the epitome of christmas morning. I swear that heaven is baked into that bread. Cut while still warm, the steam creates a halo above each slice. Top it with a pat of butter and some real maple syrup, it transports me. It becomes christmas morning again, when we would gather around the table as promptly as possible, anticipating that first bite. We would have our first piece, then fight for the rest. Eating it slowly enough to savour but quick enough to ensure another piece. I waited for that meal all year. With eggs, bacon, sausages and fruit also on the table, the cornbread would always be the first to disappear. First, my grandma would make it. Then, as I got older, mom or dad would. Then, I got to make it. Now, I make it gluten-free.
Looking back, I don’t remember having it much more than on Christmas morning. I don’t know why that was the case. I think it’s perfect for any time of year. A beautiful accompaniment to chili, a delightful quickbread for just about any meal. We’re going to be having it more. Christmas morning? Yes. But it’s also wonderful for a lazy day. Saturday morning, Sunday afternoon. It’s too good to leave it for just once a year.
This recipe? It’s adapted from the one we always made in my wheat-eating days, from the back of the cornmeal’s bag. It’s the recipe that screams home and family to me. Not to mention, it has a lovely crumb, with that wonderful quality that cornmeal always brings. Yum!
Gluten-Free Cornbread
Ingredients
3/4 cup fine-ground cornmeal (4.90 oz / 140 g)
1 1/4 cups milk
1/3 cup millet flour (1.95 oz / 55 g)
1/4 cup sweet rice flour (1.10 oz / 31 g)
1/4 cup tapioca starch/flour (1.45 oz / 41 g)
1 tsp xanthan gum
1/3 cup sugar (2.30 oz / 66 g)
1 tbsp baking powder
1/2 tsp salt
1 egg
1/4 cup unsalted butter, melted and cooled
Steps
Preheat oven to 400 degrees Fahrenheit. Grease a 9 inch round cake pan or an 8 by 8 inch square pan.
Whisk together cornmeal and milk in a medium-sized bowl. Let sit for 10 minutes.
Whisk together flours, xanthan gum, sugar, baking powder and salt in a large bowl, until aerated and uniform in colour.
Add egg and butter to cornmeal mixture. Add wet ingredients to dry and stir until just combined.
Bake for 20 minutes, until golden and a toothpick inserted into the center comes out clean.
Notes:
– My mom has doubled the recipe and baked it in a 9 by 13 inch pan, and it worked wonderfully. When doubled, it does take a little bit longer to bake, but not much. It’s also thicker, just so you know!
– You can also switch out the butter for vegetable oil, if you prefer.
At this point, we’re all hovering. That smell cornmeal lends to baked goods gently filling the whole house and calling us like sirens to the bread.
Letting it cool just enough is a tricky thing. I like it warm enough to melt the butter, but cool enough for the flavours to develop (and for the second piece still to be warm).
Stealing bites is a necessary part of photographing food. Not that you had any doubts.
Some butter, maple syrup and I’m all ready for a wonderful brunch. Though, pop a wedge alongside some chili and I surely won’t complain either!
I hope all of you are having a wonderful weekend. In case you missed it, I’m hosting Go Ahead Honey, It’s Gluten-Free this month, and I would love for you to participate (there are so many wonderful food holidays this month – Tomorrow is Bittersweet Chocolate Day, in fact)!
xoxo
Lauren
{ 23 comments… read them below or add one }
I absolutely adore cornbread. It’s my favorite of all breads, and now that I’m gluten-free, this recipe looks delicious! 🙂
p.s. Your blog is adorable!
Your cornbread looks moist and dense, just the way I like cornbread. Beautifully written post, Lauren. I like “heaven is baked into that bread”. It’s a pretty description of a classic that makes me want it now for breakfast.
This looks absolutely delicious! Over Christmas, we used the Bob’s Red Mill mix and were pretty happy with that. Nice to have a homemade version available too.
Oh, that looks divine — especially paired with a delicious soup. Thanks, Lauren.
Lovely photos! This looks amazing!
We’ll have it tonight with Turkey Chili, Thanks Lauren!
Lauren, that first picture is moving! What artistry. It made my mouth water and brought back all sorts of memories (which all involve chili!) I love cornbread, and I look forward to making yours.
This looks great! We have been looking for a corn bread recipe. We bought a mix, but haven’t tried it yet. Amanda used to love the Montana’s corn bread.
Cheers,
–Abisaac
My husband can’t do gluten and I’m allergic to dairy and eggs, so for Thanksgiving I came up with a vegan version of my cornbread dressing. I used olive oil instead of butter and use an egg substitute made from boiled, ground flax and water. I was really good and had the added benefit of the flax. A vegan guest loved it so much, she had seconds.
O that cornbread just looks mouth watering and that first photo is brilliant !!
Oh, Lauren, that photo just makes me want a bite and to sit in the sunshine eating what looks like the perfect piece of cornbread. Your recipe looks so do-able and I will be trying this for the weekend morning. Gorgeous!
Mmmm, cornbread… I discovered it only last year, but it really is delicious! Your gluten-free version looks wonderful!
Hey girl! I gave you the Stylish Blogger award on my blog! Check it out: http://chefkatelyn.wordpress.com/2011/01/11/the-stylish-last-supper/
I’ve always been hesitant to come to gluten-free sites, I’ve always been skeptical about how good gluten-free things could really be. But after seeing all your pictures and the recipes, they actually look really good!
Thanks for sharing the gluten-free world with me!
Jess : )
This looks so yummy! One of my cousins has to eat gluten free – I’m sure he’d appreciate this recipe at Thanksgiving!
I made this cornbread this past weekend and it was the best I’ve had since going GF 2 years ago. Yum!
Great blog you have here, I’ll be sure to tell others to visit!
Thanks for the recipe!
oh that smell, so wonderfully sweet and savory. I’ve learned to love a small slice in the morning with coffee, some blackberries and honey on top. I will be making cornbread this week. Gorgeous pictures, lauren!
Thanks for the recipe! This is my favorite cornbread to date. Wonderful!
Hi Lauren,
Can Soya Milk be used instead of Dairy Milk in making Basic Corn Bread?
Love
Bipin, Yes, that should be fine!
This looks so amazing—I will have to try it! I have a favorite gluten free cornbread recipe but this might just steal it’s place…
Great recipe! I’m lactose intolerant so I used almond milk and it still turned out amazing. Who knew gluten free could taste so great.
Made this yesterday with a few minor adjustments and it turned out great. I even served it to some people that weren’t gluten free and they said they were surprised when I told them that it was gf because it was so moist and delicious! Great recipe! Will keep this in my recipe book! Thanks!
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