Cornbread is the gluten free fall back recipe. I came across this one a while back and have made a few changes to suit my tastes. It’s a versatile recipe that you can swerve on the sweet side with vanilla added or savory by stirring in some cheese and chilis or whole kernel corn. I keep meaning to try it with a can of creamed corn in replacement of the milk but I don’t remember until (like now) it’s in the oven. I can smell it and can’t wait for dinner.
Life has been a crazy disastrous mess lately and I am looking forward to this comfort food. Something everyone likes and I don’t have to listen to any complaints about. Yay!
2/3 cup milk with 1 Tablespoon cider vinegar or lemon added (set aside to curdle)
3/4 cup gluten free flour mix
1/2 cup cornmeal
1/2 cup corn flour (if you dont have it, use extra of the other two flours)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon xantham gum
1 teaspoon salt
1/2 cup melted butter
1/2 cup agave or honey
1/2 cup applesauce
Preheat to 325.
Mix the dry ingredients. dump in all the wet ingredients and mix just until combined.
bake in square, loaf, whatever pan or muffins you like. My mom always used a cast iron skillet and heated it in the oven to melt a load of butter then when you poured the batter in it sizzles and starts cooking immediately. It comes out awesome. I wish I knew where my cast iron skillets were!