Gluten-Free Girl’s Cornbread
This week I made multiple batches of cornbread. In the past I’ve used Bob’s Red Mill’s cornbread mix, which I really enjoy, or made cornbread in the skillet but this week I decided to work on my baking skills and make corn bread from scratch. I wish I could take credit for this recipe, but Gluten Free Girl, Shauna, came up with this one. If you don’t know about Gluten-Free Girl, you should definitely check out her beautiful website! Even if you eat gluten, you’ll still love it.
The corn bread was so delicious and beautiful. This is also a great recipe if you’re trying to adopt a low-sugar diet. I love the combination of honey, plain yogurt, and sour cream. I do think it’s important to use nice honey in this recipe. I used Hidden Springs Honey from Williamson, Georgia, sold in all varieties at The Local Farmstand.
Shauna’s Gluten-Free Cornbread
- ½ cup white rice flour
- ¼ cup tapioca flour
- ¼ cup sorghum flour
- ¾ cornmeal (I used Bob’s Red Mill Cornmeal)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- 3 tablespoons, rich high quality honey
- 2/3 cups plain, gluten free yogurt (I used Stonyfield)
- 1/3 cup sour cream
- 2 Tablespoons melted butter
Turn the oven and preheat to 400. Grease a square or round baking pan with oil or butter. (I tried one batch with butter and one with Pam and they were both fine.)
Mix gluten-free flours, cornmeal, baking powder, baking soda, and salt. Set the bowl aside
Measure out the sour cream , yogurt, honey and melted butter. Mix together. Whisk in the eggs and beat together until blended. Add the dry ingredients to the mixing bowl and stir all ingredients until just blended.
Pour batter into the pan and bake for 19-20 minutes, until the top starts to brown a little, but not too much.
Enjoy warm. This cornbread recipe reheats nicely too. I prefer eating cornbread with honey to bring out the subtle sweetness. I think this is one of the best cornbread recipes I’ve ever eaten. Thick, but not to dense, I like the texture and the way the different ingredients taste together. Perfect on a cold night with chicken chili or a summer barbecue.
I tried using a large, rectangular pan and doubling the recipe. It worked perfectly and I only cooked the cornbread for an additional minute.
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