Monday, September 16, 2013

100% Corn Cornbread

I've tried a few different versions of gluten free cornberad and this one fits my tastes the best.  No "gluten free" flours, just corn flour and corn meal.  

 My mom actually turned me onto plain corn flour.  She and her husband use it to fry fish when I'm in town.  And it's amazing by the way.  They did a taste test and couldn't really taste a difference between their regular fish fry they mix up and the one using corn flour.

100% Corn Cornbread

1 cup corn flour, plain not a cornmeal blend
1 cup cornmeal, coarsely ground (corn grits or polenta)
2 teaspoons baking powder
1 tablespoon sugar
1 teaspoon salt
1 cup buttermilk (or put 1 Tablespoon vinegar in your measuring cup and fill to 1 cup with milk)
1/2 teaspoon baking soda
2 eggs
1/2 cup butter, melted

1. (Make "buttermilk" if you're going to do that, so it can sit a bit and do whatever it does that makes it buttermilky.).

2. Preheat oven to 425°F.

3. Combine the dry ingredients (except the soda).

4. Stir the baking soda into the buttermilk and add that to the dry ingredients.

5. Add eggs and melted butter. Stir together and pour into a muffin pan or 9x9 pan.

6. Bake for 15-20 minutes.

 Notes: I like to use the Pampered Chef square pan to get the crunchy edges.  I think that's the best part. :)

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