Last night I made beef stew for dinner so I thought I would also bake up some cornbread to go with it. I made it gluten free so that I could enjoy it as well. I love cornbread!
I found a regular cornbread recipe on allrecipes but I changed the flour component and the way it was mixed. The regular recipe said to melt the butter in a skillet then proceed to mix the rest of the ingredients right in the skillet, but I had no room on top of the stove so I used my mixer and melted the butter in the microwave 🙂
I also didn’t have buttermilk so I substituted lemon juice and milk. All you have to do is measure one tablespoon of lemon juice, add it to a measuring cup and then fill the rest of it with milk. I have done this with my cakes as well and I found they still turn out very moist.
For the gluten free baking flour, I found a really good mix at Bulk Barn. It’s called 1-1 Baking Flour and it’s in the gluten free aisle. It works really good! So until I come up with my own blend that I like, this is a good start. Hubby baked me a gluten free strawberry vanilla cake with it and it was amazing!!
The cornbread turned out really good too (at least for my gluten free accustomed taste). Hubby said it was just a tiny bit dry at the end, but the kids and I loved it! I may try to change it a bit to make it more moist next time, but for now here is what I did:
Gluten Free Cornbread Recipe
- 1/2 cup butter
- 2/3 cup white sugar
- 2 eggs
- 1 cup buttermilk (or sub 1 Tbsp + rest of 1 cup filled with milk)
- 1/2 tsp baking soda
- 1 cup cornmeal
- 1/2 corn flour
- 1/2 cup gluten free baking flour
- 1/2 tsp salt
- Preheat oven to 375°F. Spray an 8 inch square pan with Pam and line with parchment paper.
- Melt the butter and add to a mixing bowl (can use a stand mixer, I used my Kitchenaid stand mixer). Mix the butter and sugar together until creamy. Add eggs one at a time and beat well after each addition. Combine buttermilk (or milk and lemon juice) with baking soda, then add to the bowl. Add the rest of the dry ingredients and beat until combined. Pour the batter into the pan.
- Bake for 30 minutes until toothpick comes out clean.
- Let cool, cut into squares and enjoy! To store: cover and refrigerate. I covered mine with a beeswax wrap.