This moist and hearty cornbread is a fall favorite the whole family loves. As a mother, with a husband and children that have Celiac disease, I knew I had to change all our families favorites to gluten free. I adapted this cornbread so it would be appealing to both gluten-free and non-gluten-free friends and family. I've been told by many that this cornbread tastes better than regular cornbread and I would have to agree.
I have used a variety of flours for this mix. The one I use the most is Bob's Red Mill 1:1 Baking Flour. I have also used Pamela's Gluten Free Pancake and Waffle Mix. They both work well.
Quick note on Cornmeal. When I first started baking gluten free I thought all cornmeal was gluten free but soon realized it wasn't (due to cross contamination). So make sure you buy a cornmeal that is gluten free and organic if possible (so it is non-GMO) I use Arrowhead Mills. It's organic, gluten free and non-GMO. This cornbread is great with soups and stews, or with a little honey or jam.
Frugal Tip- Make your own oat flour in the blender by adding gluten free oats and blending them until a fine flour is made.
Healthy tip-You can use Unsweetened Ripple Milk in place of regular milk and honey instead of sugar. This makes it refined sugar free and lactose free. Ripple has no sugar (unlike milk) so it also makes the sugar content lower. And it still tastes amazing. No one will ever know.
- 1 cup All-purpose Gluten free flour (I use Bob's Red Mill 1:1 Flour)
- 1/2 cup Oat flour
- 1/2 cup Corn meal
- 1/3 cup Sugar or Honey
- 1 tsp Xanthan gum (omit if using an all-purpose flour with xanthan gum added)
- 1 Tbs Baking powder (omit if all-purpose flour has this added already)
- 1/2 tsp Salt
- 2 Eggs
- 1 1/4 cups Milk or Ripple Milk
- 1/3 cup Oil