One of my favorite breads, before I discovered I couldn’t have it anymore, used to be Marie Callender’s cornbread. We’d go there and I’d order the vegetable soup and a big piece of cornbread – which I’d slather with their delicious honey butter. It was almost better than dessert. In fact, I actually ate it with a fork. I enjoyed it so much I was thrilled when they started selling their mixes in the store. I always had some up in my cupboard. I made it all the time to accompany whatever homemade soup or chili I’d made.
Then everything changed and that all ended…
Since then I’ve made a few attempts to try and make my own gluten-free version, but none came close. Although I think I’ve finally got one that’s pretty yummy all on its own! My husband says he prefers it. What better compliment could I ask for than that? =)
- GF flour mix - 1 cup
- GF cornmeal - 1 cup
- coconut sugar (Sucanat, organic cane sugaror honey) - 1/2 cup OR 1/4 cup agave
- baking powder - 1 1/2 teaspoons
- baking soda - 1/2 teaspoon
- sea salt - 1/4 teaspoon
- 1 egg - OR 1/3 cup egg whites or *1/4 cup egg replacement
- pure vanilla extract - 1/2 teaspoon
- coconut oil or an oil of your choice - 2 Tablespoons
- Greek yogurt or plain vegan yogurt - 1/2 cup
- milk of your choice - 1/2 cup
Preheat oven to 400 degrees Fahrenheit. Spray 8" x 8" or 9" x 9" baking dish.
Measure the following ingredients into one bowl: GF flour mix, gluten-free cornmeal, sugar, baking powder, baking soda and sea salt and whisk with a fork. In a separate bowl measure and mix the liquid ingredients together. Add the liquid ingredients to the dry and stir together until all the dry bits are gone. Pour into the prepared baking dish and smooth slightly, if necessary.
Bake for 25 - 30 minutes. Toothpick should come out clean from the center. Cool on rack for a few minutes before cutting. Slather with your favorite spread and/or honey or eat it plain.
* If using an egg replacement, prepare before adding to the liquid ingredients. Mix 1 Tablespoon Chia seeds or ground Flax seeds and 3 Tablespoons hot water and allow to sit until it forms a thick gel. Then add as you would an egg.