Do you love cornbread? This recipe’s for you! I looked up a recipe by Paula Deen for cornbread and substituted gluten-free flour for regular flour. If you’re trying to avoid dairy, like a few friends of mine are lately, then follow the substitutions I’ve got listed in parentheses. Everyone seemed to like this cornbread a lot, although the recipe made so much that I’ll have to find some more uses for it later this week. Good thing I’ve got ravenous teenagers around…
6 tablespoons unsalted butter, melted, plus butter for baking dish (6 tbsp -or 1/4 c + 1/8 c oil)
1 cup cornmeal
3/4 cup GF flour blend (store bought (King Arthur), or make your own)
1 tablespoon sugar (add 1-2 tbsp more if you like your cornbread sweet)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, lightly beaten
1 1/2 cups buttermilk (1 1/2 cups soy milk, almond milk, oat milk, rice milk or water)
1 cup frozen corn or 1 can corn
1 small can diced green chiles
Preheat the oven to 425 degrees F. Lightly grease an 8-inch baking dish.
In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, mix together the eggs, buttermilk, and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Add 1 cup frozen or canned corn & 1 small can diced green chiles. Mix gently and pour the batter into the prepared baking dish.
Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 35-40 minutes. Remove the cornbread from the oven and let it cool for 10 minutes before serving. If baking in advance, pull out at 35 minutes then reheat in the oven at 425 for 10 minutes before serving.