I think corn bread qualifies as a comfort food. It’s just, well, comforting. If you’re on a gluten-free diet, you have to be careful about corn bread mixes. They usually contain wheat. However, gluten-free corn bread can be easily prepared from scratch almost as quickly.
This recipe can also be used to make corn dog mini muffins. Bake them at 375° for 10 minutes.
| Corn Bread |
Recipe type: Bread
Ingredients
- 1 1/4 cup cornmeal
- 1/2 cup sorghum flour
- 1/4 cup tapioca starch
- 1/4 cup potato starch
- 1/4 – 1/2 cup sugar (depends on how sweet you like it)
- 2 teaspoons baking powder
- 1 teaspoons xanthan gum
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk (almond milk works well)
- 1/3 cup oil or melted butter
Instructions
- Preheat oven to 375 degrees.
- Grease a 8 x 8 inch baking dish or use a 10 inch cast iron skillet.
- In a medium bowl combine the cornmeal, sorghum flour, tapioca starch, potato starch, sugar, baking powder, xanthan gum, and salt.
- In a small bowl combine the eggs, milk and oil.
- Add the wet ingredients to the dry ones and stir just until moistened.
- Pour into the prepared dish and bake about 25 minutes until the top is firm.
WordPress Recipe Plugin and Microformatting by EasyRecipe
This recipe was adapted from Carol Fenster’s book Cooking Free.
Is corn bread a comfort food for you?
Absolutely a comfort food for me!! There isn’t much better than cornbread and homemade chili! That would be perfect this weekend! Nice post! Your picture is lovely!
I'm making this tonight! I'm using Bob's Red Mill cornmeal. It's odd to me that the recipe on the package isn't GF… oh well.
Bob's Red Mill cornmeal is Gluten Free, and it is in a dedicated facility. I have went through the facility. They have also just recently enlarged there gluten free faciltiy…You can order online with them also. Thanks for the corn bread recipe, I'm going to give it a try…Leona
This corn bread is absolutely the best! Thanks for the recipe, I totally enjoyed it!
I made these tonight using Bob’s Red Mill corn meal. I’m out of potato starch so I used corn starch instead. And we have a milk allergy so I substituted rice milk and it was great in the cast iron skillet!
I tried the recipe last night using Pamela’s baking mix in place of flour/starch, baking soda and salt. It turned out great! Was a little more crumbly than regular corn bread (from what I remember anyways! It’s been awhile), but it was still super yummy!