It’s that time of year again, cold weather shuts you up inside, and if you’re anything like I am, you’re nestled up in about twenty blankets, trying to stay warm. Well, what I’ve noticed over the years is that nothing warms me up quite like a nice bowl of soup or chili with some toasty cornbread (here’s the link to my soup recipes ).
I like to cook my cornbread in a cast iron skillet, it forms a nice crust on the bottom of the pan and a flavor that a bunt pan just can’t match. It’s a special treat with spun honey or powdered sugar! Yum!
This is my favorite gluten cornbread for my Thanksgiving Stuffing ( http://healingcookery.com/recipes/gluten-and-dairy-free-stuffing/ ). Enjoy!
Gluten Free Dairy Free Cornbread
|Prep time||20 minutes|
|Cook time||25 minutes|
|Total time||45 minutes|
|Dietary||Casein Free, Dairy Free, Gluten Free, Vegetarian|
|Meal type||Appetizer, Bread, Side Dish, Snack|
|Misc||Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot|
|By author||Melissa Belser|
- 1 cup cornmeal (I used organic cornmeal, regular cornmeal will work too)
- 1/4 cup tapioca starch/flour
- 1/4 cup brown rice flour
- 1/2 cup instant corn masa mix
- 3 Tablespoons sugar
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1/2 teaspoon xanthan gum
- 2 Large eggs
- 1 cup unsweetened plain almond milk (or dairy free milk of choice)
- 1/4 cup cooking oil
A glass baking dish will work for this recipe. I prefer using a cast Iron skillet because of the crispy exterior that is created. Also a good nutritional note, foods cooked in cast iron will absorb iron, and may help with anemia.
For a gluten free flour mix, substitute Nasmaste Gluten Free Perfect Flour Blend for the above flour mix. This would be 1 cup of the Namaste flour mix, cornmeal, and omit the xanthan gum.