Gluten and Dairy Free Cornbread

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

Serves 12
Prep time 20 minutes
Cook time 25 minutes
Total time 45 minutes
Allergy Egg
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
Occasion Barbecue, Thanksgiving
By author Melissa Belser

Ingredients

  • 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

Note

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.

Directions

Preheat oven to 375 degrees. Combine all dry ingredients in a large mixer bowl. Use the low speed setting and mix for about 30 seconds.
Add eggs, milk and oil to a small bowl and thoroughly whisk to combine.
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Add wet mixture to the cornmeal mixture. Set mixer on low speed and mix on low speed until just combined, scraping the sides to make sure all the dry mix is incorporated with the wet mixture.
Set a greased cast iron skillet in a preheated oven for 10 minutes.
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Remove cast iron skillet from the oven, add the cornmeal mixture to the hot skillet. Spread even across the top and bake for approximately 25 minutes, or until slightly golden on the top.
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