Homesteader Cornbread - Gluten Free or Not

Sweet, and slightly dense, this is the most moist cornbread I have ever tasted. Unlike many cornbreads, you can even bake it in a bread pan and slice it thin if you would like. The texture is not very crumbly and it works well with soups, stews and chili. There is no need to slather butter and drizzle honey onto this cornbread, it is delicious even on it's own. (Not that it isn't made even more delicious with both of those toppings!)

I've been making this same recipe for years now and it never failed me. I finally have found a gluten free variation that I am truly happy with as well. The secret is in the method. The soaking of the cornmeal combined with the lengthy beating process truly makes this the amazing cornbread that it is. Whether you are baking a gluten free version or not, be careful to follow all of the steps in the directions.

Homesteader Cornbread - Gluten Free or Not
recipe adapted from Allrecipes.com
(printable recipe)
^[1][2]

3/4 cup cornmeal
1 1/4 cup milk
2/3 cup brown rice flour *
1/2 cup potato starch *
1/2 teaspoon xantham gum *
2 teaspoon baking powder * (If you are doubling this recipe, only use 3 teaspoons baking powder total.)
1/2 teaspoon kosher salt
1/3 cup white sugar
1 egg
1/4 cup light flavored olive oil
* if you are not in need a GF version of this recipe, simply substitute 1 cup AP Flour for the items marked with an * and reduce the baking powder to 1 1/2 teaspoons.

In the bottom of a mixing bowl, whisk together the milk and cornmeal and set aside. Let the mixture rest for 15 minutes. While this is resting, mix together the dry ingredients and set aside.

Preheat the oven to 400 degrees. Add the dry ingredients to the wet and stir to combine. Add the egg and the oil and beat with an electric mixer on medium speed for 10 minutes. Grease an 8x8 or 7x10 pan with butter and pour the batter into it. I have used a small 8 cast iron skillet as well and it works great. Doubling the recipe will perfectly fill a standard cast iron skillet or a 9x13 pan.

Bake 25-30 minutes until a knife inserted in the center comes out clean. The bread should be slightly browned at the edges and dry on top. Slice and serve hot. Enjoy!

ONE YEAR AGO TODAY: Black Bean, Potato and Spinach Hash^[3]

References

1. ^{^} Allrecipes.com (allrecipes.com)
2. ^{^} (printable recipe) (barefeetinthekitchen-recipes.blogspot.com)
3. ^{^} ONE YEAR AGO TODAY: Black Bean, Potato and Spinach Hash (barefeetinthekitchen.blogspot.com)

Source : http://www.barefeetinthekitchen.com/2012/09/homesteader-cornbread-gluten-free-or-not.html

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