Many of you know that I went to a gluten-free diet after a year of daily migraines. I feel so grateful to my friend Cindy for badgering encouraging me to try going gluten-free. The migraines have diminished so much that I really feel like I’ve experienced a miracle. (Since there are other factors that cause some of my headaches, I’m not totally migraine-free, but wow, what a difference!)
Mostly I just try to avoid foods that contain gluten rather than buying specifically gluten-free substitutes such as breads. Those substitutes tend to be quite expensive. But because there aren’t a lot of special ingredients in this gluten free cornbread, this recipe is quite economical.
This recipe is adapted from the recipe booklet that came with a bag of fresh ground corn meal from Nora Mill Granary. I baked this batch of cornbread in my mini-muffin baker. Preheat as directed. If baking in the oven, preheat your oven to 425 degrees.
1 1/2 cups cornmeal, not self-rising
3 tablespoons gluten-free flour such as Bob’s Red Mill or Gluten-free Bisquick
1 1/2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups milk (I used unsweetened almond milk because I didn’t have any regular milk on hand.)
1 egg, beaten
3 Tablespoons melted butter
Add slivers of butter to each mini-muffin compartment.
Add about a tablespoon of batter to each muffin compartment. See how the butter oozes up over the top of the batter? Mm-hmm, gluten-free, not low-cal.
Close the lid and bake for 6 minutes. (Your baking times may vary depending on your baker.) Remove and pop in another batch..
For baking in the oven, melt 3 tablespoons butter in 9-inch cast iron skillet. Pour batter into the hot skillet. The butter will ooze up the sides of the pan- gently spread this over the top of the batter. This will make a nice crispy golden crust. Yeah, I know it’s a lot of butter. I did tell you this is southern style, right? Bake for 25 minutes.
If you really want to eat it southern style, spread even more butter on top and eat up!
- This was my first time baking cornbread in the mini-muffin baker. It doesn’t give the crispy crust that baking in a cast iron skillet gives. I’ll probably go back to the skillet next time, but these would be nice for a pot luck or buffet.
- In case you’re wondering, the almond milk gave a slightly nutty flavor, but really wasn’t very noticeable.
- Freshly ground corn meal is so much more flavorful than store bought. Well, this was bought from a mill store, but you know what I mean.
- 1 1/2 c. plain cornmeal
- 3 T. gluten free flour
- 1 1/2 t. baking powder
- 1 t. salt
- 1 1/2 c. milk (almond milk will give a slight nutty flavor)
- 1 egg, beaten
- 3 T. melted butter + 3 T. butter for pan
- Preheat oven to 425 degrees.
- Combine dry ingredients in mixing bowl.
- Add milk, egg, and 3 T. melted butter. Mix well.
- Melt remaining 3 T. butter in 9-inch cast iron skillet. Sprinkle about a teaspoon of cornmeal over pan.
- Pour batter into hot skillet. Spread the butter that oozes up the sides over the top of the batter. This will give the cornbread a nice crunchy top.
- Bake for 25 minutes or until toothpick inserted in center comes out clean.
Are any of you on a gluten-free diet? What gluten-glorious food do you miss the most?