If it is fall, then cornbread is on the horizon – for many days to come.
Already October, the weather cooling down, I feel my body hungering for comfort food. (My waist says, “No, thanks.”)
Cornbread is definitely of comfort.
Whether I serve it with chili, or a bean soup, or use the mix as a base for tamale pie, cornbread is a down-home country girl’s everyday bread. Plus, the gluten-free version gets dry fast and makes PERFECT bread stuffing. That is a bonus – especially close to Thanksgiving.
Thing is, most cornbread is adulterated with refined sugar – especially mixes. Gluten-free cornbread mixes are no exception.
I want cornbread to taste like cornmeal – and I want it to be friendly to my husbands diet that reversed Type 2 Diabetes.
So, I finagled a bit and finally developed a recipe that tastes like cornbread and NOT refined sugar. I also use unsweetened almond milk to keep it dairy-free. You can easily adjust the sweetness for taste – or simply add butter/ghee/butter alternatives and honey to satisfy your sweet tooth.
Of course, I bake my homemade gluten-free cornbread recipe in my cast iron mini bread loaf pan from Lodge. I LOVE this pan for all things bread – and even snuck in some bison mini meatloafs. You can find this on Amazon. (The price is high right now, so add it to your wish list and keep checking back for deals around $15. I even got a coupon from Amazon when I purchased.)
- 1 1/2 cups cornmeal, coarse grind
- 3.4 cup Bob's Red Mill All Purpose Gluten-Free flour blend
- 1 teaspoon salt
- 2 Tablespoons agave
- 1 1/2 cups of almond milk
- 2 cage-free eggs
- 1/4 cup sunflower oil
- 2 teaspoons baking powder
- Mix the dry ingredients thoroughly.
- Mix wet ingredients in a separate bowl.
- Combine the wet and dry ingredients.
- Mixture will be wet.
- Bake at 350 degrees for 20 minutes for mini loaves, or 30-40 minutes for a large single loaf. Insert toothpick into the center to confirm it is done.