The Gluten-Free Homemaker

I think corn bread qualifies as a comfort food. It's just, well, comforting. If you're on a gluten-free diet, you have to be careful about corn bread mixes. They usually contain wheat. However, gluten-free corn bread can be easily prepared from scratch almost as quickly.

Gluten-Free Corn Bread

Ingredients:

1 c. cornmeal
1/4 c. corn flour (or use 1 1/4 c. cornmeal)
1 c. gluten-free flour mix (I used a sorghum blend)
1/4 - 1/2 c. sugar (depends on how sweet you like it)
2 tsp. baking powder
1 tsp. xanthan gum
1 tsp. salt
2 large eggs
1 c. milk (try a substitute if you're dairy free)
1/3 c. melted butter (or oil)

Instructions:

Preheat oven to 375 degrees. Spray a 8 x 8 inch baking dish or use a 10 inch cast iron pot/skillet. In a medium bowl combine the dry ingredients. In a small bowl combine the wet ingredients. Add the wet ingredients to the dry ones and stir just until moistened. Pour into the prepared dish. Bake about 25 minutes until the top is firm. This recipe was adapted from Carol Fenster's book Cooking Free.

Just a note on corn meal. I have yet to find a brand that I'm positive is gluten-free. I am using Arrowhead Mills which states gluten-free on the package, but I don't think it is made in a dedicated facility. I'd love to hear from you if have a brand that would be safer.

Is corn bread a comfort food for you?

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Labels: bread recipes