Cornbread Recipes

Last January and February I was testing cornbread recipes, and I ran across my notes yesterday. Tis the season for gluten free stuffing/dressing bases, so I thought I would post them up and share.

The original recipe I was modifying was posted on the "gluten free forum" of celiac.com


Cornbread test 1

1 cup cornmeal
3/4 cup chick pea flour
1/4 cup sugar (ONLY USED 2 tbsp)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk (used RICE MILK)
1/4 cup drippings, vegetable oil or melted butter
1 egg

Preheat the oven to 400 degrees. Spritz a 9-by-9- or 8-by-8-inch square pan with nonstick baking spray. Combine the cornmeal, chick pea flour, sugar, baking powder and salt in a large bowl. Combine the milk, oil and egg in a glass measure and whisk to combine.

Pour the wet ingredients into the dry ingredients and mix just to combine. Dump the batter into the prepared pan. Bake for 20 minutes until the cornbread begins to pull away from the sides of the pan and is golden in color.

RATINGS
*good texture
*chick pea flour a little nutty
*Re-test with corn flour... see how that goes

***
Cornbread try #2

1 cup corn meal
3/4 cup corn flour
2 tsp baking powder
1/2 tsp salt
1tbsp sugar
1/2 cup creamed corn
3/4 cup rice milk
2 tsp apple cider vinegar
1 egg
2tbsp canola oil
(plus 1tbsp to grease pre-heated skillet)

Mix dry ingredients in one bowl.
Mix wet ingredients in another, and combine with dry
Bake in a cast iron skillet @ 400 degrees for 20 minutes

***
Overall, good texture, a little drier/crumblier than first recipe
Batter much thicker than first recipe
Could use more creamed corn (but worried about throwing off the baking powder)
Could use more sugar if a sweater bread desired
***

Cornbread (3rd try - VEGAN & GF)

1 cup corn meal
1/2 cup corn flour
1/4 cup potato starch
2 tsp baking powder
1/2 tsp salt
1/4 cup sugar
1/3 cup creamed corn (replaced egg)
1 cup rice milk
1/4 cup canola oil

Mix dry ingredients in one bowl.
Mix wet ingredients in another, and combine with dry
Bake in a cast iron skillet @ 400 degrees for 20 minutes - until toothpick comes out clean from center

***
Lighter & fluffier
Took longer than 20 minutes to cook... at 30, center still not perfect, fell a little
Taste much better
***