This is a simple-to-make, non-fussy, slightly sweet, fairly low-fat corn bread that accepts a number of amendments to change its character. It was an easy adaption of a family favorite that used wheat flour.
|1||Cup||Yellow corn meal*|
|1||Cup||Gluten-free flour of your choice**|
|4||Tablespoons||White sugar (You can use more or less.)|
|5-1/2||teaspoons||Baking powder (The wheat-based version used 4. Gluten-free modification requires 50% more leavening.)|
|3/4||teaspoon||Xanthan gum or guar gum (Note: you can make a 50%-50% mixture and you will get more spring.)|
|1 to 1-1/4||Cups||Milk|
*Supermarket corn meal is not inherently gluten free although most people do not react adversly to it. If you want to be doubly sure, use Arrowhead Mills cornmeal which is stated to be gluten free.
**Best choices are (1) Carol Fenster's corn-sorghum mix, and (2) Bette Hagman's corn-garbanzo/fava bean mix [similar to Bob's Red Mill all-purpose gluten-free flour that can be obtained commercially]. Rice-based flours don't work well for this recipe.
Mix dry ingredients together in large bowl. Add a good shake of ground cumin. (optional, but everyone misses it when I don't put it in)
Mix eggs, milk, margarine together and add to dry ingredients. Mix well.
Pour into prepared pan, bake and enjoy.
Bake 20 - 25 minutes at 425° F in an 8 inch square baking pan that has been greased and then floured with brown rice flour. The bread is done when a cake tester is inserted and comes out clean. You may need to put an aluminum foil tent over the cooking corn bread to prevent over-browning. Gluten-free flours tend to turn brown faster.
Additions to consider: 1/2 teaspoon vanilla with or without pecans and/or cinnamon for a dessert-style cornbread; or jalapeños or drained mild Ortega chilies.
This recipe keeps very well for 3-4 days, although it usually doesn't last that long. It also cuts in half and doubles very well.