Baking with Cornmeal...Gluten Free Cornbread Southern Style

 

If you tilt your muffins in the pan after baking they stay crisp. 

  I am always on the lookout for Gluten Free recipes, especially for something to replace bread as that is what I miss the most.

  This recipe from Southern Living web site for cornbread recently caught my eye.

It is for a larger amount than I wanted so I cut the recipe in half and still had 12 corn bread muffins. My daughter who is also Celiac was glad to have some and I froze what I had left to warm up in my counter top oven when I wanted one.

 They are quite good, very much a Southern type of cornbread and the next time I make them I will add some sugar to the recipe as I prefer a Northern type of cornbread.

 I have given away all of my cast iron skillets, so made it in cupcake pans well greased and heated slightly in the oven before filling.

 They are all cornmeal, no fancy flours, which I do not buy as I refuse to have all those sacks of flour sitting around or in my freezer.  Do check the information on your cornmeal container as not all cornmeal is Gluten Free. It might have been processed in a plant that does wheat flours and cereals. I am giving you the recipe for ½. If you want more just double it.

Gluten Free Cornbread

Ingredients

1 ½ cups buttermilk

1 egg

3 ½  tablespoons butter, melted and divided

1 teaspoon kosher salt  ( If using regular salt use a scant teaspoon)

½ teaspoon baking powder

½ teaspoon baking soda

2 ¼ cups gluten-free cornmeal

How to Make It

• Preheat oven to 400°F.  Place a 9-inch cast-iron skillet in the oven to preheat with the oven. *
• In a large mixing bowl, whisk together buttermilk, eggs, 2 ½ Tbsp. melted butter, and salt. Stir in baking powder, baking soda, and cornmeal until fully incorporated. The batter should be loose but without any lumps.
• Remove cast-iron skillet from the oven and pour in the remaining 1 Tbsp. melted butter, carefully swirling the skillet to coat it in butter. Pour batter into skillet and bake until golden brown and until a toothpick inserted into the center of the cornbread comes out clean, 38 to 40 minutes 

Makes 12 muffins regular size

For muffins grease muffin pans well and preheat just a few minutes before filling.

Bake for 12 to 15 minutes, check at 12 minutes as you don’t want them too dry.

The extra 1 tablespoon of butter won’t be needed if you make muffins.