Honey drizzled over warm, whole-grain cornbread…wonderful! Raspberry preserves spread over a another wedge…delicious! During a week of making extra-easy meals, I really enjoyed a simple pan of crusty cornbread. Some of it went with soup. I toasted another wedge in the oven to go with chili and beans. The last piece was pan-grilled to go with eggs for breakfast.
Gluten-free living can be a little more challenging when I don’t feel like fussing around in the kitchen, but this recipe is quick and easy to make…and so versatile.
The most important part of the directions to make it has to do with the pan and how it’s preheated. A cast iron skillet is best, or a large ceramic quiche pan or pie plate will also work. The idea is to preheat the skillet or pan with a little of the bacon drippings or oil until it’s almost smoking. My grandmother’s generation thought that is what helps bake cornbread with a crisp, tasty crust!
This gluten-free corn bread also works well to make dressing for holiday turkeys or stuffing for a winter squash.
What would you have with a slice of cornbread?
Crusty Whole-Grain Cornbread — Gluten-Free
1 Cup Cornmeal, Whole-grain, finely ground, or “Masa” (organic if possible)
1 Cup Cornmeal, Whole-grain, medium ground (organic if possible)
(or you can use all the same grind of cornmeal, if you prefer)
2 Tbsp. Agave Nectar or Honey, or 1/4 Cup Sugar
2 Teaspoons Baking Powder
3/4 Teaspoon Salt
1 Teaspoon Xanthan Gum, optional
2 Large Eggs
1 Cup Milk, 1% Lowfat, or milk substitute
1 Tablespoon Bacon Drippings, or Oil
1/4 Cup Oil
Preheat oven to 425F.
Put the bacon drippings in a 9-inch cast iron skillet or 9- or 10-inch ceramic or glass baking dish in the oven.
Stir together the dry ingredients in mixing bowl; xanthan gum is optional.
Measure milk into measuring pitcher; add oil; add eggs; whisk or stir with a fork.
Pour onto dry ingredients and whisk (or use rotary beater) till just smooth.(Do not overbeat.)
When drippings in pan are hot (just about smoking!) quickly pour in the batter and bake for 20 to 25 minutes.
Top should be lightly browned and firm.
–For thinner cornbread, use two 8-inch pans. Bake for 12-15 minutes.
–To make Corn Sticks, use same method with corn-stick pans, filling 2/3 full and baking for 10-12 minutes. Makes 18.
– Simply Sugar & Gluten-Free’s Slightly Indulgent Tuesday
– Gluten-Free Homemaker’s Gluten-Free Wednesday
– Miz Helen’s Country Cottage Full Plate Thursday
– The King’s Court IV What’s Cooking Wednesday
– The Nourishing Gourmet’s Pennywise Platter Thursday
– Frugal Follies’ Frugal Food Thursday
– Cybele Pascal’s Allergy Friendly Friday