The Best Gf Cornbread
From sola 15 years ago
- 35 minutes to make
- Serves 8
This is the best cornbread ever,gf or not.Buttermilk-forgetaboutit.So light,almost like a cake.Kept wrapped in wax paper in fridge for up to 4 days and reheated in micro for 33 secs.For those of you that dont get to slather butter on stuff you'll be in heaven! Read more (Credit goes to Karina "gluten-free goddess") See less
Ingredients
- 1 cup Stone ground cornmeal (I use 3 parts fine ground & 1 part coarse ground) shopping list
- 3/4 cup rice flour shopping list
- 1/2 cup tapioca starch shopping list
- 1 tsp.xanthan gum shopping list
- 1 tsp.baking soda shopping list
- 1 1/2 tsp.baking powder shopping list
- 1 tsp.salt shopping list
- 1/2 cup brown sugar shopping list
- 2 eggs shopping list
- 1 cup water shopping list
- 1/2 cup oil shopping list
- 1/2 tsp.vinegar shopping list
How to make it
- Preheat oven to 375.
- Combine dry ingredients including sugar in a small bowl.
- In large bowl mix eggs,vinegar,water and oil.Stir in dry ingredients.Mix with hand one minute.
- Heat a 10 inch cast iron skillet on med-high,add 2 Tbls oil to grease.Pour batter into skillet.
- Bake in oven for 25-35 minutes.Toothpick should come out dry.
- Let skillet rest on a wire rack to cool for 15 minutes before serving.
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- You can make this vegan by using Ener-G egg replacer amount for 2 eggs.
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