Carol Fenster’s Gluten-Free Cornbread

By Carol Fenster, President/Founder, Savory Palate, Inc. Adapted from Gluten-Free 101: Easy, Basic Dishes without Wheat by Carol Fenster Copyright © 2003

Cornbread is one of the easiest gluten-free breads to make and a sure-fire hit for everyday or easy entertaining. I was raised in the Midwest where we make our cornbread more like cake and a little sweeter than our friends make it in the South. It’s great with honey and butter or your favorite jam.

1 ¼ cups yellow cornmeal (I use Bob’s Red Mill)
1 cup Carol’s Sorghum Flour Blend (see below)
⅓ cup sugar
2 teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon xanthan gum
3/4 teaspoon salt
2 large eggs, lightly beaten
1 cup milk of choice
⅓ cup canola oil

[1] Preheat oven to 350˚F. Generously grease 8×4-inch or 8-inch round or square nonstick pan. Or, use 10-inch cast-iron skillet. Set aside.

[2] In medium bowl, whisk dry ingredients (cornmeal through salt) together until well blended.

[3] Add eggs, milk, and oil and beat with electric mixer on Low speed until well blended. Batter will be consistency of thick cake batter.  Spread evenly in pan.

[4] Bake until top is firm and edges are lightly browned, 25 to 30 minutes. Cool in the pan on a wire rack for 15 minutes before cutting. Serve slightly warm or at room temperature. Serves 12.

Carol’s Sorghum Flour Blend

1 ½ cups sorghum flour
1 ½ cups potato starch
1 cup tapioca flour
Whisk together and store, tightly covered, in a dark, dry place.