Monday, December 27, 2010
Perfect Corn Bread
This cornbread, in my opinion, is perfect. The texture, weight, taste -- all of it.
When I went gluten-free, I didn't know how I wanted to go about making my corn bread. I had always used Aunt Jemima yellow cornmeal and had followed the recipe from the bag. Oh, what a treat I was in for when I started experimenting with different cornmeals and recipes! This is the one I've finally settled on. I've adapted it from Carol Fenster's Corn Bread recipe in Gluten-Free 101.
Projected prep time: 5-10 min; Projected bake time: 25-30 min.
1 1/4 c. Lamb's white cornmeal
1 c. Pamela's bread mix and flour blend
1/4 c. sugar
2 tsp. gluten-free, aluminum-free baking powder
1/4-1/2 tsp. salt
2 large eggs
1 c. milk (use almond milk to make dairy-free)
1/3 c. unsalted butter, melted (or dairy sub for dairy-free)
I use my cast-iron skillet for this recipe, but an 8-inch square or 9-inch round baking dish or pan would work.
Preheat oven to 350 degrees. Melt butter and pour a little, maybe a tablespoon, into the skillet, coating the entire bottom and sides.
Combine dry ingredients in a bowl and make a well in the center.