This is a really good cornbread. It is mostly cornmeal and corn flour so it doesn’t get tall and cakey like some you may have had.
It is also not too sweet. It has just enough honey to make it nice. I always taste the batter right before I bake it and sometimes add just a smidge more honey if the corn flavor is at all bitter.
I was using agave nectar to sweeten this recipe instead of honey and I kept having problems with the top burning and the center not being cooked enough. I realized that agave isn’t happy at the 400 degree temperature that this cornbread is baked at. I changed back to honey and it turned out perfect again!
It is fun to make two recipes of this cornbread sometimes so that you can make croutons! You can make a great Southwest Caesar Salad with these. I will work on perfecting a complete recipe for that and post it later.
I have also used cornbread croutons to make an amazing stuffing with red and yellow peppers and Italian sausage for Thanksgiving. I will post that later too.
Preheat oven to 400 degrees
Use a cut out circle of parchment paper for the bottom of an 8″ round pan. This is the only way I have found to avoid the cornbread sticking to the bottom of the pan
Grease the sides of the pan after placing the parchment in the bottom
Stir together all dry ingredients then set aside:
3/4 cup yellow cornmeal
3/4 cup yellow cornflour
1/2 cup GF flour mix *
1 teaspoon xanthan gum
4 teaspoons baking powder
1 teaspoon salt
Mix in bowl:
2 eggs, beaten
1/4 cup honey
1/4 cup grapeseed oil (I buy at Trader Joes)
1 1/8 cups rice milk
When oven has reached 400 degrees, add dry ingredients to egg mixture. Stir gently but thoroughly until just moistened to get rid of all dry clumps. I always taste at this point- sometimes I add a teeny bit more honey or sugar if it does not seem sweet enough. The corn flavors can vary too- sometimes it gets a little bitter. The extra sweetness gets rid of that.
Pour mixture into prepared 8″pan. I set the pan on top of an AirBake cookie sheet to bake.
Bake approximately 16- 18 minutes at 400 degrees (until it pulls away from the edge a little)
Remove from oven and let cool 5 minutes then run a knife around the edge of the cornbread to loosen in the pan. Place a dinner plate over the top of the cornbread and flip over gently to remove from the pan. Peel parchment off then use another dinner plate on top to flip cornbread over so it is right side up.
*GF Flour Mixture
The GF flour mixture that I use is pretty standard. I use Authentic Foods flours because they are ground more finely than commercial brand GF flours that you can buy off the shelf. This results in wonderful baked goods that do not have that “gritty” feel when you chew them like so many products that we all tried in the beginning!
I now have Authentic Foods flours available in the amazon.com store here on my blog.
GF Flour Mixture
2 cups AF Superfine Brown Rice Flour
2/3 cup AF Potato Starch Flour
1/3 cup AF Tapioca Flour
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