8/14/2016: I just discovered the unpublished draft below in my posts folder. This is the recipe I have used for the past couple of years, and I like it very much better than the previous one, which included coconut flour.
I’ve been tweaking my wheat-free cornbread recipe. Corn contains gluten, and if you have celiac disease, you may be sensitive to corn gluten. That’s why I’m no longer calling this cornbread gluten-free. I am not sensitive to gluten; I simply have cut way, way back on the amount of wheat in my diet. I am still not completely wheat-free, but I’m getting closer all the time. When I decided to cut out wheat, there were many family-favorites I was afraid would fall by the wayside. Cornbread was one of them. Cornbread is woven deep into the food history of my family, so it was not something I was willing to give up. I just had to learn how to make it without wheat flour.
In a previous post, I shared my wheat-free cornbread and cornbread stuffing recipes in a Thanksgiving dishes post. Here’s an updated version of the cornbread recipe. I’ll be using this version of wheat-free cornbread in my cornbread stuffing this year, along with cubes from a new bread recipe I’ve been using and will share after Thanksgiving. For now, wheat-free cornbread.
1 cup gluten-free all-purpose flour blend (I use Bob’s Red Mill in bulk from Winco)
1 cup yellow cornmeal
2 tablespoons ground flaxseed
1/3 cup sugar (I’ve been using organic coconut palm sugar)
½ teaspoon baking soda
1 teaspoon baking powder
1 teaspoon xanthan gum
1 teaspoon salt
1 tablespoon apple cider vinegar
4 eggs, beaten
1/3 cup oil (any oil you would use for baking is fine)
1/3 cup milk or buttermilk
Mix dry ingredients. Mix wet ingredients; mix into dry. Grease a 9-inch cast iron skillet, pour in batter, and bake for 20 minutes at 425 degrees. Or grease 12 muffin cups, fill half-full, and bake for 13-15 minutes at 425 degrees. Remove from oven and cool five minutes, remove from muffin pan to rack (or from the skillet to a plate on a rack) to finish cooling. May be served warm.
I’ll be making a double batch of cornbread so we can have some with a bean soup for dinner on Wednesday night. The leftovers will be set out to dry overnight and then will go in my cornbread stuffing. And yes, the stuffing goes right inside the turkey, despite what the Food Network people say! It’s my family’s favorite part of the Thanksgiving meal.