Cornbread-the Gluten Free Way!

So many of my friends and family have food intolerances or actual allergies that I have had to learn to make some of our favorite foods gluten free. Corn bread, which is easy to adapt to lose the gluten with all the gluten-free flour mixes available now, is a must when we have chili on the menu. As an added bonus, corn and beans combine to make a complete protein, which might be important if you - or someone you love - is a vegetarian.

You will need:

• 1 cup Gluten Free Flour Blend - I used Namaste Foods brand
• 1 cup yellow corn meal
• 4 teaspoons baking powder -
• 3/4 teaspoons salt - I used fine ground sea salt
• 1/3 cup honey
• 1 cup milk - or milk substitute (like almond milk or soy milk)
• 2 eggs
• 1/4 cup soft shortening - I used coconut oil, but you could use other vegetable shortening

Also needed:

• non-stick cooking spray

You will need the following measuring, mixing and baking equipment:

• 8 or 9 inch square baking dish
• medium/large mixing bowl
• dry measuring cups
  • 1 cup
  • 1/4 cup
• 1 cup liquid measuring cup
• measuring spoons
  • 1 teaspoon
  • 3/4 teaspoon (or a 1/4 & 1/2 teaspoon)
• wire whisk
• flat-edged spatula
• small bowl
• rubber scraper
• cake tester
• 2 pot holders

Preheat the oven to 425 degrees Fahrenheit.

Using the non-stick spray, coat the square baking pan and the inside of the 1/4 cup dry measure.

Using the "scoop" method, measure 1 cup of flour mix. Using the flat-edged spatula, scrape across the top of the dry measuring cup, leaving the flour. Dump the measured flour into the mixing bowl.

Measure 4 teaspoons of baking powder into the flour, using the 1 teaspoon measuring spoon. Be sure to level off every time you scoop into the baking powder. If your baking powder can doesn't have a leveling edge, use the flat-edged spatula.

Measure out 3/4 teaspoon salt. Some measuring spoon sets have a 3/4 teaspoon measure - some do not. If your set of spoons doesn't, use the 1/4 teaspoon and the 1/2 teaspoon to measure the salt. One scoop - leveled - of each 1/4 & 1/2 teaspoon is the equivalent to 3/4 teaspoon. Add the measured salt to the flour & baking powder mixture.

Using the "scoop" method, measure the corn meal with the 1 cup dry measuring cup. Once again, level off using the flat-edged spatula. Dump into the mixing bowl with the other dry ingredients.

Stir together the gluten-free flour mix, baking powder, salt, and corn meal, using the wire whisk.

To be sure you don't get any egg shell in the cornbread mix, crack the eggs, one at a time, on the counter, then open them into a small bowl. If you crack the eggs on the edge of the bowl, it drives the shell into the egg, and small pieces of shell may get into the recipe. Empty the egg from small bowl into the dry ingredients. Repeat with the second egg.

how-to-crack-open-an-egg

Honey is sticky! Spray the 1/4 cup dry measuring cup with non-stick spray and pour the honey into the cup while it is resting on the counter-top. Pour the honey into the dry flour/cornmeal mixture. how to measure honey

While the liquid measuring cup is sitting on the counter, pour the milk to the 1 cup line. To confirm the measurement, bend down so your eyes are level with the markings on the side of the cup. Add the milk to the flour/cornmeal/egg/honey mixture

Using the rubber scraper, pack the soft shortening into the 1/4 cup dry measuring cup. Level off using the flat-edged spatula. Scrape the measured shortening into the mixing bowl with all the other ingredients.

Using the wire whisk, mix the ingredients together, being sure to incorporate the eggs and shortening well. Do not beat the mixture very long or hard, you just want to get everything stirred together.

Pour the cornbread mixture into the prepared baking pan. Scrape the mixing bowl well. The cornbread mixture should be the consistency of cake batter, but with some small lumps.

Place the filled baking pan into the preheated oven on the middle shelf.

This cornbread should bake for 20-25 minutes. Set the timer for 20 minutes so you can check it at that time. If needed, it can continue to bake for a few more minutes.

Remove the cornbread from the oven using the pot holders. Place it on a hot-pad on the counter, Insert the cake tester (or a toothpick if you don't have a cake tester) into one of the cracks in the top of the bread, near the middle of the baking pan. The tester should come out clean or with only a couple of crumbs on it if the cornbread is done baking. If there are a lot of wet crumbs, allow the cornbread to continue baking for a couple more minutes.

Once the cornbread is finished baking, using the hot pads, remove it from the oven and put it on a hot pad on the counter. Using a sharp knife, cut into serving squares - I usually make 4 cuts each way giving 16 serving pieces.

Serve with butter! Ummmm! Delish! Here you see it with our vegetarian chili lunch!