Gluten Free Coconut Glazed Cornbread

I wanted to make something a little different for my wife on Mother’s day; since my wife has never had cornbread I thought I would give it a try. This recipe is my creation it took me a couple tries to get it right.

I am trying my hand at dishes with people’s food sensitivities in mind and this time I thought I would try gluten free corn bread. Although my wife or anyone in my family doesn’t live with Coeliac disease gluten free diets are mainly for people living with Coeliac disease or people with gluten sensitivities.

https://en.wikipedia.org/wiki/Coeliac_disease

2 cups cornmeal

2 cups milk

2 cups corn flour

1 tablespoon baking powder

1 teaspoon salt

2/3 cup white sugar

2 eggs

1/2 cup corn oil

Corn is gluten free but not all sugars are gluten free so check the sugar and make sure it is gluten free, and if you do not have corn oil most vegetable oils are gluten free.

Prep time 20 minutes

Cook time 40 minutes

Ready in 1 hour

Preheat oven to 350⁰ F (180⁰ C).

In a small bowl, combine cornmeal and milk and let it stand for 10 minutes stirring it a couple times.

In a large bowl, whisk together flour, baking powder, salt, sugar, eggs, and oil.

Mix in the cornmeal mixture, in with the flour, eggs, and oil, and whisk until smooth.

Pour batter into prepared pan.

Grease a 8x8x2 inch baking pan or bread pans if you want smaller cornbread’s. I like to use butter to grease my pans by putting the butter on wax paper and spreading it on the pan.

Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cornbread comes out clean.

Place the cornbread on a rack to cool.

Ingredients

1 1/4 cups confectioners' sugar

1 cup grated unsweetened coconut

A couple drops of coconut or vanilla extract

5 tablespoons milk

Makes about 1 1/2 cups of Glaze.

Directions

Place the confectioners' sugar, grated coconut, and extract in a small bowl and add the milk one table spoon at a time while stirring until the glaze is a nice thick consistency and spread on the cornbread.

Just for looks I decided to add candy sprinkles on top of the glaze, wait for the glaze to set and serve.

Who said gluten free don’t taste good.