Cornbread

4 TBSP (1/2 stick) salted butter, melted and cooled, plus 1 TBSP for greasing the pan

8 oz. cornmeal

2.5 oz gluten free flour blend (I use Manini’s blend)

1 tsp baking soda

1 tsp salt

2 oz. cane suger

3 eggs, separated

1 1/4 cup buttermilk

Pre-heat oven to 375*

Grease a 9-inch cake pan or cast iron pan (see tips).

Mix dry ingredients together in a medium bowl, set aside.

Mix egg yokes, buttermilk, and cooled melted butter, set aside.

With an electric mixer, beat egg whites on medium until stiff peaks form.

Add the buttermilk/egg yoke mixture to the dry ingredients and mix until combined. Then fold in egg whites.

Pour into prepared pan and bake until toothpick comes out clean, about 20 - 25min.

Cool and serve with butter, jam, or honey.

~Tips~

To grease a cast iron pan. Melt and brown the extra butter, by placing pan over medium heat and spread the butter over the bottom and sides. Allow the butter to start bubbling before adding the batter.

If you don’t have cast iron, you can melt and brown the butter in the cake pan in the oven. This will help with creating a buttery and crispy edge.

This batter can be baked in a muffin pan. Grease muffin pan and bake for 15 - 20 min or until toothpick comes out clean.

I bake our cornbread in our wood fired oven. Once the oven gets down to about 400* I slide the pan in, rotate half way through and bake until golden brown and a toothpick comes out clean, about 15 - 20 min. Cover with foil if the top begins to brown too much before it’s finished baking.

1/4 cup of Honey can be used instead of sugar.

If you don’t have buttermilk, you can improvise by adding 1 TBSP of white or apple cider vinegar to whole milk. Let sit for 10 minutes before using.

Holiday Tip!

To use this cornbread in stuffing, dice the cornbread up into 1/4 to 1/2 inch cubes, or break into pieces, and leave them on a baking sheet overnight to dry out. They can also be toasted in a 250* for 30 min.

Use in equal parts as you would with bread, just be mindful of how much liquid you add because you don’t want the stuffing to get soggy.

Enjoy!

Happy Baking

Anne Barbo Moon

Disclaimer:

While we have more than eleven years’ experience of navigating the world as the parents of a child with Celiacs, we are not physicians, nutritionists, or other licensed medical professionals. The material and content contained in the Services is for informational purposes only and are not intended to serve as a substitute for consultation, diagnosis or medical treatment by a licensed medical professional. Please consult your doctor for any medical or health-related questions. The information contained in the Services should NOT be used to disregard medical or health-related advice from a physician or licensed medical professional.