- Oven – preheat at 375°F
- 9 x 9 square pan – lightly greased
- Digital kitchen scale
- Stand mixer with dough hook
- Large glass bowl
GLUTEN FREE CORNBREAD:
- Servings: 3
- Preparation Time: 30M
- Cooking Time: 30M
- Total Time: 1HR
- Difficulty: Easy
INGREDIENTS: (All measurements are by weight except TBS and tsp.)
- 9 oz fine cornmeal flour
- 8 ¼ oz gluten-free flour (gfJules or King Arthur)
- 5 oz buttermilk powder
- 6.2 oz cooked corn kernels, pureed
- 1 tsp salt
- 2 tsps baking powder
- 1 tsp xanthan gum
- 1 tsp baking soda
- 2 oz melted butter
- 2 oz vegetable oil
- 3 ¾ oz brown sugar
- 8 oz water
- 1 TBS vinegar, cider or white
- 3 large eggs
Preheat oven to 375°F. Lightly grease a 9″ x 9″ square pan with vegetable oil.
In a large bowl, whisk together the cornmeal, gluten-free multi-purpose flour, buttermilk powder, baking powder, salt, xanthan gum, and baking soda.
In a stand mixer bowl, whisk together the pureed corn kernels, melted butter, oil, sugar, water, vinegar, and eggs.
One cup at a time, stir into egg mixture the flour mixture. After each addition of 1 cup flour mixture, scrape the bottom and sides of the bowl and beat for 30 SECONDS on MEDIUM-HIGH speed.
Once all the dry ingredients have been added, beat on MEDIUM speed for an additional 2 to 3 MINUTES.
Spoon the batter into the prepared pan. Use your wet fingers to gently smooth the surface. Let the cornbread sit for 10 MINUTES.
Bake the cornbread for 25 to 30 MINUTES or until golden brown.
Remove the bread from the oven, cool for 5 minutes and serve warm.