Friday, November 9, 2012
GGFF: Traditional Cornbread
As soon as the first Autumn chill hit the air, Graham said that something he would miss now that he was GF was cornbread. Of course, I took that statement as a challenge. Cornbread is relatively simple, so I figured it couldn't be that hard to adapt to GF. Surprisingly, there seems to be a great deal of debate in the GF community about the GF-ness of cornbread. Who knew?
I chose to adapt a recipe from the folks at Bob's Red Mill, since they've become my go-to when it comes to GF anything and all those specialty flours that no one else seems to make or carry. Graham loved it. He snacked on it all week (it made a decent amount) and ate it with all our dinners. Even Hannah loved it, and she's going through a very picky stage at the moment. This is a slightly sweet cornbread. Now, cornbread is extremely personal to some people. Sweet vs. unsweetened cornbread can make or bread your meal. Personally, I don't care, but you could easily decrease or omit the sugar in this particular recipe to suit your particular tastes. I think you'd still need some sugar in there to balance some of the flavors,
(Adapted from Bob's Red Mill)
2 eggs, lightly beaten, at room temperature
1 c. whole milk, at room temperature
1/3 c. canola oil
1/2 c. tapioca flour
1/2 c. potato starch
1/4 c. GF sorghum flour
1 c. GF cornmeal
1/3 c. granulated sugar
2. tsp. baking powder
1 tsp. xanthan gum
1 tsp. salt
Heat oven to 350* F. Grease an 8-inch cake pan or large cast iron skillet. Set aside
Mix together eggs, milk, and canola oil in a large bowl. Set aside. In a separate bowl, mix together tapioca flour, potato starch, sorghum flour, cornmeal, sugar, baking powder, and xanthan gum. With a mixer running on low speed, mix dry ingredients with wet, adding in 2-3 batches if necessary. Ingredients should be fully blended and batter will thicken slightly.
Pour into pan and using a spatula if necessary, spread evenly. Bake 25-30 minutes until golden and edges are lightly browned.