Traditional Cornbread without the wheat. Very tasty.
Prep Time15 minutesmins
Cook Time18 minutesmins
Total Time33 minutesmins
Course: Bread
Cuisine: American
Diet: Gluten Free
Servings: 8
Calories: 277kcal
Author: Lois Carter Crawford
Ingredients
1 ½cupyellow cornmeal
½cupgluten free flour(I prefer Bob's Red Mill Gluten Free 1 to 1 Baking Flour)
1teaspoonsalt
1teaspoonsugar
1Tablespoonbaking powder(I prefer Rumford)
3eggs
1cupmilk(or pea protein milk)
¼cupcream
⅓cupmelted butter
Instructions
Heat oven to 400 degrees.
Pour canola oil in the bottom of an 8-inch cast iron skillet and put the skillet in the oven for 15 minutes to season it.
Dump out the excess oil before putting the cornbread in it.
In a large mixing bowl, mix all of the dry ingredients.
Melt the butter.
Pour the milk and cream into the butter to cool it. I often substitute 1 ¼ cup pea protein milk for the cow's milk. It works perfectly.
Separate the eggs, yolks in one bowl and whites in another.
Add the yolks and milk mixture to the dry ingredients and mix well.
Whip the egg whiltes until stiff, and gently fold them into the batter. (This is the trick that makes the cornbread the right texture.)
Pour the batter into the hot cast iron skillet and bake at 400 degrees for 18-20 minutes until the bread pulls away from the sides and the top is turning slightly brown.
Test with a toothpick to make sure the cornbread is done. To do this, stick a toothpick into the thickest part of the cornbread. Immediately pull the toothpick out. If it has crumbs attached to the toothpick, the cornbread is not done. Let it bake a few more minutes until a toothpick inserted comes out clean.