Cornbread- gluten-free as always!

First and foremost, because I have forgotten the past two days, HAPPY OCTOBER!!!  I really love October.  I would almost say it is my favorite month of the year.  However, I love Christmas more and that is in December:-) I love it because the leaves are changing color and the weather is cool but not the bitter cold of winter.  Fall clothes season has just begun with its fun layers and beautiful colors.  There is an excitement in the air for all the festivities to come — Halloween, Thanksgiving, Christmas (lights, music, service, family).  Yes, October is a pretty great time of year.

Do you want to hear a story?  This is the story of my cornbread adventures.  Alas, I only have pictures from yesterday’s portion of the story.  You will have to rely on my words for those images.


The cornbread I am sharing with you has gone through quite the process to become worthy of consumption, let alone sharing.  Growing up my mom had an amazing cornbread recipe that I loved.  It has a LOT of butter and sugar though and for years I have cut those in half and still found it to be the best cornbread I have ever had.  So for my first attempt at making gluten free cornbread I just took that recipe and made it gluten-free, butter/oil free and processed sugar free (I used mashed avocado and agave instead).  Well that batch, we’ll just call it version 1.0, actually had pretty good flavor but it did not bake well.  The crust cooked and the inside was pure mush.  It was like chewing on yummy glue.  I think I went a little to crazy with the substitutions:-)


So I went back to the drawing board.  I looked at lots of recipes to get an idea of what ingredients most people use and what the proper proportions are and I developed a second batch, version 2.0.  This batch looked like cornbread when it came out of the oven!  It had risen properly and it was cooked all the way, this was major improvement.  The flavor was even pretty good.  My husband kept telling me it was good and I agreed.  But I still wanted it to be better.




So yesterday I made a third batch, what I called version 3.0 at first, but I really think 2.1 would be more accurate.  I only modified the second batch a little instead of starting over completely:-) I finally did it.  I am more than satisfied with this version; I am pleased.  Now I might get restless one day and make version 2.2 or even 3.0.  If any future version proves to be better I will definitely let you know.  So here my friends is version 2.1 for you to enjoy.  It is moist, coked all the way (yay!), has good flavor and you would never know it is gluten free if I hadn’t told you.  (I made this with yam chili yesterday.  Happy combination.)


Cornbread (Gluten Free:-)

1 C cornmeal

1 C gluten free flour

2 t baking powder

1 t baking soda

1 t salt

1 t xanthan gum

2 eggs

1 C almond milk

¼ C olive oil

¼ – ½ C agave *

1 t vanilla

  1. Set oven to 350 F and lightly oil an 8×8 pan.
  2. Put all the dry ingredients, cornmeal, gf flour, baking powder, baking soda, salt and xanthan gum, in a bowl and set aside.
  3. Mix all your wet ingredients, eggs, almond milk, oil, agave and vanilla, together in a medium sized mixing bowl.  Add in the dry ingredients and mix until there are no more chunks left in the batter.
  4. Pour into 8×8 pan and cook for 20 minutes or until a toothpick or knife can come out clean.

* If you do not have agave, honey will work just as well.  This applies to all recipes!


Recipe for the perfect evening: Soup/chili, cornbread, warm blanket, good book or movie.  Sounds good, doesn’t it?


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