Sunday, January 25, 2015

Farmhouse Cornbread

This is my all-time favorite cornbread recipe!  I make it in a 9x9 pan or in muffin tins (both normal and mini).  They freeze and reheat well, so make a large batch when you can.  I've made this so many times, and it always turns out amazingly well.  Slather it up with honey butter and eat alongside a warm bowl of soup for lunch/dinner, or top with jam and then serve with eggs for breakfast.  Either way, enjoy!

  • 1 1/4 c. cornmeal
  • 3/4 c. flour (equal parts sorghum, tapioca and brown rice flour)
  • 4 t. baking powder
  • 3/4 t. salt
  • 1 t. xanthan gum (unless using a GF flour mix that already has it listed as an ingredient)
  • 1/4 c. brown sugar
  • 2 eggs
  • 1 c. milk (DF of your choice)
  • 1/4 c. applesauce
  • 1/2 c. frozen corn -or- 1 can of corn, drained and rinsed
     Mix together dry ingredients and set aside.  Whisk together the eggs, milk, sugar and applesauce.  Stir in the dry ingredients, then fold the corn into the batter.  Bake at 350 for 20-25 minutes for muffins, 30-45 minutes for larger pan.

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