Gluten Free Cornbread
Gluten free baking has definitely gotten the better of me at times. Honestly I generally avoid it and utilize recipes that don’t contain flour (enter flourless chocolate cake) instead of adapting previous recipes to meet the dietary needs. Most times I find the product to be a let down when compared to its counterpart and a million ingredients that I don’t have in my pantry.
I was making chili for an event and wanted to offer gluten free cornbread for those with a gluten sensitivity as well but didn’t have xantham gum or GF flour in my pantry. Out of pure pantry availability I decided to try my luck with oat flour. I use it all of the time in my granola and some of my pastry shells so I decided why not. The first attempt was a fail. The texture was way off and the taste was bland. The second attempt was great. The addition of another egg and a little more sugar/salt gave me the result I wanted! To boost the flavor up a notch I made a compound butter with sun-dried tomatoes, jalapeños & calabrian chili. A little spice, a little sweet & tangy the perfect accompaniment.
One thing I want to stress about cooking is forget the stress. If you don’t have fresh corn use frozen. Just make sure it is defrosted and patted dry to remove excess moisture first. If you have never heard of calabrian chilis or can’t find them just add a little extra jalapeño or your favorite pepper. You can tinker and lots of times you find some of your favorite dishes by just using what you have.
This cornbread is best served the day it is made. I have not tested the shelf stability of it but I would put it in the refrigerator if you have leftovers.
If you need another great side dish be sure to check out https://snapyoursupper.com/plum-crostini-creamy-goat-cheese-prosciutto-sumac/
Tender crumbed cornbread with sun-dried tomato butter spiked with jalapenos and calabrian chili
- 1 1/4 cup gluten free cornmeal
- 1 1/4 cup gluten free oat flour
- 1 teaspoon kosher salt
- 1/4 cup granulated sugar
- 1 tablespoon light brown sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 2 large eggs
- 2 cups buttermilk
- 8 tablespoons unsalted butter softened
- 1 tablespoon chives chopped
- 1 1/2 cups fresh corn kernels
- 8 tablespoons unsalted butter
- 1/4 teaspoon kosher salt
- 1 medium jalapeno minced
- 2/3 cup sundried tomatoes finely chopped (not oil packed)
- 2 calabrian chilies finely chopped (packed in oil)
-
Preheat oven to 375 degrees and lightly spray cast iron skillet with cooking spray.
-
In large mixing bowl whisk together all of the dry ingredients.
-
In medium sized bowl whisk together all remaining ingredients until well combined.
-
With a wooden spoon stir together then wet ingredients into the dry ingredients; stirring to combine. Spoon mixture into prepared skillet and bake for 30-35 minutes. Remove from oven and allow to cool for 10 minutes before cutting.
-
In small bowl stir together all ingredients for butter. Place in refrigerator until ready to use.
-
To serve cut cornbread into wedges and top with butter.
Allow cornbread to cool slightly before cutting or it will not stay together and crumble.
I have not tested the shelf stability of this cornbread but I would keep it in the refrigerator.