GLUTEN-FREE CORNBREAD
Easy gluten-free cornbread. Savory, not sweet. Includes dairy-free option.
Provided by Elizabeth
Number Of Ingredients 9
Steps:
- Heat oven. Preheat oven to 425 degrees F. (If using an 8-inch cast iron skillet, place into oven before preheating. Heat skillet for at least 10 minutes.)
- Prepare the batter. Whisk together gluten-free cornmeal, flour, sugar, baking powder, salt, and baking soda in a large bowl. Add the milk, eggs, and oil. Whisk until combined. Batter should look almost smooth. A few lumps remaining is normal.
- Bake. If using a skillet, remove skillet from oven and place on a heatproof surface. Grease with nonstick cooking spray or brush generously with vegetable oil.If using an 8-inch round cake pan, grease the pan lightly with nonstick cooking spray. Pour batter into pan. Bake until set, about 15 minutes. The cornbread should spring back when touched.
- Cool and serve. Allow cornbread to cool for about five minutes before cutting into pieces.
- Store. Wrap cornbread and store on the counter overnight. Or cool thoroughly, wrap tightly, and freeze for up to two months. Allow cornbread to thaw on the counter.
CORN SPOONBREAD
This savory spoonbread is like the marriage of cornbread and a souffle.
Provided by Food Network Kitchen
Time 1h15m
Yield 4
Number Of Ingredients 8
Steps:
- Position a rack in the lower third of the oven and preheat the oven to 375 degrees F. Lightly butter a 1 1/2 quart baking dish and dust with cornmeal; set aside.
- Heat the butter and half-and-half in a medium saucepan over medium-high heat until the butter melts and the half-and-half is steaming. Add 3/4 teaspoon salt. Whisking constantly, slowly pour in the cornmeal. Lower the heat to maintain a simmer and continue to cook, whisking, until thickened, about 3 minutes. Transfer the cornmeal mixture to a large bowl and let cool slightly. Whisk in the egg yolks, one at a time. Whisk in the scallion, baking powder and cayenne.
- In a medium bowl, whip the egg whites with a whisk to soft peaks. Fold about one-quarter of the whites into the cornmeal mixture to lighten it, then fold in the rest until no white streaks remain. Pour the batter into the prepared dish and bake until puffed and golden brown, 45 to 50 minutes. Sprinkle with scallion and serve hot.
GLUTEN-FREE SWEET CORN BREAD
Sweet corn bread - made with gluten-free, non-GMO, and hormone-free ingredients.
Provided by LadybugPicnic
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 37m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 8x13-inch glass dish.
- Combine cornmeal, flour, sugar, and baking soda in a large bowl. Add milk, melted butter, and egg; whisk until well combined. Pour batter into the glass dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Turn oven off and leave bread inside for a golden brown finish, 2 to 3 minutes more.
Nutrition Facts : Calories 260.7 calories, Carbohydrate 40.1 g, Cholesterol 46 mg, Fat 9.8 g, Fiber 2.4 g, Protein 4.8 g, SaturatedFat 5.5 g, Sodium 180.8 mg, Sugar 14.8 g
GLUTEN FREE SWEET CORN BREAD MUFFINS
These won't last very long. This recipe is a family favorite adapted from spanish cookbook by Carmen Aboy Valdelluli for my gluten intolerant wife. Golden brown and delicious. ;-)
Provided by Latin Chef-
Categories Quick Breads
Time 43m
Yield 2 mini loafs, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F; grease either muffin pan or small loaf pan, and dust with rice flour.
- Combine dry ingredients.
- Slowly mix in milk, melted butter, vanilla, and already beaten egg.
- Fill pans 3/4 full and bake muffins if small 20 to 25 min or mini loaf for about 28 to 33 minutes.
FRESH CORN SPOON BREAD
Categories Bread Vegetable Side Bake Vegetarian Summer Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F.
- Bring milk, cornmeal, corn kernels, butter, and salt to a boil in a 3-quart heavy saucepan over moderately high heat, stirring frequently, and simmer, stirring constantly, until thickened, 3 to 4 minutes. Remove from heat and cool 5 minutes, stirring occasionally, then whisk in yolks.
- Beat whites and a pinch of salt with an electric mixer at medium speed just until soft peaks form. Whisk one fourth of whites into cornmeal mixture in pan to lighten, then fold in remaining whites gently but thoroughly. Spread mixture evenly in a buttered 9 1/2-inch deep-dish glass pie plate or 1 1/2-quart shallow casserole and bake in middle of oven until puffed and golden, 15 to 20 minutes. Serve immediately (like a soufflé, spoon bread collapses quickly).
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