Gluten Free Southern Cornbread Food

ONE BOWL GLUTEN-FREE SOUTHERN CORNBREAD (DAIRY-FREE, TOO!)

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Grease a glass pie dish or 10-inch cast iron skillet. If melting fat, use the skillet to melt the fat, pour into the batter, then spread the remnant of the fat all over the skillet to grease it.
• Combine ingredients in a large mixing bowl in the order listed. Mix until combined and you have a smooth batter.
• Pour the cornbread batter into greased dish or skillet.
• Bake for 25 minutes or until golden brown and the top springs back when lightly pressed.
• Remove and serve warm!

GLUTEN-FREE CORNBREAD

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.

GLUTEN-FREE CORNBREAD

Steps:

• Preheat oven to 400°F. Place a 9-inch cast-iron skillet in the oven to preheat with the oven.
• In a large mixing bowl, whisk together buttermilk, eggs, 5 Tbsp. melted butter, and salt. Stir in baking powder, baking soda, and cornmeal until fully incorporated. The batter should be loose but without any lumps.
• Remove cast-iron skillet from the oven and pour in the remaining 2 Tbsp. melted butter, carefully swirling the skillet to coat it in butter. Pour batter into skillet and bake until golden brown and until a toothpick inserted into the center of the cornbread comes out clean, 38 to 40 minutes.

GLUTEN FREE SOUTHERN CORNBREAD

Steps:

• Preheat the oven to 400 degrees. Add the oil to a 10″ cast iron skillet and put the skillet in the oven to heat up.
• In a large mixing bowl, combine the dry ingredient. In a small dish, beat the eggs and add to dry ingredients, stir in water until desired consistency; mixing well.
• When oven comes to temperature, remove skillet, add oil to the cornbread mixture. Stir to combine. Pour batter into pan and place in preheated oven for 20 to 25 minutes or until well browned. Remove from oven and allow to stand for 10 minutes.
• Pour the bread onto a plate and cut into 8 wedges.

GLUTEN-FREE CORNBREAD

Steps:

• Prepare to cook. Preheat the oven to 425 degrees F. Grease a 9-by-9-by-2-inch pan.
• Mix the dry ingredients. Sift the flour into a large bowl. Add the sugar, baking powder, psyllium husk and salt and stir.
• Cut in the shortening. Cut the shortening into the flour mixture the way you would when making pie dough. You should end up with walnut-size pieces in a sandy flour.
• Add the wet ingredients. Combine the eggs and milk in a small bowl. Make a well in the center of the flour mixture and pour in the liquid. Stir with a rubber spatula until everything is combined.
• Finish the batter. Stir in the cornmeal, whisking fast, until it is just combined. Do not overstir.
• Bake the cornbread. Pour the batter into the prepared pan. Bake until the sides of the cornbread are slightly shrinking from the pan and a toothpick comes out clean, 20 to 25 minutes.
• Pour all the flours into a large container. (Restaurant supply stores sell large plastic containers that fit this purpose well. You could also use a large glass jar.) Shake and shake and shake harder until all the flours have become one color.

GLUTEN FREE CORNBREAD

Steps:

• Preheat oven to 400 degrees. Grease 8" square pan.
• In a mixing bowl, whisk together the dry ingredients. Set aside.
• In a smaller bowl, blend the yogurt, beaten eggs, melted margarine, and orange juice.
• Add the dry ingredients and stir until just blended.
• Spoon the dough into the prepared pan and bake for 20-25 minutes, or until the bread springs back when gently pressed.
• Cut into squares and serve warm or at room temperature.

GLUTEN-FREE CORNBREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease an 8-inch square pan.
• Mix cornmeal, sugar, flour, and baking powder together in a bowl.
• Whisk milk, butter, and egg together in another bowl. Stir into cornmeal mixture just until combined and some lumps remain. Fold in corn. Pour batter into the pan and smooth out the top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

GLUTEN-FREE CHILLI CORNBREAD

Steps:

• Lightly toast the polenta in a dry frying pan for 3-4 mins, stirring to ensure even cooking, until the polenta has heated through, is fragrant and small patches are starting to turn golden brown. Take off the heat, tip half into a large bowl and add the buttermilk. Stir well, cover and leave to soak for 2-3 hrs.
• Melt the butter in a 25cm ovenproof frying pan (a cast-iron one is perfect) and heat oven to 220C/200C fan/gas 7. Stir the butter and the remaining ingredients, including the rest of the toasted polenta and 1/2 tsp salt, into the buttermilk and polenta mixture. (Don't wipe out the frying pan - the slick of butter will ensure the bread doesn't stick.)
• Put the pan back on the heat and turn up the temperature. Pour the mixture into the pan - it should sizzle as it hits it, like a Yorkshire pudding. Put the whole pan in the oven and bake for 15-20 mins until golden brown and firm in the middle. Leave to cool a little, then serve cut into wedges.