Gluten Free Cornbread (No Flour)

Ingredient Notes

• Cornmeal This recipe uses a medium grind cornmeal, which gives the cornbread great texture. However, even between cornmeal brands, a medium grind can vary. I use Bob's Red Mill Medium Grind. If gluten is a problem for you, be sure to check the label. Cornmeal is naturally gluten free. However, it may be processed in a facility that also processes wheat products, causing cross contamination.
• Plain Yogurt Although buttermilk is the traditional dairy ingredient in most cornbread recipes, yogurt supplies the necessary tang perfectly.
• Eggs Use large eggs.
• Butter You can substitute vegetable oil, olive oil, or even bacon grease for the butter. I do love the flavour that melted butter imparts.
• Honey Just a little honey enhances the corn's sweetness without making the cornbread overly sweet.
• Baking Powder, Baking Soda, and Salt Baking powder and baking soda are the leavening agents for this cornbread recipe. If needed, look for gluten free baking powder.
• Xantan Gum Xanthan gum is a plant based food additive that acts as a thickening and binding agent, essentially replacing the gluten in gluten free baking. Without xanthan gum, gluten free baked goods can tend to fall apart.

How To Make It

It takes hardly any time at all to whip up a batch of flourless cornbread:

1. In a bowel, whisk together the cornmeal, baking powder, baking powder, salt, and xanthan gum.
2. In another bowl combine yogurt, eggs, melted butter and honey.
3. Add the yogurt mixture to the dry ingredients and stir until combined.
4. Spread the batter in a heated and greased cast iron skillet.

Recipe Tips

• A cast iron skillet is the best pan for making cornbread. It's also a must have for any kitchen. If you don't already have a cast iron pan, I highly recommend getting one because it will quickly become your favourite pan, for so much more than just a skillet cornbread recipe. Cast iron pans are inexpensive, and, properly cared for, can last for generations. This is the one that I use to make this cornbread recipe: Lodge 8 inch Cast Iron Skillet. You can also use an eight inch square or round baking pan if you don't have a skillet.
• Preheat your skillet This step will keep the cornbread from sticking to the pan, and also gives it a lovely crisp edge. To do this, put the skillet in the oven while the oven is preheating. Don't grease the pan first or the oil may smoke and burn.
• Allow the cornbread to cool on a rack for at least ten minutes before slicing. While it is cooling, I recommend putting an oven mitt or pot holder over the handle of your skillet so that you don't forget that it's hot. (Speaking from experience!)

Variations

This gluten free cornbread is a basic recipe. You can customize it though! Some ideas:

• Spice it Up Stir in sliced jalapenos or other chili peppers into the batter.
• Make it Sweet Increase the amount of honey and sprinkle the top with sugar before baking.
• Make it Cheesy Stir in a half cup of grated sharp cheddar cheese before baking.
• Add Meat Stir in diced ham, or crumbled cooked sausage or bacon.
• More Corn Add a half cup of fresh or thawed frozen corn kernels before baking.
• Mix it Up Try any of the above in a combinations, or dream up your own.
• Make Muffins You can make cornbread muffins. Just follow all of the recipe instructions except divide the batter between 12 muffin tin cups.

Serving Suggestions

Serve gluten free cornbread with chili, of course. This chili is a favourite: Tequila Chicken Chili. Corn bread is perfect served with ribs, like these Country Style Ribs and some coleslaw (try Fennel Cabbage Slaw ) It's also a perfect compliment to a salad, especially a southwestern style salad like this Grilled Corn & Black Bean Salad or Southwestern Quinoa Salad . You can even use it to make Gluten Free Cornbread Stuffing!