I enjoy this basic cornbread for breakfast, warmed in the toaster oven, topped with butter and orange marmalade. (Don’t sneer until you try it!) You’ll love it as a hearty accompaniment to any soup. And it works well as the basis for turkey dressing at Thanksgiving.
Fortunately, when starting with cornmeal, you don’t have to do anything special, such as add arrowroot starch or xanthan gum. Of course, a gluten-free cornbread can be made without any other flour, but that tends to make it heavy. Most commercial cornbreads have a mixture of cornmeal and wheat flour. For savory baking, I prefer millet flour to my other favorite, sorghum flour, which I prefer for any sweet baked goods. This bread has arrowroot starch and xanthan gum to accommodate the millet flour.
1 and 1/4 cups yellow cornmeal
1/2 cup millet flour
1/4 cup arrowroot starch
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1/3 cup sugar
1 tablespoon baking powder
1/4 cup (1/2 stick) cold unsalted butter
1/2 cup cream + 5/8 cup cold water (or 1 and 1/8 cups milk)
2 eggs, beaten
Preheat oven to 350 degrees. Grease two 9” round cake pans.
Whisk together cornmeal, millet flour, arrowroot starch, xanthan gum, salt, sugar, and baking powder. Using a pastry blender, mix in cold butter until it is the size of small peas. Add cream, water, and beaten eggs, stirring with a fork just until moistened.
Bake at 350 degrees for about 30 minutes or until top begins to brown and a toothpick comes out clean (convection oven: 325 degrees for about 25 minutes). Serve warm. Can be reheated in toaster oven. Freezes well. Yield: 8-12 servings.
This week, my extended family raved over this cornbread, stating that it tasted identical to the version with wheat flour that they have loved for years. I don’t think I can taste anything different either. Perhaps this bread is a bit more moist and just a tad more crumbly. But neither of these will stop you from falling in love with this versatile and easy-to-make gluten-free cornbread.