I’ve always loved cornbread. Actually, my love of cornbread began with corn toasties, round flat cornbread that you could put in a toaster and eat slathered in butter. (I think my memory deceives me as we only used margarine during my childhood, but the memories are good no matter what.)
Cornbread can be dry, moist, light, dense, mainly cornmeal, or mixed with flour. It’s true that I’ve never met a cornbread I didn’t like. When I first found out I needed to eat gluten-free, one of the first things I baked was a cornbread, substituting millet for wheat flour and making some other adjustments.
This cornbread is flat and airy inside, and it develops a lovely brown crust, just like corn toasties. It is perfect with a bowl of chili or to accompany soup. If you’re like me, it will also be enjoyed for breakfast, with butter (yes, the real thing in my household) along with apple butter or orange marmalade. This bread freezes well and can be easily warmed in your toaster oven five minutes or so before eating.
1 cup white or yellow cornmeal
1/3 cup millet flour
2 tablespoons cornstarch
1 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon xanthan gum
1/2 teaspoon salt
1 and 1/2 teaspoons white sugar
1/2 cup plain yogurt
1/4 cup sour cream
1 and 1/2 cups almond milk (or milk)
1/4 cup canola oil
Preheat oven to 450 degrees. Grease a 9” x 13” pan.
Whisk dry ingredients. Add wet ingredients, mixing with whisk or fork just until moistened.
Bake in a greased 9” x 13” greased pan, about 20 minutes, or until golden brown (convection oven: about 14 minutes). Yield: 8-12 portions. Freezes well. (Do not thaw; just heat at 325 to 350 degrees for several minute.)
The texture of this cornbread is unlike the typical more dense variety. Bake a pan for yourself and enjoy the taste of something new. Or maybe it will remind you of the toaster corn muffins of your youth.