I have been on the search for the perfect not too sweet, not too dry, not too cakey, not too brick-like gluten-free cornbread for the past few months. I love a cornbread that's great crumbled in beans or chili or can handle a few yummy mix-in's, but that can also be eaten on it's own, slathered in butter and honey. It's been really difficult to find one cornbread that fits all of those requirements but after a whole bunch of attempts and mixing up quite a few recipes, I think I've finally come up with one I'm completely happy with.
I'm sure it has a few more ingredients than the one my Granny made, but for now this is my go-to cornbread. I love the addition of the millet flour - it doesn't take away from that corn flavor and adds a nice texture. I used buttermilk because I actually had a carton in the fridge, but you can sour milk using a bit of vinegar if you don't. I'm finding I actually prefer my cornbread in muffin form, but this could also be easily made in a skillet or baking dish. Just adjust the baking time accordingly. And as mini muffins, they've disappeared alongside both my chipotle chicken chili and creamy tomato soup.
You can also leave out the mix-ins if you'd prefer or mix it up however you like. I keep thinking that with a little bit of bacon or sausage, this would be a great savory breakfast muffin. And artichoke hearts - I think chopped artichoke hearts might just take it over the top in a really good way.
1 t. baking soda
1/2 t. salt
1/2 t. xanthan gum
1/2 c. millet flour
scant 1/4 c. sugar
1 c. gluten-free cornmeal
1 c. buttermilk
1 egg
1/4 c. sour cream
1/4 c. oil (I used coconut, but canola would work just fine too)
Optional:
1/2 c. shredded cheddar cheese (pepperjack would be yummy and parmesean worked pretty well)
1/2 c. frozen corn, defrosted
1/4. c. roasted red bell pepper, diced
Preheat oven to 350.
Combine dry ingredients.
Add buttermilk, egg, sour cream and oil and stir until combined.
Gently fold in cheese, corn and bell pepper.
Scoop into greased or paper lined muffin pans so that the batter is not quite level with the edge of the pan.
Bake at 350 for 17-19 minutes (or 10-12 minutes for mini muffins). Muffins are done when a toothpick comes out clean.
This recipe is linked to:
- Slightly Indulgent Tuesdays at Simply Sugar & Gluten-Free
- Tasty Tuesdays at Balancing Beauty and Bedlam
- Tempt My Tummy Tuesday at Blessed with Grace
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