Do you like corn bread? I love cornbread! As I began to write this post, I googled to see if cornbread was 1 or 2 words. I found a lot of different answers, though I think I like this one the best. It seems that it can be spelled corn bread or cornbread. So, there you have it. If anyone knows any different, please let me know!
Cornbread goes with so many meals – chili or other Mexican dishes, a southern style breakfast, BBQ ribs, hot soups and more. I have even experimented with several different variations, including pumpkin cornbread! When I first went gluten-free, I was using Gluten-Free Pantry’s Yankee Cornbread mix. It is simple to prepare and easy to find in stores. The end result tastes great, too! There are other mixes on the market that are equally as good – Pamela’s Cornbread mix and Bob’s Red Mill Cornbread mix just to name a couple.
Another option is to make your own cornbread from scratch using cornmeal and any recipe that you may have used previously or that you can find. I have used the one on the side of the Quaker cornmeal box numerous times with good results. I typically use any gluten-free flour mix that I have on hand for the flour. If using the Quaker cornmeal makes you nervous, there are companies that make gluten-free cornmeal, such as Bob’s Red Mill.
I often make cornbread into muffins so that I can easily freeze them & then grab them when I need to without defrosting the whole batch. Sometimes the kids will eat them for breakfast with a little butter & jelly. Another idea is to use cornbread crumbs for breading chicken or a casserole topping. I always make cornbread stuffing (or dressing if you are from the south) for the holidays.
Here is the simple recipe to make cornbread from scratch:
**From the back of the Quaker Yellow Corn Meal Box
***Double this for the stuffing
1 ¼ cups Pamela’s Baking Mix
¾ cup cornmeal (Used Bob’s Red Mill Stone Ground Cornmeal)
¼ cup sugar (1/8 cup for stuffing cornbread)
2 tsp baking powder
½ tsp salt (I omitted this b/c there is salt in Pamela’s baking mix)
1 cup buttermilk (the box says to use skim, I like buttermilk in my cornbread)
¼ cup vegetable oil (I use canola)
2 egg whites or 1 egg beaten (I used the beaten egg.
Heat oven to 400. Pam 8 or 9 inch baking pan. Combine dry ingredients. Stir in milk, oil and egg, mixing just until dry ingredients are moistened. Pour into pan. Bake 20 to 25 minutes or until golden brown and toothpick comes out clean.