KEY TOOLS/EQUIPMENT:
- Oven – preheat at 375°F
- 9 x 9 square pan – lightly greased
- Digital kitchen scale
- Stand mixer with dough hook
- Large glass bowl
GLUTEN FREE CORNBREAD:
- Servings: 3
- Preparation Time: 30M
- Cooking Time: 30M
- Total Time: 1HR
- Difficulty: Easy
INGREDIENTS: (All measurements are by weight except TBS and tsp.)
DOUGH:
- 9 oz fine cornmeal flour
- 8 ¼ oz gluten-free flour (gfJules or King Arthur)
- 5 oz buttermilk powder
- 6.2 oz cooked corn kernels, pureed
- 1 tsp salt
- 2 tsps baking powder
- 1 tsp xanthan gum
- 1 tsp baking soda
- 2 oz melted butter
- 2 oz vegetable oil
- 3 ¾ oz brown sugar
- 8 oz water
- 1 TBS vinegar, cider or white
- 3 large eggs
DIRECTIONS:
STEP 1:
Preheat oven to 375°F. Lightly grease a 9″ x 9″ square pan with vegetable oil.
STEP 2:
In a large bowl, whisk together the cornmeal, gluten-free multi-purpose flour, buttermilk powder, baking powder, salt, xanthan gum, and baking soda.
STEP 3:
In a stand mixer bowl, whisk together the pureed corn kernels, melted butter, oil, sugar, water, vinegar, and eggs.
STEP 4:
One cup at a time, stir into egg mixture the flour mixture. After each addition of 1 cup flour mixture, scrape the bottom and sides of the bowl and beat for 30 SECONDS on MEDIUM-HIGH speed.
STEP 5:
Once all the dry ingredients have been added, beat on MEDIUM speed for an additional 2 to 3 MINUTES.
STEP 6:
Spoon the batter into the prepared pan. Use your wet fingers to gently smooth the surface. Let the cornbread sit for 10 MINUTES.
STEP 7:
Bake the cornbread for 25 to 30 MINUTES or until golden brown.
STEP 8:
Remove the bread from the oven, cool for 5 minutes and serve warm.