Let's Talk Corn Bread...
I like to keep it SIMPLE around here, so you should know this highly addicting corn bread is super forgiving and only 9 ingredients...yay!! It's a perfect fall baking project that pairs well with chili & soup, thanksgiving food, or on its own.
Oh yeah, and it can easily be made DF & Gluten Free if you desire :)
If you're into taking your recipes to the next level, try adding some mix-ins. You can add one, two, or all of them...go crazy! A fan favorite around here is adding 1-2 diced jalapeños + 1/2 cup cheddar cheese. Another great choice is 1 tsp cinnamon + 1/2 cup dark chocolate chips. Leave a comment below what you mixed in...I must know!!
Fresh or frozen corn
Diced jalapeños
Shredded cheddar cheese
Chopped bacon pieces
Chocolate chips
Cinnamon + sugar
Rosemary + sage + thyme
Okay, I think it's time to get baking...
CORN BREAD
(GF) GLUTEN & (DF) DAIRY FREE
yield: 8 - 12 slices | ready in an hour
I N G R E D I E N T S
1 cup GF Cornmeal
1 cup GF Flour** (Cup4cup Wholesome or Oat flour)
2 tsp baking powder
1 tsp salt
1 cup milk, unsweetened almond (sub: oat, nut, or regular milk)
1 tbsp apple cider vinegar
2 eggs
1/4 cup honey (sub: agave)
1/4 cup melted butter (DF or regular) + more to coat pan
M E T H O D
Preheat oven to 375 F. Line a 10" cast iron dish or 9" square baking dish with a thick layer of butter (Regular or DF butter should work).
In a large bowl, whisk together cornmeal, flour, baking powder, & salt.
Once combined, add in milk, vinegar, eggs, agave and butter. Whisk everything together until a cohesive batter form. It will feel slightly spongey.
Pour batter into your prepared baking dish. Bake for 25-30 minutes, until the edges are golden & a toothpick comes out clean when inserted into the center.
Serve warm or cool — however you like it! I suggest with butter & honey...yum!
R E C I P E N O T E S
Keeps well at room temp or fridge for about 1 week, in the freezer for up to 3 months.
You can use alternative baking dishes then mentioned in the recipe method, but note the baking time will vary.
Leftovers? Unlikely, but if you do, tear or slice into 1" pieces & dry out on a cookie sheet to use for corn bread stuffing.
