Gluten free cornbread has the most amazing texture, plus an added sweet and spicy kick, with the additions of cowboy candy and cheddar cheese. If you have not tried cowboy candy, it is this amazing sweet and pickled jalapeño in a jar, but this recipe is equally as good with fresh jalapeños.
Cornmeal that is freshly ground is the absolute best for flavour, but I also realize most people do not have a flour mill. If you do have a mill, this is what I did with the dried corn. I used My Komo mill to firstly grind the corn, on a course setting. Then I ground the corn a second time, at a medium to fine setting. It wasn’t a fine soft flour, but it still had a little texture to it. Alternatively, you can easily buy this medium ground cornmeal to use in the recipe.
This cornbread is exceptionally quick to throw together and to pop in the oven, so there is no excuse not to make it. Plus, there is only one bowl needed to mix all the ingredients so the clean up is easy as well. It’s so good to eat warm, but at the same time the flavour of the jalapeños develops so much overnight, that the bread tastes incredible the next day.
STEPS TO MAKE THIS GLUTEN FREE CORNBREAD
1. Gather the Ingredients
In this recipe you will need a kitchen scale, which is quicker to use and more accurate. Here’s the link to the scale that I use. There are many others available that are just as good and for a cheaper price.
I have used my own gluten free flour blend in this recipe. You will need: tapioca starch, oat flour, sorghum flour, and cornmeal. I did grind my own corn, but this recipe is easily made with a store bought medium ground cornmeal. If you use another brand, make sure to check the ingredients for any gluten, or even cross contamination. If in any doubt about gluten in the product, give the company a call to check and see.
2. Mix the Batter
In a medium bowl, combine the cornmeal, milk, butter, mayo, eggs, psyllium husk and flax seed meal. Whisk them all together and leave them to soak for 10 minutes. The soaking is important because this will help create a soft and moist bread. I also prefer this recipe baked in a loaf pan, compared to a cast iron frying pan, because it does not dry out as much.
3. Bake and Enjoy This Gluten Free Cornbread
Bake the cornbread in a loaf pan with tall sides and one that is not too long, to achieve a much better rise in the oven. Enjoy with a slab of butter while it is warm or even cold the next day. Either way it is so so good!
Gluten Free Cornbread
- 1 deep bread pan 8x4x5 inches
- 40 g tapioca starch
- 20 g oat flour
- 100 g sorghum flour
- 125 g yellow cornmeal medium ground
- 120 g warm milk
- 15 g melted butter
- 15 g mayonnaise
- 3 large eggs
- 3 g flax seed finely ground
- 3 g whole psyllium husk
- 2 tsp baking powder
- 100 g granulated sugar
- 50 g cheddar cheese, grated
- 45 g Fresh Jalapeños, or cowboy candy, diced
- ½ tsp salt
- Preheat the oven to 375 ℉ (190℃)
- Line a small , deep loaf pan with parchment paper
- In a medium bowl, combine the cornmeal, milk, butter, mayo, eggs, psyllium husk and flax seed meal. Whisk them all together and leave them to soak for 10 minutes.
- Add the dry ingredients to the mixing bowl and combine them well.
- Pour the batter into the pan and bake for 25-30 minutes, or until an inserted toothpick into the centre comes out clean.
- Let the bread cool for about 10 minutes before slicing. .
- Enjoy warm from the oven, or eat cold the next day with lots of butter.
- Store the left overs, in a covered container, on the counter for upto 3 days.