Cornbread Time

Cornbread has been a part of my life for as long as I can remember.  Growing up Southern probably has something to do with that.  For me cornbread was always cooked in a cast iron skillet.  A little bacon grease was put into the pan, the pan placed in the oven to preheat while the cornbread batter was mixed, the melted grease poured into the batter…..sizzle, sizzle, sizzle.

A friend recently was on a search for a cornbread recipe using corn flour.  Seems that corn meal, one of the main ingredients in cornbread, isn’t available world wide.  Stop to consider for a moment ingredients.  What goes into cornbread?  Cornmeal, flour (usually), baking powder, eggs and milk.  Some type of sweetener possibly but southern cornbread isn’t usually sweet.  If sugar is added maybe a touch or so.  After living out west I learned to make cornbread with all sorts of wonderful ingredients.  There is green chili, cheese, jalapeño, cream corn, etc.  I even learned about the joys of blue corn meal.

Well as a true Southern I had never making cornbread with corn flour but I was game.  I did an on-line search and thanks to Oprah, found a recipe.  For those of you who know me know, I don’t follow directions well.  I did some presto change-up and came up with a winning cornbread muffin recipe.  In has a nice crust which was important as well as a nice texture.  

Corn Flour Corn Muffins


1/2 cup butter, melted
1 c. gluten-free flour blend
1 c. corn flour
1/4 c. coarse grind yellow cornmeal
1 T. baking powder, gluten free
2 t. sea salt
1/3 c. brown sugar, packed
2 large eggs, beaten
1 c. milk (I used almond milk.)

Preheat oven to 350 degrees.  Grease and lightly flour a 12 tin muffin pan or spray with non-stick cooking spray.  Melt butter in small saucepan and allow to cool while mixing batter.

In a medium bowl combine  flour blend, corn flour, baking powder, sea salt and brown sugar until combined.  Add in beaten egg and milk.  Mix well and then add in melted butter.  Stir until thoroughly blended.  Scoop mixture evenly into the prepared muffin tin and bake for about 30 to 35 minutes.  For gluten free the internal temperature should be 210°.

Allow to cool for a few minutes and turn out onto a wire rack to cool.  Can be served fresh from the oven or frozen and reheated later.  

If baking gluten free make sure all ingredients are labeled as such.  Bob’s Red Mill sells a gluten free corn flour and Calumet Baking Powder is gluten free.

 

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3 Comments

  1. Great recipe!! I made a half batch because I didn’t have enough butter left for a whole one, and got six beautiful muffins. My gf mix was a mix of brown rice, millet, amaranth flour and cornstarch with 1/2 teaspoon xanthan gum for 6 muffins. Worked like a spell. I didn’t read the instructions well and didn’t let the melted butter cool, but evidently that didn’t do any harm. Thanks for sharing this easy yummy recipe!

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