Gluten-free cornbread

There are some imperatively crucial matters of fact that I must proclaim to all the land right now.  1.)  Cornbread is almost better than cake, and 2.) Oven mitts for the removal of oven-stuff should become law.   Both of my paws look like a construction worker’s may look after a day of hammering nails with a blindfold over his eyes…except mine are just oven burns.  These burns have become commonplace around here, but sadly, that doesn’t make them hurt any less.  Let’s just say, if I didn’t already have man-hands, I certainly wouldn’t be booking any hand-modeling-gigs anytime soon.

But about the cornbread…that’s almost as good as cake.  Which, believe you me, is saying a lot.
Serve it with maple syrup, with honey or my personal favorite… crumbled in a bowl of milk.  Anyone else had it that way?  It’s the way my grandmother made it and we call it ‘coush coush‘.  Yeah.  Freakin’ ‘delicious delicious’.
  • gluten-free cornbread

    gluten-free, dairy-free

    • 1 1/4 cups almond milk
    • 3/4 cup finely ground cornmeal
    • 1/4 cup white rice flour
    • 1/3 cup sorghum flour
    • 1/4 cup tapioca starch
    • 1 tablespoon xanthan gum
    • 1 tablespoon baking powder
    • 1/3 cup sugar
    • 1/2 tsp salt
    • 1/4 cup Earth Balance buttery stick, melted & cooled
    • 1 egg
    1. Preheat oven to 400 degrees F and grease a 9″ round cake pan; Set aside.
    2. Whisk together cornmeal and almond milk. In a separate bowl, whisk together flours, xanthan gum, sugar, baking powder and salt until thoroughly mixed.
    3. Add egg and cooled Earth Balance to cornmeal mixture. Mix wet ingredients with dry and stir until just combined.
    4. Pour into prepared pan and bake for 25 minutes or until golden and a knife inserted into the center comes out clean.