Recipe: The best cornbread ever, with gluten-free option! »
Homemade cornbread and chili, together? The best!
Not that long ago, when I was living in Chicago (and walking home, two miles from work, in the snow) I came across this cornbread recipe on the internet. You see, back then I was not rolling in dough (I could not afford a bus ride home), and I needed meals that would sustain me for days, while allowing me to spend the least amount of money possible. Chili it was! And what goes magnificently with chili? Cornbread! I have not only made a couple of changes to the original recipe, but added a gluten-free option as well. (Can we talk about how the recipe was created by an 11-year-old? Brava, Dana, brava!)
2 Tbsp. ground flax seeds
1/4 cup + 2TBS hot water
1 cup all purpose unbleached flour*
1 cup cornmeal
4 tsp. baking powder
1 tsp. salt
1/4 cup agave nectar
1 cup soy milk or water
1/4 cup vegetable oil
1/2 bag frozen corn + 1 small red and 1 small green bell pepper sauteed together (optional)
Preheat oven to 425 F.
The ground flax seeds and hot water act as “eggs” in this recipe. You will need very hot water for this, so you can boil it, but I just use water from my tap, as it’s hot enough. I put the ground flax and hot water in a mug, whisk them together with a fork for a couple beats, and let it sit while I get the rest of my stuff together. It should make a gelatinous substance.
Whisk all dry ingredients together. Add wet ingredients, including flax seed mixture. Mix until smooth, being careful not to overdo it. Basically, just whisk until your dry is incorporated into the wet. Fold in sauteed veggies.
Grease a baking pan. Find one that the batter will fill about halfway. It rises quite a bit, and you don’t want the outside to burn while the inside is still raw! Bake for about 20 to 25 minutes. The top should be ever so slightly golden brown.
You can make the gluten-free version SO EASILY! Instead of unbleached flour, I use 1/3 cup corn flour, 1/3 garfava flour, 1/3 cup rice flour, and 1 tsp. xantham gum! I add a little more salt, about 1 1/2 tsp., and 1/3 cup agave nectar. Also, I notice gluten-free baked goods have a shorter baking time, so check it out around the 15 minute mark.
I think it would be a wonderful idea to make gluten free stuffing with this cornbread (minus the sauteed veggies). Bake it, then let it cool over night. The next day, cut into cubes and bake until sides are crispy. Use it in place of croutons!
For a sweet cornbread (or muffins!) I take out the sauteed veggies and instead add nutmeg and cinnamon! I usually do this with the gluten-free version, making myself healthy breakfast muffins!