Gluten Free Cornbread

Cornbread, cornbread, greasy, greasy, making this cornbread is easy, easy! A recipe for fluffy wheat gluten free cornbread with a crispy crust!

1 cup Martha White Hot Rise Cornmeal
½ cup brown rice flour
2 tbsp yellow cornmeal
3 tsp baking powder
1 egg
Buttermilk to mix
Sweet milk to make soupy

Preheat oven to 425 degrees. Spray skillet with Pam, pour in 1/8 cup vegetable oil, and insert into preheating oven.

Combine cornmeal, flour, and baking powder. Add partial beaten egg or vegenaise, and stir to mix. It will be dry. Add just enough buttermilk to mix. It will be thick. Let sit while skillet is heating.

Just before removing the hot skillet from the oven, pour in sweet milk to make the batter kind of soupy. It will have started rising from the baking powder. Sit aside.

Remove hot skillet from the oven, and sprinkle the entire bottom of the skillet with yellow cornmeal.

Pour in batter. The grease and cornmeal will bubble up around the sides and onto the top. This gives it a wonderful crust. Bake at 425 degrees until golden brown.

This is the ultimate cornbread recipe! The hubs says, “it’s better than cake.” I get all kinds of raves over my bread.

Recipe substitutions:

For Dairy Free:  substitute with Rice milk, or your choice of milk substitute.  Adding a 1/2 packet of Ranch dressing mix will give it a good flavor since the tartness of buttermilk is missing.

For Egg Free:  substitute with Egg replacer, or veganaise.

Some glutenologists think corn gluten is just as problematic as wheat gluten.  I guess it depends on how corn gluten affects you as to whether you should eat this or not.  Please discuss with your doctor.