GLUTEN-FREE CORNBREAD
This is fluffy cornbread, full of corn taste with a tiny bite because of the cornmeal. And gluten-free? With these flours, it's indistinguishable from a gluten-based cornbread. It's just good.
Provided by Shauna Ahern
Categories side-dish
Time 30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Prepare to cook. Preheat the oven to 425 degrees F. Grease a 9-by-9-by-2-inch pan.
- Mix the dry ingredients. Sift the flour into a large bowl. Add the sugar, baking powder, psyllium husk and salt and stir.
- Cut in the shortening. Cut the shortening into the flour mixture the way you would when making pie dough. You should end up with walnut-size pieces in a sandy flour.
- Add the wet ingredients. Combine the eggs and milk in a small bowl. Make a well in the center of the flour mixture and pour in the liquid. Stir with a rubber spatula until everything is combined.
- Finish the batter. Stir in the cornmeal, whisking fast, until it is just combined. Do not overstir.
- Bake the cornbread. Pour the batter into the prepared pan. Bake until the sides of the cornbread are slightly shrinking from the pan and a toothpick comes out clean, 20 to 25 minutes.
- Pour all the flours into a large container. (Restaurant supply stores sell large plastic containers that fit this purpose well. You could also use a large glass jar.) Shake and shake and shake harder until all the flours have become one color.
Nutrition Facts : Calories 226 calorie, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 50 milligrams, Sodium 322 milligrams, Carbohydrate 19 grams, Fiber 2 grams, Protein 5 grams, Sugar 8 grams
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