PERFECT GLUTEN-FREE CORN BREAD
This recipe was adapted from one of my favorite cookbook authors, the late Sheila Lukins. I converted her recipe to gluten-free. It is creamy on the inside, but with a crispy crust, and an intense corn flavor.
Provided by jbellesma
Categories Quick Breads
Time 1h5m
Yield 16 squares, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F Grease an 8-inch square pan.
- Combine the cornmeal, millet flour, potato starch, cornstarch, sugar, baking powder, salt, xanthan gum in a mixing bowl. Stir well.
- In another bowl, combine the milk, yogurt, melted butter, oil and eggs. Add this to the cornmeal mixture and stir until just combined. Then stir in the creamed corn.
- Scrape the batter into the prepared pan, and bake in the center of the oven until the top is golden brown and a toothpick inserted in the center comes out clean, 45 minutes.
- Cool in the pan on a rack for 15-20 minutes. Then remove the cornbread from the pan and let it cool completely on a wire rack. Cut into squares and serve.
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