Gluten-Free Double-Corn Cornbread

  • Level: Easy
  • Total: 1 hr
  • Prep: 5 min
  • Inactive: 10 min
  • Cook: 45 min
  • Yield: 1 loaf
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Ingredients

Gluten-free Flour Blend: 

3 cups (435 grams) white rice flour

1 1/2 cups (187 grams) tapioca flour

3/4 cup (123 grams) potato starch

1 tablespoon (8 grams) xanthan gum

1 1/2 teaspoons (5 grams) salt

Cornbread:

Butter or gluten-free cooking spray, for greasing

1 cup cornmeal, preferably medium grind

1/4 cup sugar

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon salt

2 large eggs, at room temperature, lightly beaten

1 cup milk

1/4 cup canola oil

1 tablespoon apple cider vinegar

1 cup fresh or frozen corn kernels, thawed if frozen

Directions

  1. For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt. 
  2. For the cornbread: Preheat the oven to 350 degrees F and grease or spray an 8- by 4-inch loaf pan with cooking spray. In a large bowl, combine the cornmeal, sugar, baking powder, baking soda, salt and 1 cup of the gluten-free flour blend. In a small bowl, whisk together the eggs, milk, oil and vinegar. Stir the liquid ingredients into the dry ingredients until just moistened; stir in the corn kernels. 
  3. Pour into the prepared loaf pan and bake until golden and a toothpick inserted near the center comes out clean, 40 to 45 minutes. Cool on a wire rack and serve.
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