Gluten-Free Double-Corn Cornbread
- Level: Easy
- Yield: 1 loaf
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 327
- Total Fat
- 7
- Saturated Fat
- 2
- Carbohydrates
- 61
- Dietary Fiber
- 2
- Sugar
- 5
- Protein
- 4
- Cholesterol
- 32
- Sodium
- 258
- Total: 1 hr
- Prep: 5 min
- Inactive: 10 min
- Cook: 45 min
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
- For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
- 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.
- 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.