Who’s up for some golden, delicious corn bread? Let’s get our bake on!
Start with one cup of pure corn meal.
Then add one cup of brown rice flour (or white rice flour, or some other gluten-free blend if you prefer. But I dig the brown rice flour in this recipe, personally.)
2 Tablespoons of sugar,
1 Tablespoon of gluten-free baking powder,
1 teaspoon of salt, and 1/2 teaspoon of xanthan gum to round out our dry ingredients.
In a separate bowl, prepare your wet ingredients. Start with 1/3 cup of canola oil. Incidentally, I’m a complete sucker for photos of liquid in motion. It’s my inner physics nerd.
And this one’s even better! How cool is that? It’s one cup of almond milk, by the way.
And one egg. Beat everything together well, and then dump it into your bowl of dry ingredients.
Now stir like you mean it!
Eventually, you’ll be ready to scrape your dough into a greased 9″x9″ baking dish. Don’t cop out early, you want everything to be nice and blended. And hey, who doesn’t want shapely biceps, right?
As usual, the dough will be thick, and you’ll need to press it down into place with a very wet hand. When it’s nice and smooth, just pop it in a 350 degree oven for 30 minutes.
How easy was that! The texture on these is pretty decent, but I’ll tell you a secret: it is way, way better the second day. Save half of them in an airtight container on the countertop (not in the fridge) and see if you don’t think they’re better the next day too.
GFCF Corn Bread
1 cup corn meal
1 cup brown rice flour
2 TBS sugar
1 TBS baking powder
1 tsp salt
1/2 tsp xanthan gum
1/3 cup canola oil
1 cup almond milk