Ingredients with Measurements:
- 1 cup gluten-free cornmeal
- 1 cup gluten-free all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 large eggs
- 1/4 cup unsalted butter, melted
Special Equipment Needed:
- 8-inch square baking pan
- Mixing bowl
- Whisk
- Measuring cups and spoons
Step-by-Step Instructions:
1. Preheat the oven to 400°F (200°C). Grease an 8-inch square baking pan with cooking spray or butter.
2. In a mixing bowl, whisk together the gluten-free cornmeal, gluten-free all-purpose flour, granulated sugar, baking powder, and salt.
3. In a separate bowl, whisk together the milk, eggs, and melted butter.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Pour the batter into the prepared baking pan and smooth the top with a spatula.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center of the cornbread comes out clean.
7. Remove from the oven and let cool for 5-10 minutes before slicing and serving.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Total time: 30-35 minutes
Temperature:
Preheat the oven to 400°F (200°C).
Serving size:
This recipe makes 9 servings.
Nutritional information:
Calories per serving: 182
Total Fat: 7g
Saturated Fat: 4g
Cholesterol: 56mg
Sodium: 239mg
Total Carbohydrates: 27g
Dietary Fiber: 1g
Total Sugars: 8g
Protein: 4g
Substitutions for ingredients:
- For a dairy-free version, use almond milk and vegan butter.
- For a vegan version, use almond milk, vegan butter, and a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
Variations:
- Add 1/2 cup of shredded cheddar cheese to the batter for a cheesy cornbread.
- Add 1/2 cup of chopped jalapeños for a spicy cornbread.
- Add 1/2 cup of canned corn kernels for a cornier cornbread.
Tips and Tricks:
- Make sure to use gluten-free cornmeal and gluten-free all-purpose flour to ensure the cornbread is truly gluten-free.
- Don't overmix the batter, or the cornbread will be tough.
- Serve warm with butter and honey.
Storage Instructions:
Store leftover cornbread in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
To reheat, wrap the cornbread in foil and place in a preheated 350°F (175°C) oven for 10-15 minutes, or until heated through.
Presentation Ideas and Garnishes:
- Serve the cornbread on a wooden cutting board or a rustic plate.
- Garnish with fresh herbs, such as parsley or chives.
- Drizzle with honey or maple syrup.
Pairings and Suggested Side Dishes:
- Serve with chili, soup, or stew.
- Serve alongside roasted vegetables or a salad.
Troubleshooting Advice:
- If the cornbread is too dry, try adding a tablespoon or two of milk to the batter.
- If the cornbread is too wet, try adding a tablespoon or two of gluten-free all-purpose flour to the batter.
Food Safety Advice:
- Make sure to use fresh ingredients and wash your hands and cooking surfaces before preparing the recipe.
- Store leftover cornbread in an airtight container at room temperature for up to 3 days.
Food History and Flavor Profiles:
- Cornbread is a traditional Southern dish that dates back to Native American cuisine.
- Cornbread has a slightly sweet and nutty flavor, with a crumbly texture.
Serving Suggestions:
- Serve warm with butter and honey.
- Serve alongside your favorite savory dish.
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