gluten-free dairy-free honey cornbread
A crumbly square of hot cornbread is great comfort food. I’ve been making it since I first learned how from the original Moosewood Cookbook– so long that my substitutions have substitutions (doesn’t that make me sound old!). I still use honey, though with all the troubles honeybees have now, honey has gone from a common recipe ingredient to an expensive, occasional one. It helps this cornbread brown nicely and I like the flavor. I use local unprocessed honey– this recipe can stand a honey with character.
I used to make this with 1% dairy milk, now I use unsweetened soy milk. Use your choice of milk. I now use extra-virgin olive oil instead of butter.
I’ve made this with whole wheat pastry flour, with Pamela’s Gluten-Free Baking & Pancake Mix, and with my own gluten-free baking mix. They all work. This version, using brown rice flour, is both gluten-free and whole grain.
My co-op, PCC, carries De La Estancia Polenta which is quite a different beast than the others. It’s a bright, obviously more vivid yellow, and makes cornbread with better texture and taste. It’s from a longer-growing variety of corn which has lower starch and higher protein. I have met the producer at a food fair but have no business dealings with the company.
This recipe yields a full 9 x 13″ pan of cornbread. To use a smaller square pan, cut the recipe in half.
- Wet ingredients:
- 2 eggs
- 2 c. unsweetened soy milk
- juice of one large lemon, 3-4 Tbsp.
- 6 Tbs. extra-virgin olive oil
- ½ c. natural honey
- Dry ingredients:
- 1½ cups brown rice flour
- 1½ cups La Estancia polenta
- 1 Tbsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- Preheat oven to 425.
- Get out a large bowl for the wet ingredients.
- Crack eggs into bowl, beat with a whisk.
- Add soy milk, lemon juice, and oil.
- Heat honey in microwave until warm, but not hot.
- Stir honey into other wet ingredients.
- In another bowl combine dry ingredients.
- Grease a 9 x 13 pan with olive oil.
- Combine wet and dry ingredients.
- Pour into pan.
- Bake for 20 minutes or until knife comes out clean from the cornbread.
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This looks great Mary! I’m starting to really look into gluten-free recipes. I don’t have gluten sensitivities that I’m aware of, but it just sounds like a good idea to cut back based on everything I read about inflammation.
The Wimpy Vegetarian recently posted..Thyme For Honey Cornbread
It’s good to be versatile, I have celiac relative so I’ve needed to know how to cook that way for quite a while.