Cooking and Serving: 35 minutes | 8 slices cornbread
Ingredients
1/3 cup if you’d like to experiment. | ¾ cup (105 g) frozen (or fresh) whole kernel corn | 1 ⅓ cups (187 g) all purpose gluten free flour blend
Description
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Servings: 8 slices cornbread
Ingredients
1/3 cup if you’d like to experiment.
¾ cup (105 g) frozen (or fresh) whole kernel corn
1 ⅓ cups (187 g) all purpose gluten free flour blend
½ teaspoon xanthan gum, (omit if your blend already contains it)
1 ¼ cups (165 g) gluten free coarsely ground yellow cornmeal
½ cup (100 g) granulated sugar
4 teaspoons baking powder
½ teaspoon kosher salt
¾ cup (135 g) fresh blueberries
¾ cup (6 fluid ounces) nondairy milk, at room temperature
¼ cup (56 g) neutral oil, (like grapeseed, canola or vegetable)
2 (100 g (weighed out of shell)) eggs, at room temperature, beaten
Instructions
Preheat your oven to 350°F.
Grease a 10-inch cast iron skillet or a 9-inch round cake pan and set it.
temperature or in the microwave until just unfrozen. Set the corn aside.
In a large bowl, place the flour, xanthan gum, cornmeal, sugar, baking powder.
Create a well in the center of the dry ingredients and add the milk, oil and.
eggs, and mix until just combined. The mixture will be thick but soft.
Pour the mixture into the prepared pan and smooth the top with a moistened.
Place in the center of the preheated oven and bake for 20 to 22 minutes, or.
just until a toothpick inserted in the center comes out clean.
It will bake more quickly in a cast iron pan than in a cake pan, unless the.
briefly before slicing and serving warm.