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Gluten-Free Cornbread

by Lauren | Celiac Teen on January 9, 2011

Cornbread.  It’s one of those things wrapped heavily in memories for me.  It’s the epitome of christmas morning.  I swear that heaven is baked into that bread.  Cut while still warm, the steam creates a halo above each slice.  Top it with a pat of butter and some real maple syrup, it transports me.  It becomes christmas morning again, when we would gather around the table as promptly as possible, anticipating that first bite.  We would have our first piece, then fight for the rest.  Eating it slowly enough to savour but quick enough to ensure another piece.  I waited for that meal all year.  With eggs, bacon, sausages and fruit also on the table, the cornbread would always be the first to disappear.  First, my grandma would make it.  Then, as I got older, mom or dad would.  Then, I got to make it.  Now, I make it gluten-free.

Looking back, I don’t remember having it much more than on Christmas morning. I don’t know why that was the case. I think it’s perfect for any time of year. A beautiful accompaniment to chili, a delightful quickbread for just about any meal. We’re going to be having it more. Christmas morning? Yes. But it’s also wonderful for a lazy day. Saturday morning, Sunday afternoon. It’s too good to leave it for just once a year.

This recipe? It’s adapted from the one we always made in my wheat-eating days, from the back of the cornmeal’s bag. It’s the recipe that screams home and family to me. Not to mention, it has a lovely crumb, with that wonderful quality that cornmeal always brings. Yum!

At this point, we’re all hovering. That smell cornmeal lends to baked goods gently filling the whole house and calling us like sirens to the bread.

Letting it cool just enough is a tricky thing. I like it warm enough to melt the butter, but cool enough for the flavours to develop (and for the second piece still to be warm).

Stealing bites is a necessary part of photographing food. Not that you had any doubts.

Some butter, maple syrup and I’m all ready for a wonderful brunch. Though, pop a wedge alongside some chili and I surely won’t complain either!

I hope all of you are having a wonderful weekend. In case you missed it, I’m hosting Go Ahead Honey, It’s Gluten-Free this month, and I would love for you to participate (there are so many wonderful food holidays this month – Tomorrow is Bittersweet Chocolate Day, in fact)!

xoxo
Lauren

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{ 23 comments… read them below or add one }

Katelyn @ Chef Katelyn January 9, 2011 at 7:53 am

I absolutely adore cornbread. It’s my favorite of all breads, and now that I’m gluten-free, this recipe looks delicious! :)

p.s. Your blog is adorable!

Nisrine | Dinners & DReams January 9, 2011 at 8:39 am

Your cornbread looks moist and dense, just the way I like cornbread. Beautifully written post, Lauren. I like “heaven is baked into that bread”. It’s a pretty description of a classic that makes me want it now for breakfast.

Lori @ RecipeGirl January 9, 2011 at 9:42 am

This looks absolutely delicious! Over Christmas, we used the Bob’s Red Mill mix and were pretty happy with that. Nice to have a homemade version available too.

SnoWhite @ Finding Joy in My Kitchen January 9, 2011 at 10:50 am

Oh, that looks divine — especially paired with a delicious soup. Thanks, Lauren.

Kaitlin January 9, 2011 at 11:33 am

Lovely photos! This looks amazing!

Tracey Mardon January 9, 2011 at 1:15 pm

We’ll have it tonight with Turkey Chili, Thanks Lauren!

Heather January 9, 2011 at 1:38 pm

Lauren, that first picture is moving! What artistry. It made my mouth water and brought back all sorts of memories (which all involve chili!) I love cornbread, and I look forward to making yours.

Abisaac Saraga January 9, 2011 at 4:09 pm

This looks great! We have been looking for a corn bread recipe. We bought a mix, but haven’t tried it yet. Amanda used to love the Montana’s corn bread.

Cheers,

–Abisaac

Anita E. January 9, 2011 at 8:55 pm

My husband can’t do gluten and I’m allergic to dairy and eggs, so for Thanksgiving I came up with a vegan version of my cornbread dressing. I used olive oil instead of butter and use an egg substitute made from boiled, ground flax and water. I was really good and had the added benefit of the flax. A vegan guest loved it so much, she had seconds.

Simone January 9, 2011 at 11:27 pm

O that cornbread just looks mouth watering and that first photo is brilliant !!

Cathy/ShowFoodChef January 10, 2011 at 9:38 am

Oh, Lauren, that photo just makes me want a bite and to sit in the sunshine eating what looks like the perfect piece of cornbread. Your recipe looks so do-able and I will be trying this for the weekend morning. Gorgeous!

Valérie January 10, 2011 at 9:51 am

Mmmm, cornbread… I discovered it only last year, but it really is delicious! Your gluten-free version looks wonderful!

Katelyn @ Chef Katelyn January 11, 2011 at 8:17 pm

Hey girl! I gave you the Stylish Blogger award on my blog! Check it out: http://chefkatelyn.wordpress.com/2011/01/11/the-stylish-last-supper/

Jess January 14, 2011 at 8:12 pm

I’ve always been hesitant to come to gluten-free sites, I’ve always been skeptical about how good gluten-free things could really be. But after seeing all your pictures and the recipes, they actually look really good!
Thanks for sharing the gluten-free world with me!
Jess : )

What Happens After Five January 19, 2011 at 7:58 am

This looks so yummy! One of my cousins has to eat gluten free – I’m sure he’d appreciate this recipe at Thanksgiving!

Alyson January 20, 2011 at 4:54 pm

I made this cornbread this past weekend and it was the best I’ve had since going GF 2 years ago. Yum!
Great blog you have here, I’ll be sure to tell others to visit!
Thanks for the recipe!

sara May 16, 2011 at 6:51 pm

oh that smell, so wonderfully sweet and savory. I’ve learned to love a small slice in the morning with coffee, some blackberries and honey on top. I will be making cornbread this week. Gorgeous pictures, lauren!

Jennifer Herring July 1, 2011 at 9:03 pm

Thanks for the recipe! This is my favorite cornbread to date. Wonderful!

Bipin December 29, 2012 at 10:51 pm

Hi Lauren,
Can Soya Milk be used instead of Dairy Milk in making Basic Corn Bread?
Love

Lauren | Celiac Teen January 6, 2013 at 9:52 am

Bipin, Yes, that should be fine!

Teva November 3, 2013 at 8:56 pm

This looks so amazing—I will have to try it! I have a favorite gluten free cornbread recipe but this might just steal it’s place…

Nea April 14, 2014 at 2:35 pm

Great recipe! I’m lactose intolerant so I used almond milk and it still turned out amazing. Who knew gluten free could taste so great.

Heidi June 29, 2014 at 12:42 pm

Made this yesterday with a few minor adjustments and it turned out great. I even served it to some people that weren’t gluten free and they said they were surprised when I told them that it was gf because it was so moist and delicious! Great recipe! Will keep this in my recipe book! Thanks!

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