GF cornbread recipe? - Mothering Forums

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#1 of 11 Old 08-14-2010, 11:30 PM - Thread Starter
 
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I tried a bag of GF cornbread mix from Pamela's and it was honestly the best cornbread I have ever tasted. I would love to find a similar recipe if anyone knows of one. This one uses a blend of rice flours and potato starch in place of flour.

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#2 of 11 Old 08-15-2010, 09:05 AM
 
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I would love a good corn bread recipe too. Do you have the list of ingredients? I am checking on www.bobsredmill.com right now...

On a side note, I tried kathys (mom on this site), gf, ef, df, buckwheat pancakes yesterday, and they were better than any gluten egg, dairy pancake I have had in a while.
Right now I have my usual GF, df, ef muffins baking in the oven. I am adding zuccinnis today as I have an excess of them. Oh so good.
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#3 of 11 Old 08-15-2010, 10:59 AM
 
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There actually is a mainstream cornbread mix at Walmart I've used. I can't remember the name but check out the cornbread aisle and read the ingredients. I'll have a look next time I'm at the store.
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#4 of 11 Old 08-16-2010, 02:34 AM - Thread Starter
 
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Quote:
Originally Posted by bluebirdmama1 View Post
I would love a good corn bread recipe too. Do you have the list of ingredients?
Organic Degermed Corn Meal, Brown Rice Flour, White Rice Flour, Tapioca Starch, Sweet Rice Flour, Potato Starch, Organic Degermed Corn Flour, Baking Powder, Sea Salt, Xanthan Gum

http://www.pamelasproducts.com/

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#5 of 11 Old 08-16-2010, 02:51 AM
 
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I just made GF cornbread the other day, and my DH who is not Gf said it was the best he ever had. I uses Mama's almond blend flour (rice flour, tapioca flour, potato starch, and almond meal flour) and corn meal, of course. I'll have to link a recipe tomorrow when I'm not on my phone. It was pretty basic, similar to regular cornbread but with GF flour.

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#6 of 11 Old 08-16-2010, 03:21 PM
 
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This is my ABSOLUTE favorite recipe- it tastes amazing. Not the healthiest in the world, but it's seriously better than any other cornbread I've ever had, GF or not. My mom made it up based on another recipe.

Creamed Cornbread (gluten-free!)

1 3/4 cup cornmeal
1 cup sugar (recipe I modified calls for only 1/3 - but we liked it sweeter)
1 TBS baking powder
1/2 tsp salt (leave out if you use salted butter, below)
1/2 cup milk
1/2 cup sour cream
1 large egg
2 TBS unsalted butter, melted (I used salted - then left out salt, above)
14 3/4 oz. can creamed corn (look for cornstarch, not food starch - Harris Teeter brand works)

Preheat oven to 425 and grease or spray an 8" square pan. Mix dry ingredients in one bowl and wet ingredients in another (adding creamed corn last). Fold wet ingredients into the dry and mix till blended. Pour into pan and bake for 30 minutes or until set and slightly golden brown on top. Cool a bit before cutting.

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#7 of 11 Old 08-16-2010, 03:32 PM
 
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I am glad to stumble on this thread as my family loves cornbread and yes with extra sweetness. Sometimes instead of adding extra sugar I just put a small bowl of honey on the table so they can butter and honey a piece and eat it with a fork like cake.

I used to have a problem with lil ds 5 pinching "tastes" off the bread all night long until he went to bed ..I ended up getting a Pampered Chef mini loaf pan and can control how much cornbread is sitting on the counter now.
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#8 of 11 Old 09-29-2010, 12:10 PM
 
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Quote:
Originally Posted by Drummer's Wife View Post
I just made GF cornbread the other day, and my DH who is not Gf said it was the best he ever had. I uses Mama's almond blend flour (rice flour, tapioca flour, potato starch, and almond meal flour) and corn meal, of course. I'll have to link a recipe tomorrow when I'm not on my phone. It was pretty basic, similar to regular cornbread but with GF flour.
Could you post this link?

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#9 of 11 Old 11-17-2010, 07:29 PM
 
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i use this recipe and love it.

 

2 cups cornmeal ( i use 1.75 cups of #400 and .25 cups #120 ground you can use all 400 though. the larger the number the finer the grind. if you use a more % of a larger grind you will need to up the amount of oil/soymilk you use)

1 cup quinoa flour

2 cups soy milk

1/3 cup canola oil

1/4 maple syrup

2 tsp apple cider vinegar

2 tsp baking soda

1 tsp salt

1-1.5 cups corn kernels frozen or fresh are best but canned will work too.

 

saute corn kernels til cooked. i like to let them get a little but golden around the edges.

combine apple cider vinegar and soy milk. mix. add oil and maple syrup.

combine dry ingredients and  mix.

add wet soy milk.acv/oil/maple syrup to dry mixture.

mix until smooth. ( i use a hand mixer but its not needed)

add corn kernels. mix

pour into a well greased 9x13 baking pan and cook at 350 for 35 min.

 

you could easily make this soy free using almond milk,rice milk or cow milk.


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#10 of 11 Old 11-21-2010, 02:35 PM
 
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Quote:
Originally Posted by 2xshy View Post

i use this recipe and love it.

 

2 cups cornmeal ( i use 1.75 cups of #400 and .25 cups #120 ground you can use all 400 though. the larger the number the finer the grind. if you use a more % of a larger grind you will need to up the amount of oil/soymilk you use)

1 cup quinoa flour

2 cups soy milk

1/3 cup canola oil

1/4 maple syrup

2 tsp apple cider vinegar

2 tsp baking soda

1 tsp salt

1-1.5 cups corn kernels frozen or fresh are best but canned will work too.

 

saute corn kernels til cooked. i like to let them get a little but golden around the edges.

combine apple cider vinegar and soy milk. mix. add oil and maple syrup.

combine dry ingredients and  mix.

add wet soy milk.acv/oil/maple syrup to dry mixture.

mix until smooth. ( i use a hand mixer but its not needed)

add corn kernels. mix

pour into a well greased 9x13 baking pan and cook at 350 for 35 min.

 

you could easily make this soy free using almond milk,rice milk or cow milk.

I am so gonna try this one for dinner tonight
 


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#11 of 11 Old 11-24-2010, 06:18 PM
 
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We use the Southern Cornbread Recipe from Joy of Cooking. It's gluten-free by default - no ingredients needed.
 
1 3/4 cup cornmeal
1 tablespoon sugar (can be decreased, omitted, and presumably increased if you like sweet cornbread)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs
2 cups buttermilk (I use half coconut milk, half water, and a tablespoon of vinegar, and it works fine)
 
Bake in an oven preheated to 450 degrees for 20-25 minutes.
 
Substituting in 1/4-1/2 cup masa harina for some of the cornmeal makes it fluffier.

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