I have to be honest, I am not a fan of most cornbread recipes. Corn spoonbread, sign me up.
But cornbread? Usually too dry and crumbly to suit my tastes.
I've been working on a homemade and gluten-free cornbread recipe for weeks and finally came up with a version worth sharing. And yes, it is gluten-free, but you can easily use all purpose flour instead of gluten-free flour.
As alert blog-reader Vicki messaged me, "are you guys gluten free now?" No, not officially, but for various reasons we've been trying to do more gluten-free cooking and baking.
This cornbread is so soft and moist, you won't miss the gluten!
Soft Cornbread (Gluten Free)
3/4 cup cornmeal
1 1/4 cup milk
1 cup gluten-free flour (all-purpose is fine if you don't need it to be GF)
1 tablespoon baking powder
1/4 cup sugar
1 egg, beaten
1 teaspoon vanilla extract
1/4 cup vegetable oil
Preheat oven to 375 degrees.
In a large bowl, combine the cornmeal and milk. Let sit for 5 minutes, stirring once or twice during this time (soaking the cornmeal allows it to soften, and is key to producing a soft cornbread).
Meanwhile, in a medium bowl, combine the flour, baking powder and sugar. Stir well to mix.
After the cornmeal is done soaking, add the egg, vanilla extract and oil and stir well to fully combine.
Add the dry ingredients and mix for 2 minutes by hand.
Prepare either a 10 inch round cast iron skillet or a 9x9 glass baking dish by coating the bottom and sides with a touch of oil.
Pour the cornmeal batter into the skillet or dish and bake for 22-25 minutes, or until a toothpick inserted in the middle comes out dry.
Makes 12 servings of delicious, soft, moist, not crumbly cornmeal.