In our group of friends here we have a lot of people with food allergies. Gluten, dairy, nuts… the list goes on and on.
We had a chili cook off recently and one of the gluten free girls mentioned how much she missed cornbread. I knew that there had to be a quick and easy (and cheap) way to make it for her, so I told her I’d take care of it.
I spent a good bit of time online looking at various recipes. Some called for up to 4 or 5 specialty flours that there was no way I was going to buy for one dish. Seriously. Cornbread should be cheap. I was raised on Jiffy cornbread in the blue box, which is a staple for most poor large families.
I finally found a few recipes that were simple enough, and after combining and tweaking them, came up with this one. Luckily, since I was making it for a crowd without tasting it first, it turned out great.
Gluten Free Cornbread
- 1 cup milk of choice (I used rice milk.)
- 1 tbsp vinegar
- 2 cups fine or medium cornmeal
- 2 tbsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 1/4 cup honey
- 2 tbsp molasses (or you can just do 2 tbsp extra honey)
- 11-oz can corn, drained
- 2 tbsp coconut or canola/veg oil
- 1/4 cup unsweetened applesauce