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Foodie Friday: Gluten Free Cornbread

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
Preheat your oven to 420.
Combine the vinegar with the milk, and set aside. Combine dry ingredients and mix well. In a separate bowl, mix together the oil, applesauce, corn (you can smash it a little if you want), and milk-vinegar. Then pour the wet into dry and mix until just mixed. It will look really weird and foamy and you’ll probably think you did something wrong. Pour into a greased 8×8 dish and cook for about 25 minutes. Let cool.

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