This time of year, when cookouts are in full swing with baked beans, barbecue and watermelon, cornbread makes a great side dish. And when the fall rolls around, it’s perfect to pair with chili.
You could buy a mix like Bob’s Red Mill Gluten-free Cornbread Mix, but sometimes it’s more fun to make your own cornbread from scratch. Besides, you might already have all the ingredients you need within reach.
Based on “Gluten-free Cooking” by Lyndel Costain and Joanna Farrow, you can make your own gluten-free baking power to use for your baked goods, that you can store and use in recipes like this one for cornbread.
Gluten can be found in many different foods and products, from ketchup to soy sauce to candy and seasonings. While SheKnows.com tries to ensure these recipes are gluten-free, carefully read the ingredient labels of all food and food products you use for these recipes to ensure they are also gluten free.
Gluten-free Baking Powder
- 3/4 cup rice flour
- 3 tablespoons baking soda
- 3 tablespoons tartaric acid
Mix all ingredients together and sift several times. Store in a screw-top jar for easy access.
Gluten-free Parmesan-topped Cornbread
Serves 6-8 people
- 1 cup fine cornmeal
- 1/2 cup chickpea flour
- 1-1/2 teaspoons gluten-free baking powder
- 1 egg
- 2 tablespoons butter, melted
- 1 cup milk
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Lightly grease bread pan or muffin tin. Preheat your oven to 325 degrees F.
- Using a medium-sized bowl, add the cornmeal, chickpea flour, gluten-free baking powder, and salt and pepper. Mix the dry ingredients together and form a well in the bowl.
- In a small bowl, add the egg, butter and milk and whisk together.
- A little at a time, add the wet mixture to the dry mixture. Gradually beat the ingredients together until a smooth batter forms.
- Pour your cornbread mixture into your bread pan or muffin tin and smooth the top out until it’s even. Sprinkle the Parmesan cheese on top and bake for 25-30 minutes or until a knife inserted in the center comes out clean.
- When finished baking, allow the bread to sit in the pan for about 10-15 minutes, then transfer to a wire rack.
Tip: For something a little different, add half a diced red bell pepper, or about 2 ounces of canned jalapeño peppers to the mixture.