Did I already mention that I love corn bread? Guess what? So do a lot of other people.
Especially, this recipe.
Why, you ask? (OK, maybe you didn’t, but I’ll tell you anyway.)
Because, it is bursting with the flavor and texture of corn meal, corn flour, and corn niblets. That’s right, it’s the triple-corn threat. And it is to be taken seriously.
The question I am most often asked when people try this recipe isn’t, is this really gluten-free, but rather, can I please have more? And sometimes, will you bring that again next time? Or, can I have your recipe? This last question was asked again recently, prompting me to share it here.
Whether it’s book club, dinner with friends, a dutch oven cook-out, or Sunday brunch, the Triple-Corn Corn Bread recipe is by far the best side-dish for entertaining that I’ve ever come up with. Of course, I am biased.
If you are a host looking for an appealing bread recipe that accommodates guests with food sensitivities, a guest hoping to expand the dinner options, or some combination of the above, consider adding this recipe to your repertoire.
This bread can also be used for croutons or corn-bread stuffing. Just omit the niblets, make the recipe as instructed, then cut the bread into 1/2″ cubes. Lightly toss the cubes with a little olive oil and bake them at 350 degrees F for 10 minutes or until crunchy and golden brown. Crunch the toasted cubes up if you need bread crumbs.
| Stormy’s Gluten-free/Dairy-Free Triple-Corn Corn Bread |
Print
|
- 1 cup GF corn meal
- 1 cup GF corn flour
- 1 tsp xanthan gum or flax meal
- 1/3 cup granulated sugar
- 1 Tbsp baking powder
- 1 tsp salt
- 1 cup dairy-free milk alternative (unsweetened, plain soy, rice, almond, etc.)
- 1/3 cup vegetable oil
- 2 large eggs
- 1 15-oz can of corn niblets, drained
- Preheat oven to 400 degrees F.
- In a large mixing bowl, whisk together dry ingredients.
- In a separate bowl, combine all wet ingredients except corn niblets. Add to flour mixture and stir just until blended.
- Lightly stir corn niblets into batter.
- Pour batter into a lightly greased 8×8″ baking pan or dutch oven.
- Cook for 20-25 minutes, or until a wooden tooth pick inserted into the center of the bread comes out clean.
For outdoor Dutch oven cooking, you’ll need a 10″ oven and 25 hot coals to produce a 400 degree temperature. Pour the batter into the oven, put the lid on it, and set it aside until your coals are ready.
When they are, evenly distribute 8 of the hot coals in an 8″ starburst pattern on a concrete, dirt, or heavy metal surface that can handle the heat and place the covered dutch oven over them. Then distribute the remaining 17 coals on the lid of the oven. Every 5-10 minutes rotate the oven a quarter turn clockwise and the lid a quarter turn in the opposite direction. This helps distribute the heat evenly and avoid under and over-cooking.
Check the bread briefly at the 18 and 20 minute marks. When it is done, safely (watch your hands and arms as you rotate that hot, heavy pot) turn the bread out onto a serving plate.
Caution: the coals and oven are extremely hot. I recommend using the proper tools when cooking outdoors: leather gloves, an iron lid lifter, a metal trivet for placing the oven when cooking is done, and a surface that you know won’t be ruined by the heat.
——————————————————————————-
Article printed from Maoomba, Your guide to simple and delicious every day gluten-free and dairy-free food: https://maoomba.com
URL to the post containing the recipe: https://maoomba.com/the-perfect-gluten-free-bread-for-entertaining-the-perfect-corn-bread-period/
About Stormy Sweitzer - Maoomba-in-chief