Crazy For Cornbread
I like corn.
Well except for the year and a half that I had braces. Corn mocked me during that time.
But this post is not about corn on the cob nor my childhood orthodontic woes… This post is on my super-fantastic-tasty-scrumptious-delectable Cornbread!!
I recently rediscovered cooking with cast iron. “Rediscovered’ might be a stretch as I never actually cooked in the cast iron pans I had purchased. I used them more for decoration on my kitchen wall. However, I stumbled upon the benefits of cooking with cast iron and decided to give my teflon a break. Cast iron pans provide a very even heat distribution. They are perfect for stovetop, oven, or the grill. In addition, cooking with cast iron adds a significant amount of iron as it leeches into the food. As a vegetarian AND celiac, I can always use a little extra iron!
This cornbread came out deliciously moist. The sugar on the bottom of the pan added a nice sweetness. This is the first time I have baked with millet flour and I was very pleased with the outcome (I am used to putting millet in my bird feeders, not my baking!).
Cornbread Skillet Recipe
Coat bottom & sides of cast iron skillet with oil (I used canola)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon xanthan gum
1/2 cup millet flour
1/4 cup sugar
1 cup cornmeal
1 cup milk
1 egg
1/2 cup sour cream (I used Daisy Reduced Fat)
1/4 cup canola oil
1 can corn kernels (11 ounce)
Additional sugar for pan bottom (approx 1/4 cup)
Preheat oven to 400 degrees. Mix all ingredients except corn kernels into a batter. Then fold in one can of drained corn kernels. Sprinkle sugar into bottom of pan (enough to coat) before pouring batter. Bake 20 to 25 minutes.
Tags: celiac, celiac blog, celiac disease, coeliac, gluten free, gluten free cornbread recipie, hold the gluten blog
Blog Feed
October 12th, 2008 at 10:40 pm
Yum! I love corn bread, but I’m always a little creeped out when there’s corn kernels in it. I don’t know why, I get texturally peculiar about things…then again I’m kinda peculiar in general
PS: I’ve added you to my blog roll!
October 13th, 2008 at 8:41 am
I’m very impressed with your domesticity lately! You may even shame me into cooking a little more - hmmm, probably not!
October 13th, 2008 at 9:55 am
Yes ma’am! Bagels from scratch… and they’re not hard at all. You can make a big batch and freeze them and all will be right in the world.
Although good, I’ve since improved upon that recipe and am still working on it to make it -just right.-
But try them! Any recipe!
P.S. thank you for the cornbread craving :o)
October 13th, 2008 at 4:04 pm
Crap. Now I need to make corn bread. And buy cast iron.
October 14th, 2008 at 5:06 pm
Yum! This is very similar to my sour cream cornbread recipe!! I LOVE cornbread and I ONLY bake it in cast iron!! I use my great-grandma’s skillet which is over 100 years old!!
Yours looks delicious! Don’t you love millet!
October 19th, 2008 at 10:18 pm
Maureen,
What brand of cornmeal are you using? I get weirded out purchasing a regular brand-probably from something I read about CC. Bob’s only seems to have medium grind (which is a little too crunchy!) I’ve been using the Bob’s masa harina, but it isn’t the same as cornmeal.
Thanks,
Debbie
October 20th, 2008 at 10:10 pm
HA! I can relate to corn mocking you when you had braces - me too!
October 23rd, 2008 at 3:47 pm
Great question about brands!
I have used Bob’s Red Mill Cornmeal and the medium grind is a bit “thick”. Just bought some Arrowhead Mills Organic Yellow Cornmeal (the package doesn’t say what grind it is, but it definitely looks finer than Bob’s). I have also used Goya Extra Fine Cornmeal with no reaction.
So far, I don’t have a “favorite” brand — they all seem to bake well!
November 24th, 2008 at 3:29 pm
[...] Carrot Cake recipe will be reviewed by Heather. Maureen from Hold The Gluten was adopted and her Cast-Iron Cornbread will be made by Dana aka Gluten Free in Cleveland. 9) You pick! (Yes, I’ll still take late [...]