I have a horrid confession to make…I’ve been eating large quantities of pre-packaged gluten free foods. Cookies, breads, frozen meals; anything that did not have to be measured, mixed, and cooked by “yours truly”. My turn to the dark side happened after burning myself out during the holiday season. Frenetically baking like Betty Crocker on crack will eventually catch up with a person. Not to mention the “episode” involving my dog Baxter eating two dozen freshly baked gluten free cookies. Oh the horror!
After a month (or two) of recuperation and a detox from hydrogenated oils, I am back in fighting form and ready to bust out of my gluten free baking slump. My latest recipe is a twist on my “traditional” cornbread. I wanted to add a sweetness to the cornbread’s dense consistency. The addition of blueberries, lemon, and honey make this an awesome breakfast bread.
I have to admit – nothing beats homemade. Hmmm, if only I could find someone to bake for me!
Blueberry Lemon Cornbread
Grease bottom & sides of 8 x 8 baking dish with butter
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 buttermilk
1 egg
1/2 cup sour cream (I used Daisy Reduced Fat)
1/4 cup canola oil
1/4 cup honey
1 tablespoon lemon juice
Zest of one small lemon
1 cup blueberries (I used frozen)
Additional sugar for pan bottom (approx 1/4 cup)
Preheat oven to 375 degrees. In a large bowl combine all dry ingredients. In a separate bowl, whisk all wet ingredients (include lemon zest) together. Slowly add wet ingredients into bowl of dry ingredients until incorporated. Fold in blueberries. Sprinkle sugar into bottom of pan (enough to coat) before pouring batter. Bake 25 to 30 minutes.
Related posts:
#1 by H.Peter on March 25, 2009 - 7:05 am
Quote
THAT cornbread looks fantastic. Moist, not crumbly.
Indeed nothing beats home baked!
#2 by Peter Bronski on March 25, 2009 - 8:08 am
Quote
Looks delicious, Maureen! As strange coincidence would have it – as I read your blog post, I happened to be munching on a slice of gluten-free lemon bread/cake loaf, and I have some frozen blueberries in the freezer… I’ll have to marry the two using your recipe! =)
Cheers, Pete
#3 by Sophie on March 25, 2009 - 2:45 pm
Quote
I heard about this on fb and new it had to be good, I also like the lemon addition. It’s good to have you back!
#4 by StuffCooksWant on March 25, 2009 - 4:08 pm
Quote
Wow, this sounds wonderful. I just finished up the last of the caramelized onion with goat cheese cornbread from smitten, and I think the secret to super moist cornbread must be in the buttermilk. I will definitely try this one. Any special reason for the millet flour? Could I substitute corn flour? What does the xanthum gum do?
#5 by Absolutely Not Martha on March 26, 2009 - 9:07 am
Quote
sounds delish!
#6 by carrie on March 26, 2009 - 11:59 am
Quote
What an interesting combination! I bet it was delish!! I love any kind of cornbread!!
#7 by Carol, Simply...Gluten-free on March 26, 2009 - 7:31 pm
Quote
This sounds great. Pre-packaged gluten free foods are so much better than they used to be but from scratch is always better!
#8 by ttfn300 on March 27, 2009 - 10:40 pm
Quote
ooh, i tried something like this, with the addition of basil, after seeing it on susan (food blogga)’s site
yum yum!!
#9 by Kay on March 28, 2009 - 7:14 pm
Quote
Still no baked goodies for me. Rats! But I’m making progress, technologically speaking. Your podcast was the first thing I EVER downloaded and listened to on the iPod Touch. You’re so clever! And it was great to hear your voice.
#10 by Kate on March 30, 2009 - 2:47 pm
Quote
StuffCooksWant, the xanthan gum acts as a binder. It’s pricey, but a little bit goes a long way.
#11 by Maureen on March 31, 2009 - 7:57 pm
Quote
To answer StuffCooksWant’s questions:
I’ve made many batches of cornbread, but this is the first time I’ve tried it with buttemilk. The moistness was AMAZING!!
I added the millet flour as it creates a light, crunchy crust for baked goods. It also is a “healthy” flour.
Kate is absolutely right — xanthan gum is a binder for gluten free foods. Xanthan gum is our gluten free equivalent to “gluten”.
#12 by Dana aka Gluten Free In Cleveland on April 1, 2009 - 4:15 pm
Quote
So glad to see you posting again!
Isn’t that buttermilk, blueberry, citrus, cornbread combination amaaaazing?! I’m in love with that recipe!
#13 by Jenny on April 1, 2009 - 6:22 pm
Quote
I tagged this in my reader, it looks so delicious, I’ll definitely have to try it!
#14 by gfe-gluten free easily on April 9, 2009 - 6:17 am
Quote
First, no judgment (LOL), but glad you’re back from the dark side and with new enthusiasm I’d say from your last couple of recipes! A cornbread married to a sweet fruit type bread–genius!
FYI–A container of xanthan gum lasted five years for me!! And, it was still good long after the expiration date.
Shirley