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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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This recipe was adapted from one of my favorite cookbook authors, the late Sheila Lukins. I made her recipe to be gluten-free. It is creamy on the inside, crusty on the outside, with an intense, elegant corn flavor. Ingredients:
1 1/2 cups yellow cornmeal |
1/4 cup millet flour |
1/8 cup potato starch (not potato flour) |
1/8 cup cornstarch |
3 tablespoons sugar |
1 tablespoon gluten free baking powder |
1/2 teaspoon salt |
1/4 teaspoon xanthan gum |
1/2 cup milk |
1/2 cup plain low-fat yogurt |
2 tablespoons unsalted butter, melted |
2 1/2 tablespoons vegetable oil |
2 large eggs, lightly beaten |
1 cup cream-style corn (canned del monte) |
Directions:
1. Preheat oven to 400°F Grease an 8-inch square pan.
2. Combine the cornmeal, millet flour, potato starch, cornstarch, sugar, baking powder, salt, xanthan gum in a mixing bowl. Stir well.
3. In another bowl, combine the milk, yogurt, melted butter, oil and eggs. Add this to the cornmeal mixture and stir until just combined. Then stir in the creamed corn.
4. Scrape the batter into the prepared pan, and bake in the center of the oven until the top is golden brown and a toothpick inserted in the center comes out clean, 45 minutes.
5. Cool in the pan on a rack for 15-20 minutes. Then remove the cornbread from the pan and let it cool completely on a wire rack. Cut into squares and serve.
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