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The roasted vegetables and corn kennels give a great texture to this wonderful gluten free cornbread!
The key to a delicious cornbread starts with the cornmeal. Opt for a medium or fine grind cornmeal for a lighter texture. Stone-ground cornmeal adds a rustic touch and enhances the flavor. Avoid using self-rising cornmeal, as it can affect the rise and texture of the cornbread.
Check other cornbread recipes here: The best gluten and dairy free cornbread, Homemade cornbread with honey.
Ingredients:
The key to a delicious cornbread starts with the cornmeal. Opt for a medium or fine grind cornmeal for a lighter texture. Stone-ground cornmeal adds a rustic touch and enhances the flavor. Avoid using self-rising cornmeal, as it can affect the rise and texture of the cornbread.
Check other cornbread recipes here: The best gluten and dairy free cornbread, Homemade cornbread with honey.
Ingredients:
- 2 cups Extra white Gold 1:1 Gluten Free All Purpose flour
- 1 cup cornmeal
- 1 cup sugar
- 1 ½ tablespoons baking powder
- 1 teaspoon salt
- ½ cup (8 tablespoons)unsalted butter - melted
- ½ cup oil
- 1 ¼ cups buttermilk or milk
- 3 large eggs
- 1 cup chopped roasted red peppers
- 1 small onion, sliced and cooked in a pan
- 1 cup thawed corn kennels
Instructions:
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Preheat oven to 350 degrees and grease a 9×13 inch pan.
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In a large bowl blend Extra White Gold all purpose flour, cornmeal, sugar, baking powder, and salt.
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In a medium bowl mix together butter, oil, buttermilk, and eggs.
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Add wet ingredients to dry ingredients and mix until combined.
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Transfer batter to your prepared pan.
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Spread vegetables on top of batter. Bake for 40-50 minutes until golden and a toothpick inserted in the middle comes out clean or with only a few crumbs.
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Allow to cool for 15-20 minutes in the pan before cutting into squares and serving. Serve with butter and honey if desired. Store in airtight container at room temperature up to 3 days or in the fridge for 1 week.
Comments
1 comment
Kira
Easy recipe to follow! Just what I needed!