Cornbread

Ingredients

• 1 ½ cups coarse/medium ground gluten-free cornmeal (8 oz / 226g)
• ½ cup gluten-free flour (2.5 oz / 70g)
• 2 tbsp granulated sugar (1 oz / 28g)
• 1 tbsp baking powder
• ½ tsp salt
• ¾ cup milk (6 oz / 170 g)
• 2 large eggs (~4 oz out of shell / 114g)
• ⅓ cup vegetable oil (2 1/3 oz / 66g)

Directions

1. Preheat oven to 425°F. If using an 8-inch cast iron skillet, place into oven before preheating.

2. Whisk together gluten-free cornmeal, flour, sugar, baking powder, and salt in a large bowl.

3. Add the milk, eggs, and oil. Whisk until combined. Batter will be
   thick. If it's too thick to spread, add two tablespoons of additional
   milk.

4. If using a skillet, remove it from the oven and place it on a heatproof surface. Grease with nonstick cooking spray or brush generously with vegetable oil.
   If using an 8-inch round cake pan, grease the pan lightly with nonstick cooking spray.

5. Spread batter into pan. Bake until set, about 15 minutes. The cornbread should spring back when touched.

6. Allow cornbread to cool for about five minutes before cutting into pieces.

Tips

• Cornbread tastes best the day it’s baked. Wrap leftovers and store on the counter for up to two days.
• If you’d like to reheat the cornbread, place it in a warm oven or butter it and toast it on a griddle or in a hot pan.
• This cornbread freezes really well. Allow the cornbread to cool. Then wrap tightly or place into a freezer container. Freeze for up to three months. Allow cornbread to thaw on the counter.
• Cornmeal: This recipe was developed for coarse and medium-ground cornmeal. If you use finely ground cornmeal, the batter might be thick. If that occurs, add 1/4 cup additional milk.
• Gluten-Free Flour: Bob's Gluten-Free 1:1 Baking Flour is recommended.
• Dairy-Free Option: Replace milk with a dairy-free alternative, such as rice milk or soy. Full-fat coconut milk is not recommended because the fat content makes for a very rich, almost greasy, cornbread.
• Sugar. For a sweet cornbread, increase sugar to a ½ cup.
  For a savory cornbread, omit the sugar. Gluten-free cornbread baked
  without sugar doesn't brown as much. Check for doneness by using a
  toothpick.