Here is a very good gluten free option. I just made this dish tonight and it was pretty good. My oven was acting stupid but besides that I think this came out nicely, I ate it with my Black Eyed Pea & Kale Soup. (I took this pic also.)
Author: Gluten Free Gigi
Recipe type: Bread Cuisine: Southern
Prep time: 10 mins Cook time: 25 mins Total time: 35 mins
1 cup certified gluten-free cornmeal (Buy organic cornmeal for GMO-free.)
½ cup white (or brown) rice flour, I use brown rice flower.
½ cup cornstarch (Non-GMO cornstarch is available in many markets or online.) Or you can use potato starch it’s gluten~free too.
1 Tablespoon baking powder
½ teaspoon salt
¼ cup sugar (You can substitute your favorite sweetener here, decrease the amount, or omit the sugar entirely.)
1 cup milk (Plant- or dairy-based will work. Use unsweetened coconut milk or unsweetened almond milk.)
⅓ cup oil (olive oil, or rice bran oil.)
Egg replacer (prepared according to package directions) to equal 2 large eggs (or you may use 2 large eggs OR ½ cup egg substitute, like Egg Beaters, if you prefer.)
Note: you can also add a pinch of fresh rosemary or dried rosemary for an extra added flavor.
Preheat oven to 400° F.
Grease an 8-inch square glass baking dish (or similar sized dish of your choice, or a cast iron skillet, if you have one.)
Place the baking dish or skillet in the oven as the oven preheats while you mix the bread. A hot skillet before you pour in the batter ensures a crisp outer crust, which is a must with cornbread!)
In a mixing bowl, whisk dry ingredients to blend.
Add milk, oil, and eggs; stir until batter is completely smooth.
Carefully remove hot pan from the oven using an oven mitt, and pour the batter into the hot pan (this seals a crisp edge on your cornbread).
Return the pan to oven and bake 20-25 minutes, or until cornbread is golden brown on top and deep golden brown around the edges.
Cut into squares and serve hot from the oven either on its own or with a drizzle of honey.