Description
This recipe was adapted from one of my favorite cookbook authors, the late sheila lukins. I converted her recipe to gluten-free.
It is creamy on the inside, but with a crispy crust, and an intense corn flavor.
Ingredients
- Yellow Cornmeal
- Millet Flour
- Potato Starch
- Cornstarch
- Sugar
- Gluten Free Baking Powder
- Salt
- Xanthan Gum
- Milk
- Plain Low-fat Yogurt
- Unsalted Butter
- Vegetable Oil
- Eggs
- Cream-style Corn
Instructions
- Preheat oven to 400f grease an 8-inch square pan
- Combine the cornmeal, millet flour, potato starch, cornstarch, sugar, baking powder, salt, xanthan gum in a mixing bowl
- Stir well
- 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
- 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
- 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