This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"But since you're asking me, I'll tell you my opinion: all cornbread is authentic, as long as it's good, hot, and made with love and fresh ingredients."
-Jeremy Jackson, Actor
Steve is a friend of mine from way back, and when he mentioned making this gluten-free cornbread for a friend of his, I asked for the recipe. I don't think it tastes any different from cornbread made with wheat flour. The only change I made to this recipe was the addition of the honey, which I think gives it a mild sweetness. In this version I added jalapenos for those who like their cornbread with some kick.
Cornmeal is simply ground corn. The varieties of cornmeal are not quite that simple, however. It's helpful to know that there are three parts to a kernel of corn:
To make cornmeal, kernels are dried and then ground to either a fine, a medium or a coarse texture. Packages are either labeled stone-ground or steel-ground. The stone-ground method, sometimes referred to as water-ground, retains some of the hull and the germ while steel-ground cornmeal has mostly the endosperm. For cooking and baking purposes I prefer to use stone-ground cornmeal.
Polenta is simply cornmeal and Italian polenta recipes can be made with coarse ground cornmeal. Most of the polenta that you will find in specialty stores is a coarser grind than the coarse stone-ground American variety. It often has bits of corn in it and, as a result, it makes really great cornbread. (See also Blue cornmeal.)
1/4 cup grits = 130 calories, 0 fat, 0g sat fat, 0g mono fat, 3g protein, 29g carbohydrates, 30mg sodium, 5mg cholesterol
Servings = 8 | Serving size =1/8 pie
Cooking Time = 45 Minutes
This recipe can be multiplied by 2,3,4.
Cover cooled cornbread with foil and store on the counter for up to 3 days.
|1 Tbsp||unsalted butter|
|1 1/4 cup||yellow cornmeal|
|1/2 cup||brown rice flour|
|1 tsp||baking powder|
|1 tsp||baking soda|
|1 3/4 cup||buttermilk (about; see instructions)|
|2||jalapeno peppers (finely diced)|
Preheat the oven to 400 degrees. Add the butter to a 12-inch cast iron skillet and put the skillet in the oven to heat up.
Mix all dry ingredients in a large bowl.
In a 4-cup liquid measuring cup, whisk the eggs until frothy. Then add the buttermilk to make a total of 2 cups liquid.
Add the wet ingredients to the dry ingredients and stir until well mixed. Add the honey and jalapenos and stir.
Pour the cornbread batter into the melted butter in the skillet.
Bake the cornbread for 25 minutes. Allow to cool in the skillet before slicing.
Serving size = 1/8 pie
Servings = 8
Amount Per Serving
|Calories 174||Calories from Fat 36|
|% Daily Value|
|Total Fat 3g||6%|
|Saturated Fat 1g||7%|
|Monounsaturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrates 30g||11%|
|Dietary Fiber 1g||7%|
|Vitamin A 4%||Vitamin C 4%|
|Calcium 10%||Iron 6%|
|Vitamin K 0 mcg||Potassium 193 mg|
|Magnesium 44 mg|