Gluten-Free Cornbread

We use this cornbread as an accompaniment for chili and any type of barbecue. It's also a key part of our cornbread dressing for Thanksgiving (the recipe for which is coming soon).

Cornbread with butter & honey

Gluten-Free Cornbread
1 1/4 cups Bob's Red Mill Gluten-Free All-Purpose Baking Flour
3/4 cup gluten-free corn meal
1/4 tsp Xanthan gum (optional: The dough will be thinner without it, but it still works)
1/4 cup sugar (or honey or agave nectar)*
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt

1/3 cup plain Greek yogurt (or regular plain yogurt)**
2/3 cup milk**
1/4 cup coconut oil, melted (or melted butter)
2 whole eggs, lightly beaten

Preheat oven to 400F.
Grease an 8- or 9-inch pan. (I use a 9-inch round stoneware pan for this).
In a medium-sized bowl, whisk together the dry ingredients.
In another medium bowl, combine the liquid ingredients.
Pour the dry ingredients into the wet, stir well, and pour the batter into the greased stoneware pan.
Allow the batter to sit for 3-4 minutes before baking.
Bake at 400F for 25 minutes, or until the top is golden brown and a knife inserted in the center comes out clean. Serve warm, with butter and honey or all-fruit preserves.

Use the leftovers for cornbread stuffing.

Notes:


I specify Bob's gluten-free flour because each company uses a different mix. I find that some of the brands soak up too much liquid, requiring changes to the recipe.



*For the sweetener, you can use either regular sugar, honey or agave nectar. The liquid sweeteners make the batter thinner and the final product a little crunchier, but it works. You can vary the amount of sweetener based on your personal preference. If you like a sweeter cornbread, use 1/3 cup. If you are accustomed to "Southern" cornbread, try using 1/2 cup sugar.

About the liquid:
**In this recipe, I use a combination of Greek yogurt and milk. Alternatively, you could omit the yogurt + milk and use 1 cup of buttermilk. Buttermilk works great, but I do not always have it on hand.
For the lactose-intolerant, omit the yogurt + milk and instead use 1 cup of almond or soy milk + 1 tbsp apple cider vinegar. Mix and let sit 5 minutes before using. The texture will change with this variation.