Corn bread
Gluten free of course. I forgot this simple staple and now I can not get enough. Borrowed and adjusted recipe. Make half and do not overbake. Oh.. and most importantly- make absolutely sure to make in a completely closed form. I had burnt butter smell in the kitchen for a day.
Method
- 1
Step 1
Heat oven to 200 degrees. Place the butter in the baking form to melt and heat the form in the oven. Not too long and a spring form is rarely closed enough, so the butter will be burnt. Use a heavy skillet or a bread form.
- 2
Step 2
Mix the sour cream, milk, vinegar and eggs. In a separate bowl mix the dry ingredients well: cornmeal, flour, baking powder, baking soda, salt and sugar (if using).
- 3
Step 3
Stir the wet ingredients into the dry and do not overmix at this stage
- 4
Step 4
Pour into the hot baking form, skillet or what you are using. bake for 20-25 minutes until set and brown around the edges. Let cool and cut into wedges or slices.
Good to know
You can use buttermilk instead if you like. I use lactose-free full fat milk with 1 tsp of rice vinegar to simulate buttermilk, so this will depend on your allergies. You can add chillies or corn kernels if you like — about 1/2 cup is enough. I do not add these, as it limits the versatility of the bread. It is great with a pumpkin soup or even with a salad, so enjoy. Please, do not make my mistake and use a spring form for this recipe. I had burnt butter in the whole oven, so please use an oven proof dish instead.
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