Adventures in Free – as in dairy, gluten, soy, chocolate, coconut (sigh)

Breastfeeding has made my daily diet a bit wonky…I am currently doing an elimination diet to see what is making poor Oakleigh have tummy troubles. Without our go-to no knead bread (oh how I miss it!) I wanted a cornbread that I could eat with soup. So many recipes are gluten free, some are dairy free but use a dairy substitute. So I decided to give it a go with just water and see what happened.

AMAZING cornbread!!! We may not even go back…

Gluten Free, Dairy Free Perfect Cornbread

  • 2 cups stone-ground cornmeal
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • ¾ cup fresh or frozen corn kernels
  • 2 large eggs
  • 2 cups water
  • 2 tsp white vinegar
  • 2 Tbs molasses or honey
  • 4 Tbs bacon fat, coconut oil or butter

+

Fat for greasing pan

  1. In a large bowl, mix the cornmeal, baking powder, baking soda, and salt.
  2. Add the water, molasses and eggs to the dry ingredients, and mix until blended.
  3. Let corn mixture sit for a half hour, stirring occasionally if you remember.
  4. Place a cast iron skillet or cast iron muffin pan in oven, and preheat to 400 (for about 30 minutes while the cornmeal continues to soak, 1 hour total)
  5. When oven is hot, mix in vinegar to the corn mix.
  6. Remove the skillet from the oven, and melt 2-3 Tbs butter/oil/fat to coat the pan. (or drop a large pea size chunk of butter or fat/oil in each muffin hole) and immediately pour in the batter. Return the skillet to the oven, and bake at 375 for approximately 20-25 minutes, or until the top is golden and the center is just cooked through. Check a few minutes early as all ovens vary and add a few extra minutes if needed. Taking care not to over-bake will ensure moist cornbread.
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