I love cornbread. I could eat it as a meal in itself, although it’s equally delicious with anything BBQ related (especially pulled pork!), or under a blanket of homemade chili. Cornbread is one of those simple things, but there’s SO much you can do with it, and so many ways you can use up your leftovers! Grill it, make croutons, use it in casseroles, make it a side, it’s always delicious.
This is my go-to, adapted from “The Basic Cookbook” (1940’s edition), updated with my tweaks to make it gluten free, healthier, and super easy. If you’re feeling frisky, you can also turn make this batter into muffins!
- 1 Cup Gluten Free Flour
- 3/4 Cup Cornmeal
- 2.5 tsp. Baking Powder
- 1 tsp. Salt
- 2 Tbsp. Sugar
- 1 Egg
- 1 Cup Milk
- 4 Tbsp. Vegetable Oil
- 1/4 Cup Unsweetened Applesauce
- Preheat oven to 400 F. Grease a glass pie plate with coconut oil or butter. I don’t recommend a spray for this, since the cornmeal tends to stick around it.
- Mix all the ingredients together until powder is incorporated. Don’t overmix!
- Bake for 22 minutes on a low rack in the oven. You’ll know it’s done when a toothpick or knife comes out mostly clean.
- Cool on a wire rack before slicing into 6 to 8 wedges.
This lasts on the counter for a few days, as long as you’re careful to wrap it up tight!