I had some issues with cornbread after I went gluten-free. I wanted to make the kind that just used cornmeal because it was a cheaper way to go, but it only ever came out okay. My family would almost refuse to eat it even just out of the oven, so after a few tries I decided to try revamping my favorite cornbread recipe my mom always used. This recipe is almost more like a cake then a bread and there’s nothing better on a rainy day (or any day really) then some chili and cornbread!

Cornbread

1 cup cornmeal
1 cup gluten-free flour blend (I used Better Batter)
3/4 t salt
1/4 cup sugar (I’ve used turbinado and coconut sugar with good results)
2 t baking powder
1/4 cup oil
1 cup milk (Dairy free is fine, but I find kefir to add a wonderful zing to the finished product.)
2 eggs

Preheat oven to 400 degree F. In a mixing bowl combine the flour, cornmeal, sugar, baking powder, and salt. Add the eggs, kefir/milk, and oil. Beat until just moistened. Spoon into a greased 8 inch square baking pan. Bake for 20-25 minutes until brown around the edges.

As with all gluten-free leftovers be sure and freeze promptly and then reheat for the best results unless eating the next day.