Corn Bread
Corn Bread
12
servings50
minutesCorn bread is ready in a snap: So nice to know we have corn bread options that are dairy-free, low-gluten, and gluten-free. The secret of good corn bread is to stick your empty greased pan in the oven while you whip up the batter to get it really good and hot; this way the baking gets a huge head start as soon as the batter is poured, and the bread gets all those lovely trademark cracks all over.
Ingredients
2 cups plain yogurt, low-fat
…or 2 cups buttermilk, low-fat
dairy-free: soy or coconut plain yogurt, or 2 cups soy milk mixed with 2 tablespoons lemon juice or vinegar
2 eggs
1/3 cup vegetable oil
2 cups medium cornmeal (fine cornmeal if you like a smoother texture)
1 cup all-purpose, whole wheat pastry, or spelt flour (gluten-free: brown rice flour or any other GF flour)
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1/3 cup sugar
Directions
- Preheat oven to 220 degrees celsius.
- Grease a heavy 20- or 25-cm round (real, not disposable) pan and put it in the oven while you mix the bread.
- Mix the first set of ingredients in a bowl.
- In another bowl, mix the second set of ingredients thoroughly with a spoon.
- Pour the egg mixture into the flour mixture, and mix until just combined. Immediately pour the mixture into the hot pan.
- Bake about 25 to 30 minutes, or until the top is cracked and golden.
- Serve warm or at room temperature.
Notes
- Variations:
Corn muffins: Grease a muffin pan and place in the oven while you prepare the batter. Proceed exactly as above. Bake 20 to 35 minutes.
Cheddar dill corn bread or muffins: No sugar. Throw in ½ cup minced dill and 1 cup grated cheddar.
Smoked salmon corn bread or muffins: No sugar and no salt. Throw in ½ cup shredded smoked salmon.
Tex-Mex corn bread or muffins: No sugar and no salt. Throw in 1 cup frozen corn kernels and add 1 cup grated Cheddar or Kashkaval, minced onion, 3–4 tablespoons chopped cilantro, 1 tablespoon cumin, 1–2 tablespoons bottled hot sauce.
