Basic Corn Bread

Name: Basic Corn Bread
Yield: Makes 8–12 servings
Ingredients: ¾ cup (6 fl oz/180 ml) plus 3 tablespoons low-fat milk, whole milk, or soy milk; ½ cup (1¾ oz/50 g) sorghum flour; ¼ cup (1 oz/30 g) tapioca flour; ½ teaspoon baking soda; 2½ teaspoons baking powder; 1 tablespoon distilled white vinegar; 1 teaspoon kosher salt; ¾ teaspoon xanthan gum; freshly ground pepper; ⅓ cup (2½ oz/75 g) firmly packed brown sugar; 6 tablespoons (3 fl oz/90 ml) olive oil; 1 large egg; 1 cup (3¾ oz/120 g) gluten-free whole-grain cornmeal such as Bob’s Red Mill; ¼ cup (1¼ oz/40 g) potato starch

Preparation info

Makes
8–12
servings

Difficulty
Easy

Appears in

Gluten-Free Baking

By Kristine Kidd

Published 2015

About

Slightly sweet, this satisfying corn bread has abundant corn flavor. Choose a whole-grain cornmeal such as Bob’s Red Mill for the best taste. I serve this with chili or soup, or at brunch with eggs. Leftovers are great for a quick breakfast, or spread with peanut butter for a nourishing snack.

Ingredients

¾ cup (6 fl oz/180 ml) plus 3 tablespoons

Dessert
Vegetarian
Gluten-free
Bread
Breakfast

Method

Preheat the oven to 375°F (190°C). Brush an 11-by-7-by-2- inch (28-by-18-by-5- cm