It seems like corn bread recipes are a dime a dozen in the blogosphere. Here’s mine, for all it’s worth. I have made quite a few of the corn bread recipes out there, never feeling quite satisfied with the results. So I tweaked and tailored until I got this winner.
I really like the way this bread tastes. I like the texture; it has a good crumb and holds together well. The kernels of corn and bits of red pepper add bursts of juiciness and flavor. Sugar and olive oil give it complexity. Polenta is coarser than regular cornmeal, lending this bread a rustic quality. If you’d like to make it vegan, I would venture to guess that it would be fine without the egg, as there is ground flax meal to bind it together.
As usual, it’s gluten free and full of healthy goodness. I made it this time to accompany a vegetable soup for a sick boyfriend…
One corn bread trick I enjoy is to make it in a cast iron skillet. By heating a couple of tablespoons of oil in the skillet, then pouring the batter into the hot oil and cooking it for about 3 minutes on top of the stove before sliding the whole thing into the oven, you get a crispy crust on the bottom and sides. The oil needs to be very hot so that the batter bubbles as it is poured in. This step is not necessary, though, if you don’t want the extra oil or do not have a cast iron skillet or dutch oven.
Kirstin’s GF Corn Bread
- 1 cup almond milk or coconut milk
- 1 teaspoon apple cider vinegar
- 1 egg
- 1/2 cup olive oil
- 1 cup flax meal
- 1 cup polenta
- 1/2 cup oat or millet flour
- 1/2 cup almond pulp (optional, if you have it)
- 1 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/3 cup sugar or sucanat
- 1 cup corn (fresh or frozen)
- 1 red bell pepper, diced
- 1-2 jalapenos, minced (optional)
Preheat oven to 400F
Mix the almond or coconut milk with the apple cider vinegar, let stand for 5 minutes. Add the egg and olive oil and whisk together. In a separate bowl combine the flours, baking powder, salt, sugar and pulp if using. Stir in the liquid ingredients until combined. Add the corn and bell pepper and jalapeno (if using). If using a cast iron skillet, follow the directions above before putting into the oven. Otherwise, grease a 9″x11″ baking pan and place in oven. Bake for 25-30 minutes or until golden brown.