Gluten-Free Cornbread

I'm always looking for a gluten-free bread to serve with soup, etc., and since I am limited in the types of gluten-free flour I can use (no rice flour for instance), I have done a lot of experimenting, some more successful than others.  I am happy with my recipe for this corn-bread.  It is moist, and a bit dense - kind of a brownie type texture), and it is easy to cut a piece in half without it falling apart.  One important thing - DO NOT substitute corn flour for the masa harina.  Yes, they are both made from corn, but otherwise completely different.  My sister tried the corn flour instead, and the result was dry and crumbly.  

Gluten-free Cornbread

 

16 pieces

 

Ingredients

 

• 2 cups (200 gm) gluten-free oat flour, cold
• 1 1/3 cup (170 gm) Masa Harina (do not substitute corn flour)
• 1 tablespoon baking powder (optional)
• 1 teaspoon salt
• ¼ teaspoon pepper
• 1 teaspoon coriander
• ¼ cup butter, at room temperature
• 2 large eggs, lightly beaten
• 1 2/3 cup milk, cold
• 1 cup shredded cheddar cheese

 

Method

• Weigh out the flour, or spoon it into a measuring cup.  Never scoop oat flour out of the package with a measuring cup.  It will compact, and you will get more flour than you need.  
• Preheat the oven to 350F. Grease a 8 or 9” square cake pan with butter.
• In a large bowl, mix together the dry ingredients. 
• Cut the butter into pieces, then add to the bowl, rubbing the soft butter into the dry mixture with your fingers.
• Whisk egg and milk together.  Add to the dry ingredients and mix well.  
• Add half the cheese to the batter, and mix well.
• Pour the cornbread batter into the prepared cake pan, and spread the remaining cheese on top.
• Bake for 30 minutes.
• Cut into 16 pieces.  Serve hot with butter.
• Freezes well.

 

The reason I put baking powder as optional is that I don't do well with chemical leavenings, and don't use them.