There are two kinds of cornbread. There’s the dry, stale, bland kind and then there’s the sweet, buttery, melt-in-your-mouth kind. This one is thankfully the latter.
I’ve been wanting to make(and eat) cornbread for a while now. Trader Joe’s recently added their own brand of gluten-free all-purpose flour to their shelves I’ve been meaning to try and this was the perfect way to kill two birds with one stone.
The bread came out sweet and slightly savory—better with a pat of butter. Even with the gluten-free flour it doesn’t crumble until it hits your tongue.
Adding a little bit of cinnamon and paprika gives the bread a subtle savory smokiness to it. If you want more of a dessert, omit the paprika and double the amount of cinnamon. You could also simply substitute all-purpose flour for the gluten-free all-purpose flour if gluten sensitivities aren’t an issue.
Prep time: 10 minutes
Cook time: 30 minutes
Ingredients(Makes 9 squares):
- 1 1/2 cup corn meal
- 1 cup gluten-free all-purpose flour
- 1/4 cup sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 eggs
- 3/4 cup milk
- 1 stick butter, melted
- 1/4 teaspoon cinnamon
- 1/8 teaspoon paprika
- Preheat your oven to 350 degrees.
- In a large bowl, mix together the corn meal, flour, sugar, baking soda and salt.
- Crack the eggs into the ingredients and add the milk and begin whisking.
- Slowly add the melted butter in as you’re whisking.
- Add in the cinnamon and paprika and beat until the batter is uniform.
- Grease an 8 x 8 pan and pour the batter in.
- Bake for 30 minutes until the bread has set.
- Remove from the oven and let cool slightly before cutting. Serve with butter and honey.