A moist and delicious corn bread that’s almost as easy to make as the box kind–plus it’s gluten free!
Preheat oven to 400 degrees F (200 degrees C). Spray a 8-inch baking pan with cooking spray.
Mix cornmeal, flour, sugar, baking powder, salt, and xanthan gum together in a bowl. Cut in butter with 2 knives until reduced to pea-sized pieces.
Whisk milk and egg together in a bowl; stir into the cornmeal mixture until just combined. Pour batter into prepared baking pan.
Bake in the preheated oven until top is light brown, about 22 minutes.
Per Serving: 149 calories; protein 3.2g; carbohydrates 23.9g; fat 5.2g; cholesterol 24.6mg; sodium 360.9mg.
The best flavour of the flour can make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal bread , which doesn’t always rise as well as clear bread.
To make this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.
A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then finish it off the next day.