Savory Gluten-Free Sweet Corn Bread Delight
This delightful Savory Gluten-Free Sweet Corn Bread is inspired by the beloved recipes of the late Sheila Lukins. With its irresistibly creamy interior and perfectly crispy crust, this cornbread is a celebration of corn flavor that mesmerizes the palate. Enhanced with wholesome gluten-free ingredients, each bite offers a lovely balance of sweetness and savory notes. Perfect as a side for soups, stews, or enjoyed on its own, this cornbread is sure to impress both gluten-free and traditional bread lovers alike.
N/A
Servings
100
Calories
14
Ingredients
Ingredients
yellow cornmeal
1 1/2 cups (none)
millet flour
1/4 cup (none)
potato starch
1/8 cup ((not potato flour))
cornstarch
1/8 cup (none)
sugar
3 tablespoons (none)
gluten free baking powder
1 tablespoon (none)
salt
1/2 teaspoon (none)
xanthan gum
1/4 teaspoon (none)
milk
1/2 cup (none)
plain low-fat yogurt
1/2 cup (none)
unsalted butter
2 tablespoons (melted)
vegetable oil
2 1/2 tablespoons (none)
large eggs
2 (lightly beaten)
cream-style corn
1 cup ((canned, e.g., Del Monte))
Instructions
1
Preheat your oven to 400°F (200°C). Grease an 8-inch square baking pan to prevent sticking.
2
In a large mixing bowl, whisk together the yellow cornmeal, millet flour, potato starch, cornstarch, sugar, gluten-free baking powder, salt, and xanthan gum until well combined.
3
In a separate bowl, mix the milk, plain low-fat yogurt, melted butter, vegetable oil, and lightly beaten eggs until smooth.
4
Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix.
5
Fold in the cream-style corn, ensuring even distribution throughout the batter.
6
Pour the batter into the prepared baking pan, smoothing the top with a spatula.
7
Bake in the center of the preheated oven for approximately 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8
Allow the cornbread to cool in the pan on a wire rack for 15-20 minutes before carefully removing it from the pan. Place it on the wire rack to cool completely.
9
Once cooled, cut the cornbread into 16 squares. Serve warm and enjoy!
Nutrition Information
4.2
Fat
15
Carbs
1.5
Protein
1.3
Fiber
0.9
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is called Savory Gluten-Free Sweet Corn Bread Delight.
Is this cornbread gluten-free?
Yes, it is specifically formulated with gluten-free ingredients like cornmeal, millet flour, and potato starch.
Who inspired this recipe?
This recipe is inspired by the beloved recipes of the late Sheila Lukins.
What temperature should I set my oven to?
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
What size baking pan is required?
You should use an 8-inch square baking pan.
Can I use potato flour instead of potato starch?
No, the recipe specifically notes to use potato starch and not potato flour.
How long does the cornbread need to bake?
It needs to bake for approximately 45 minutes.
How many squares does one recipe yield?
Once cooled, the cornbread should be cut into 16 squares.
How many calories are in one serving?
There are 100 calories per serving.
What is the fat content per serving?
Each serving contains 4.2 grams of fat.
How many carbohydrates are in a serving?
There are 15 grams of carbohydrates per serving.
What is the protein content?
Each serving provides 1.5 grams of protein.
How much fiber is in the cornbread?
There is 1.3 grams of fiber per serving.
What is the sugar content?
Each serving contains 0.9 grams of sugar.
How many ingredients are in this recipe?
The recipe calls for 14 different ingredients.
What type of cornmeal is used?
The recipe uses 1 1/2 cups of yellow cornmeal.
Does this recipe use xanthan gum?
Yes, it requires 1/4 teaspoon of xanthan gum.
What type of yogurt is used?
The recipe calls for 1/2 cup of plain low-fat yogurt.
Should the butter be melted?
Yes, the 2 tablespoons of unsalted butter should be melted.
How many eggs are needed?
The recipe requires 2 large eggs, lightly beaten.
What type of flour is combined with cornmeal?
Millet flour is used in this recipe.
How do I know when the cornbread is done?
The top should be golden brown and a toothpick inserted into the center should come out clean.
How long should the cornbread cool in the pan?
Allow it to cool in the pan for 15-20 minutes before removing.
What kind of corn is folded into the batter?
One cup of cream-style corn is folded into the batter.
Should the pan be greased?
Yes, grease the pan to prevent the cornbread from sticking.
What is the texture of this cornbread?
It has an irresistibly creamy interior and a perfectly crispy crust.
What type of oil is used?
The recipe uses 2 1/2 tablespoons of vegetable oil.
What are some suggested serving ideas?
It is perfect as a side for soups, stews, or enjoyed on its own.
What leavening agent is used?
One tablespoon of gluten-free baking powder is used.
Is there salt in the recipe?
Yes, it includes 1/2 teaspoon of salt.