This was great, light, fluffy. I used GF 1:1 baking flour by Bob's Red Mill. as the GF flour. It has xanthan gum already in it.
For the record, I hate cornbread. My review is strictly based on appearance and my husband's feedback. For whatever reason I honestly expected this to turn out dense as dense can be. Wrong! This was fluffier than any boxed cornbread I have ever made. It looked gorgeous! Hubs gave a big thumbs up but in the end said it was a tad too sweet for his liking. Take that for what it is worth. I will reduce the sugar to 1/4 cup next time but that is the only change I will make.
I am gluten and dairy free and I substituted the milk with almond milk and had meant to sub coconut oil with the butter but forgot it all together. I also didn't have xanthan gum so I simmered 2 parts water with 1 part flaxseed meal for 5 minutes until it turned into slime. Whip 1 tsp of this slime into the milk and then you're on your way with the rest of the ingredients! My girls fought over this cornbread even though they don't eat dairy/gluten free!
Very good recipe! Be sure to check if your gluten free flour already has xanthum gum added to it. I used honey as the sweetener. Same amount as the sugar and added an additional 1 Tbslp. Gluten free flour. The corn bread was perfect and everyone enjoyed it!!!
I've made a lot of cornbread and gluten-free cornbread and sometimes even my wheat-eating family can't tell the difference between the two when it's a good recipe for GF. That being said I'm not sure why this came out so rubbery and dense but it did. Not the texture result I've had with other recipes. But if you want a cornbread that is less sweet this may suit you.
It turned out great but all I taste is the xanthum gum. Is there anything you can to it make it taste a lil sweeter and not taste that
My first attempt was a fifty fifty win/fail. It tasted great but looked rough and was pretty dense. (I didn t exactly follow the recipe). My second attempt is perfect! Looks beautiful! Tastes wonderful! Crumbles like regular cornbread and I couldn t tell any difference in the texture of regular cornbread. My latest favorite recipe! I used Pillsbury GF all purpose flour blend which already contains xanthan gum.
Made a double batch without changing a thing, noting (to my relief!) that the "gum" they specify in the recipe is now already IN most GF flours. My GF adult twins told me that. Used a 9 x 13 pan, and in my oven it needed ten additional minutes to be cooked high and very pretty. Which I expected, given the pan size wasn't quite double the square inches in size. It fed a party of ten adults generously, with about 1/3 leftover. One 8 x 8 pan would not have been quite enough for the guests I had, though it said it was 12 servings. Made honey butter to serve with it - a great idea! And for being GF? No one realized it (except the GF guests of honor at their family birthday party!) It is a little sweeter than traditional Southern cornbread, but not nearly as sweet as a Jiffy mix....and to me? That makes it perfect! It also was moister than Southern cornbread, and a bit less dense. Two more things I really loved about it! I cut it into big tall 3 x 3 cubes, and piled them high in a big serving bowl. People kept taking "one more" til the whole bowl was gone. Thanks for the superb recipe!
Made this exactly as written and it's excellent! I am new to gf and I was very surprised at how well it turned out! Next time I'll add some shredded cheddar and chopped jalapeños but add it is it is very good.... Now I'm inspired to make some chili
