Thursday, 14 March 2013

Super Moist Cornbread

Also known as "corn goldies" since they're pretty much like brownies... without the brown. In other words, if you're here for a light cakey cornbread, turn back now. These guys are moist and thick and never dry.

Once upon a time, I live a very sorry life in which I did not appreciate beauty of cornbread. Firstly because I only knew of crumbly dry muffins that come out of a box mix. Secondly because the only thing I knew how to do was dunk it in chili, which is all fine and good, but...

Why didn't anyone teach me about honey and jam on cornbread sooner??? I went for like 14 years of my life without.

I hold everyone I've ever met responsible.

By the way, don't ask what the colors on the honey dripper thing are. I'm thinking maybe somebody decide to color it with crayons or something? I guess the world will never really know for sure.

Okay, so here's the secret about this cornbread. A lot of people like to use creamed corn, but I'm not that into that. Creamed corn is pretty much just pieces of corn suspended in a freaky looking corn starch jelly. I prefer to add one extra step and blend up a can of corn.

I actually use an immersion blender most of the time so I don't have to get a humungo contraption like a blender or food processor out. And it's okay if their are still flecks of corn or even a few whole kernels, so don't sweat it.

One final thing. I haven't tried this exact recipe with regular flour, but I'm sure it would work too. Let me know in the comments if you tried it out and it worked!

I decided I like it better in a 9x13 inch pan as shown below. I don't know what I was thinking before.

Super Moist Cornbread

1 can whole kernel corn
1 cup milk (Or your favorite dairy free milk, I used coconut)
1/4 cup olive oil
2 eggs
1/4 cup brown sugar
1 1/2 cups all-purpose gluten free flour (I use this mix)
1 cup yellow cornmeal
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 375ºF. Grease an 8x8 inch pan. Drain the can of corn and blend in a blender or with an immersion blender. Add a little milk at a time until it's smooth. Add the remaining milk, oil, eggs, and sugar and mix well. Add the flour, cornmeal, baking powder, baking soda, and salt. Mix until smooth (don't worry about over-mixing unless you're using wheat flour). Pour into prepared pan and bake for 45 minutes or until a toothpick comes out clean (or with a few crumbs attatched).

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