This upgrade on my older cornbread recipe is great, since it includes corn within the batter as well. Yum!  We really enjoy eating it with corn and bacon chowder - a cozy winter meal. My older cornbread recipe is equally delicious, but I often use that one when I'm making stuffing, whereas this is a nice bread to accompany stews and soups. Enjoy! 

A yummy slice of cornbread - filled to the brim with fresh corn, too!

Cornbread

Makes 8 x 10 or 9 x 13" pan. 

Preheat oven to 400 F. Line pan with parchment paper. 

In a bowl, whisk together: 

1 1/4 cup cornmeal

1 cup Kristin's Gluten-Free Flour Mix (OR 1/2 brown rice flour, 1/4 cup tapioca starch, 1/4 potato starch, 1/2 tsp xanthan gum)

1/4 cup sugar

1 Tbsp baking powder

1/2 tsp salt

Add and whisk in: 

1 cup milk

1/4 cup melted butter

1/4 cup honey

1 egg

Fold in: 

2 cups thawed sweet corn kernels (or fresh kernels)

Spread batter into pan. Drizzle with honey before baking (optional, but quite nice). 

Drizzled with honey and ready to bake.

Bake for 20-25 minutes, until nicely golden brown.  

Just out of the oven. 

Remove and let rest in pan for 5-10 minutes. Then I like to slide it onto a cooling rack to avoid any sogginess as it cools.  Slice and serve! Delicious with butter. Leftovers store perfectly cut and in the refrigerator for several days. Reheat with a dollop of butter on top.  You can also slice and freeze for later. Enjoy! 

So yummy served with corn and bacon chowder, or a homemade chili. 

Cornbread Recipe by Successfully Gluten Free!

Cornbread & Honey Butter AND Cornbread Stuffing

Cornbread can be a great option for those gluten-free eaters out there.  You can eat it with many things. I love cornbread with chili. I love cornbread with my chicken pot pie. I love cornbread warm with honey butter (recipe below) for breakfast, lunch, or dinner.  But when those holidays roll around, I particularly love my cornbread stuffing!  Enjoy!

Delicious cornbread stuffing. Yum!

Cornbread & Cornbread Stuffing

Cornbread:

Heat oven to 400F.  Line cookie sheet with parchment paper and butter lightly. 

* IF you just want cornbread – bake in a 8”x8” pan lined with parchment paper ~20-25 min.

 

Beat with wire whisk:

1 cup milk

¼ cup melted butter

1 egg

Add and mix in:

1 ¼ cups cornmeal

1 cup Kristin's Gluten-Free Flour mix (OR ½ cup brown rice flour, ¼ cup potato starch, ¼ cup tapioca starch + 1/2 tsp xanthan)

½ cup sugar (OR 1/3 cup honey)

1 Tbsp baking powder

½ tsp salt

Pour batter onto cookie sheet and spread so it’s evenly spread throughout most the cookie sheet (it doesn’t need to be touching the sides of the cookie sheet).

Spread on a cookie sheet for cornrbead stuffing.

Bake ~15-20 minutes, until golden brown and toothpick inserted in center comes out clean.   

Lightly browned for cornbread stuffing.

Cool on pan 5 min. Transfer to wire rack to cool fully.  Cut into cubes for stuffing.  Or, for cornbread, cut and slather with honey butter.  Enjoy!

Cubed for cornbread stuffing, below.

Honey Butter:
SO easy and delicious on toasted bread, too!

Mix together:

1/4 cup honey
1/4 cup softened (can be slightly melted) butter

Store in refrigerator for 1-2 weeks.

Cornbread Stuffing:
Make cornbread as directed, let cool, and cut into cubes.

Toss the cornbread cubes with the following:
½ tsp dried thyme

1 tsp salt

½ tsp dried sage

¼ tsp pepper

Melt in large pot/dutch oven over medium-high heat:

¾ cup butter

Add and cook until tender, stirring occasionally:

2-4 lg stalks celery (with leaves), chopped fine
1 lg onion, chopped fine

Gently mix celery and onion into cornbread cubes.  Cover, and keep warm.

Once your chicken or turkey is finished, pour some drippings over stuffing and mix in. If you don’t have this, you can use a bit of warm chicken broth drizzled over to add some extra flavor.
Enjoy!