Snow is falling at our house today, and it’s so beautiful! Which obviously means it’s chili-making time. Who doesn’t love a perfect, golden, crumbly cornbread with their chili?
What I love about this recipe is that unlike a lot of gluten free breads, it holds it’s shape well and retains its soft texture, but also crumbles perfectly into a huge bowl of hot chili!
Sadly, the quick and easy cornbread mixes usually contain wheat as one of the first few ingredients. With just a tiny addition of gluten free flour, this cornbread batter turns into a beautiful Celiac and Gluten Intolerant safe side dish. For this recipe, I used Bob’s Red Mill gluten free flour, but feel confident that this cornbread would do just as well with white or brown rice flour, too.
A few years ago, I posted this recipe entitled “Quick-Stir Peanut Butter Cookies.” When I was thinking of a title for those cookies, I wanted a term for something that comes together simply, with little fuss and few ingredients and NO use of electric mixers, etc. “Quick-stir” was what came to mind, and I thought it fit perfectly for this cornbread too!
Quick-stir Gluten Free Cornbread
1 1/2 c. yellow cornmeal
2 Tbsp. gluten free all-purpose flour
2 Tbsp. white granulated sugar
1 tsp. salt
2 Tbsp. baking powder
1 c. milk
1/4 c. vegetable oil or olive oil
Combine all dry ingredients in a large mixing bowl. Add the egg, milk and oil and stir gently to combine. When all lumps of dry ingredients are gone, pour the batter into a greased 8 x 8 in. baking pan. Bake for 20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Allow at least ten minutes to cool before slicing and enjoying!
Yesterday we had family over for Sunday dinner, and I made a huge pot of chili. It only seemed like the right dish to make after a decent dusting of snow! I made a batch of regular cornbread as well as this GF recipe, and they were both a hit. I’m thankful we live in a world where cornbread and chili exist. 🙂
Hope you enjoy as much as we did!