I can't say gluten-free corn bread has been on my list of things to make for much time at all. I actually don't think I've ever had it before I made it myself. A couple of weeks ago, I escaped the city with a gaggle of girls (and the men that stick close to us) to an orchard that was ripe with raspberries, apples, squashes and fresh corn on the cob.
I came home with loads of freshly harvested squashes (recipes to follow soon) and indulged in a little fresh off the land, corn on the cob. Corn is a tricky thing for me to eat. Not because it gets all stuck in that annoying wire I have cemented to the back of my top and bottom teeth, but because it is like my fear food. For one, it is definitely one of the worst foods to eat if you have any digestive challenges as it can be a whole load to much of fibre for the delicate nethers. But also, I feel like corn isn’t really food, largely because 95% of the corn that is grown in North America isn’t food. More on that here and here and here.
Fresh, sweet corn on the cob, however is amazing. I had one cob of corn last summer and it was delish. This past summer I ate it about three times. Slowly, but surely it is coming back as a rare treat. Lately though, I had been thinking about corn bread.
When I was in Tofino in the summer, we had the most amazing corn bread from the restaurant Sobo and I never really stopped thinking about it. While at the farm, I picked up some fresh cobs and was determined to give corn bread a try.
The first thing I learned is that you bake corn bread in a skillet. The second thing I learned is that a skillet is a fancy word for frying pan. And the third thing I learned, after four years with the same ‘skillets’, is that they can go in the oven. Who knew?
As long as you have stainless steel without any fancy plastic handles or such things, they should be oven safe up to 400 degrees, but check with your manufacturer just to be sure. You don’t actually want your skillet becoming part of your corn bread.
So here is my first attempt and it worked. And it was so amazingly good. My skillet corn bread made fast friends with my Autumn Pumpkin Soup and now, one seems just lonely without the other.
- 1 cup stone ground cornmeal (you want a fine grind! If not fine, grind it down in your spice grinder)
- ¾ cup buckwheat or sorghum flour
- ½ cup arrowroot starch or tapioca starch
- 1 teaspoon guar gum
- 1 teaspoon baking soda
- 1 teaspoon of cinnamon
- 1½ teaspoons baking powder
- 1 teaspoon fine sea salt
- ¼ cup succanut
- cinnamon to sprinkle (optional)
- 2 eggs or 1 tablespoon
- Ener-G Egg Replacer
- whisked with ¼ cup warm water*
- ⅓ cup olive oil or grapeseed oil
- ¼ cup apple sauce
- 1 cup very warm water (add more if needed- the batter should be cake like- but not too runny)
- Preheat your oven to 375 F.
- Oil a 10-inch skillet (iron or stainless steal recommended).
- Mix together the dry goods.
- In a separate bowl, mix together the wet goods.
- Add wet to dry and mix until batter is smooth.
- Heat the prepared skillet over medium-high heat and pour the batter into the heated skillet (I skipped this step but it seems a popular one so I added it in for you).
- Sprinkle cinnamon over the top of the batter.
- Bake for 25 to 35 minutes, until firm in the centre and a little golden towards the edges.
- Place the skillet on a cooling rack rack and allow the cornbread to chill out for about 15 minutes before cutting.