When I made chili last fall and winter, I made Bob’s Red Mill cornbread mix to go with it. I hadn’t learned enough about the various flours to even attempt to make my favorite cornbread recipe, one I tore out of a Martha Stewart Living magazine years ago.
But that was then – this is now.
I started eating chili in my dreams a few days ago. Here in Illinois, temperatures this week have been below normal – averaging about 50 degrees for a high. Brrr…. Besides, it’s fall. And Haunted Barn season. I always made a lot of chili and cornbread during this season.
And now I can get right back to that familiar ritual. Because I have converted my cornbread to gluten free.
Try it. It’s a slightly sweet, crunchy cornbread that goes great with the smokiness of chili. If you don’t like your cornbread with a bite of crunch, you can use fine-ground cornmeal.
Brown Sugar Cornbread
Adapted from a Martha Stewart recipe
1/2 cup unsalted butter, plus more for the pan
1 1/3 cup medium-grind cornmeal
1/3 cup brown rice flour
1/3 cup sorghum flour
1/3 cup cornstarch
1 tsp xanthan gum
1 1/4 tbsp baking powder
1/2 tsp kosher salt
1/3 cup brown sugar
1 cup milk
2 eggs, beaten
Preheat the oven to 350 degrees. Butter a 9×4 1/2″ loaf pan and set aside.
In a large bowl, whisk together the cornmeal, brown rice flour, sorghum flour, cornstarch, xanthan gum, baking powder and salt.
In a saucepan, melt the butter. Add the brown sugar and whisk briskly until combined. Remove from the heat and then add the milk; stir. Add the beaten eggs, whisk quickly, and then pour over the dry ingredients. Stir until just combined. Pour the batter into the prepared pan and bake for 35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Allow to cool for 1o to 15 minutes, remove from the pan, and slice.