Gluten Free Recipe - Skillet Maple Cornbread

MAKES ONE 9-INCH SKILLET, ONE 9-INCH CAKE PAN, OR 9 TO 12 MUFFINS

Ingredients:

• Gluten-free non-stick spray
• 276 grams (2 cups) of finely ground cornmeal
• 95 grams (½ cup) of well-packed brown sugar
• 72 grams (½ cup) of potato starch
• 44 grams (¼ cup) of granulated sugar
• 1 tablespoon double-action baking powder
• 1 teaspoon of xanthan gum
• ½ teaspoon of fine salt
• ½ cup of canola oil or ghee, melted and slightly cooled
• 1 cup buttermilk (see note, this page), room temperature
• 2 eggs, well beaten
• 1 teaspoon of maple extract

Instructions:

1. Preheat the oven to 400 ° F. Spray a 9-inch oven-safe pan, such as cast iron, a 9-inch cake pan, or a 12-cup muffin pan with gluten-free non-stick spray.
2. In a large bowl, whisk together the cornmeal, brown sugar, potato starch, granulated sugar, baking powder, xanthan gum, and salt. In a small bowl, whisk together the oil, buttermilk, eggs, and maple extract.
3. Add the milk mixture to the dry ingredients and mix well to mix. Pour the mixture into the prepared pan.
4. If cooking in the pan or cake pan, bake for 35 minutes or until lightly browned around the edges. The center of the cornbread should come back when gently tapped. Bake the muffins for 20-23 minutes, or until the muffins are reborn when lightly shaken.
5. Remove the pan from the oven. Leave to cool for 10 minutes, then cut into wedges and serve hot.

Note: Store leftovers in a resealable bag in the refrigerator for up to 24 hours. To freeze, allow the cornbread to cool to room temperature, then cut. Store the wedges or muffins in a resealable bag in the freezer for 3 weeks. 

The wedges or muffins can be reheated in an oven at 200 ° F for 10-15 minutes or defrosted in the microwave for 1 minute at 50 percent power. Both are also good toasted straight from the freezer in the toaster oven for 5-8 minutes.

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