I love corn bread. Ever since I was a child, it (along with baking powder biscuits and my mother’s homemade bagels) has been one of my favorite breads. Fortunately, it is a bread that lends itself to gluten-free (and yeast-free) preparation – much more so than the bagels ever will. It is also easy and quick to prepare. And, it tastes fantastic, particularly when cooked in a skillet or dutch oven. Oh, and when you add things to it – like green chiles, sage, or a little chile powder, it can change the flavor in amazing ways.
Did I already mention that I love corn bread? Guess what? So do a lot of other people.
Especially, this recipe.
Why, you ask? (OK, maybe you didn’t, but I’ll tell you anyway.)
Because, it is bursting with the flavor and texture of corn meal, corn flour, and corn niblets. That’s right, it’s the triple-corn threat. And it is to be taken seriously.
The question I am most often asked when people try this recipe isn’t, is this really gluten-free, but rather, can I please have more? And sometimes, will you bring that again next time? Or, can I have your recipe? This last question was asked again recently, prompting me to share it here.
Whether it’s book club, dinner with friends, a dutch oven cook-out, or Sunday brunch, the Triple-Corn Corn Bread recipe is by far the best side-dish for entertaining that I’ve ever come up with. Of course, I am biased.
If you are a host looking for an appealing bread recipe that accommodates guests with food sensitivities, a guest hoping to expand the dinner options, or some combination of the above, consider adding this recipe to your repertoire.
This bread can also be used for croutons or corn-bread stuffing. Just omit the niblets, make the recipe as instructed, then cut the bread into 1/2″ cubes. Lightly toss the cubes with a little olive oil and bake them at 350 degrees F for 10 minutes or until crunchy and golden brown. Crunch the toasted cubes up if you need bread crumbs.
Triple Corn Corn Bread
Ingredients
- 1 cup corn meal
- 1 cup fine corn flour
- 1 tsp xanthan gum or flax meal
- ⅓ cup granulated sugar
- 1 Tbsp baking powder
- 1 tsp salt
- 1 cup dairy-free milk alternative (unsweetened, plain soy, rice, almond, etc.)
- ⅓ cup vegetable oil
- 2 large eggs
- 1 15-oz can of corn niblets, drained
Instructions
- Preheat oven to 400 degrees F.
- In a large mixing bowl, whisk together dry ingredients.
- In a separate bowl, combine all wet ingredients except corn niblets. Add to flour mixture and stir just until blended.
- Lightly stir corn niblets into batter.
- Pour batter into a lightly greased 8×8″ baking pan or dutch oven.
- Cook for 20-25 minutes, or until a wooden tooth pick inserted into the center of the bread comes out clean.