I gotta be honest with you--this is not your grandma's cornbread. If you need it gluten- and dairy-free, it just can't be. But as a substitute, it's not bad! I like mine with chili.
Jamie Oliver has a good recipe that I finagle a tiny bit. Here's my riff on his version.
- 1.5 cups gluten-free baking mix (including salt and baking powder)
- 1.5 cups cornmeal
- 1/4 cup sugar
- 2 tablespoons honey
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1.5 cups milk (I use organic soy)
- 6 tablespoons grapeseed (or other neutral-flavored) oil
Grease an 8 x 8 glass baking dish, mix ingredients together, and pour into the dish. Bake at 180 C for about 23 minutes. The cornbread will turn a bit brown (or fox-colored as they say in Japan) and will be firm in the middle. This is great as muffins too!
Call me crazy, but I love this leftover, heated up again, and spread with homemade (unsweetened!) peanut butter.