Over the year's I've tried ingredients such as buttermilk, coconut oil, brown sugar and various combinations of gluten free flour mix to cornmeal. My goal was to make a cornbread which is a combination between the Jiffy cornbread I grew up on, and the Marie Calendars cornbread served at their restaurants. This cornbread is sweet, but not overly so, and has a mild grainy texture.
I've also optimized the process to have it use as few containers/spoons/cups as possible (see below) but you're welcome to prepare it however you wish, as long as you stick to these quantities.
Dry Ingredients:2/3 cups gluten free flour (I use the Better than Cup For Cup recipe but the Bobs Red Mill 1:1 and similar mixes work well too).
1 1/3 cups gluten free cornmeal
1/3 cup sugar
3 1/2 tsp baking powder
1 tsp salt
Wet Ingredients:1 cup milk
1/3 cup oil (I use grape-seed)
Directions:1. Preheat oven to 400 degrees Fahrenheit
2. Grease a 8 or 9" pan (I use grape-seed oil)
3. In a large bowl, whisk together dry ingredients.
4. In a 2 cup liquid measuring cup, add milk, oil and egg. Whisk together.
5. Add wet ingredients to dry ingredients, whisk until combined.
6. Pour into pan. Bake for 20-25 minutes until golden brown on top and a toothpick comes out clean.
getting ready to freeze some