Is it just us or is cornbread deceptively tricky? On paper it reads simple enough but it can easily become too dry or too cakey, overly sweet or not sweet enough. With all of those variables, it seems as though eliminating the gluten would be recipe for disaster, but somehow our go-to gluten-free gal Elizabeth Barbone has created a bang-up recipe for Gluten-Free Cornbread in her latest, How to Cook Gluten-Free. Perfectly moist and springy, you'd never suspect that this cornbread was made with rice flour and xanthan gum in place of all-purpose wheat flour.
What Worked: If no one told us that this cornbread was gluten-free cornbread we'd be none the wiser.
What Didn't: The recipe is on the sweet side, so if you're a fan of more savory cornbread feel free to scale back the sugar.
Suggested Tweaks: Feel free to gussy up your cornbread with diced jalapeño, shredded cheese or crumbles of bacon. And if you've got buttermilk on hand, it makes a fine substitution for the milk in this recipe, adding a bit more moisture and tang.
As always with our Cook the Book feature, we have five (5) copies of How to Cook Gluten-Free to give away.