Posted on | December 6, 2007 | 1 Comment
This is a gluten free, dairy free, wheat free, gfcf adaptation of Dreama’s Spoonbread recipe. This is a delicious recipe, but not for folks who dislike chunks in their cornbread! It’s somewhat similar to our cornbread recipe, but it cannot be made egg free. YUM.
This recipe is gfcf, gluten, dairy, wheat, soy, nut, peanut, fish, shellfish, and berry free. If you want an egg-free cornbread, try this cornbread recipe, as it is difficult to replace anything more than 2 eggs in a recipe. Obviously, this is not corn free either.
- 1 1/3 cups light colored gf flour (pea, sorghum, millet, amaranth all work well)
- 2/3 cups starch (corn, arrowroot, tapioca, sweet rice flour or a mix of them)
- 1 1/2 tsp (aka 1/2 TBS) xanthan gum
- 2 cups cornmeal
- 1/4 cup baking powder (this is not a misprint!)
- 1 teaspoon salt
- 2 cups liquid – first make the soured coconut milk. Then use the remainder of the coconut milk and water from rinsing out the coconut milk can to make 2 cups [remember “lite” coconut milk is simply coconut milk that is watered down!]. (or use 2 cups of your favorite milk substitute)
- 3/4 cup granulated white sugar
- 1/3 cup vegetable oil which works for your family
- 4 large eggs, slightly beaten
- 1/2 cup (1 stick) margarine, melted (we use Fleishmann’s unsalted, which has soy – for soy free, use a soy-free margarine or use 1/2 cup oil)
- 1 cup soured coconut milk (1 TBS vinegar or lemon juice, then enough coconut milk to fill 1 cup)
- 1 (14-16 oz.) can creamed corn
- 1 (14-16 oz.) can whole kernel corn
- 1 small white, yellow, or sweet onion, finely diced
- 1/2 green bell pepper, diced
Preheat oven to 350°F. Prepare a 9? x 13? baking pan with a light coat of oil or a liner such as parchment paper or Reynolds Release.
Whisk the flour, starch, xanthan gum, cornmeal, baking powder and salt together into a large mixing bowl.
In a smaller bowl, mix together the milk, sugar, oil, melted margarine and soured coconut milk with a whisk, blending until fully incorporated.
Add the eggs to the liquid mixture. Whisk in until each egg is well blended into the other liquid ingredients. Use a spoon or spatula to add the creamed corn to the liquid mixture and stir to combine well.
Make a well in the flour mixture, and add the liquid mixture into the flour mixture in small batches, mixing well by hand until all of the dry and wet ingredients are well incorporated. Don’t overmix! Just combine everything thoroughly.
Add the whole kernel corn, onion and green pepper to the batter. Stir just enough to incorporate the vegetables and distribute everything evenly throughout the batter.
Pour the batter into the prepared pan and bake for 45 minutes or until a knife inserted in the middle comes out clean.
This will taste like a cross between a cornbread and a custard – it is delicious. The original recipe is from a Kosher vegetarian, but we ate it with the Juicy Apple Pork Medallions, and it was delicious.