Posted on | May 1, 2011 | No Comments
We love our delicious cornbread, but recently we started playing around with the recipe a bit, and found that a few tweaks made the cornbread even better. One variation includes dairy, and the Cheesy Cornbread Biscuits are delicious, but the Cornbread Biscuits without cheese are yummy, too!
This is a delicious gluten free, family-friendly recipe! It can also be (if you double check ingredients!) a wheat free, dairy-free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, vegetarian, vegan, and top 8 allergen free recipe.
- 1/4 cups fine cornmeal
- 1/2 cup millet, brown rice, or other pale flour
- 1/2 cup white rice flour
- 1 1/2 tsp xanthan gum or guar gum
- (if not gluten-free, just use 1 cup flour and omit the xanthan gum)
- 1/3 cup sugar
- 2 tsp baking powder (1 TBS if not using eggs)
- 1 tsp salt
- 2 eggs (or 1/3 cup applesauce)
- 1/2 cup vegetable oil
- 1 can creamed corn (14-15 oz)
- Variation: If you can eat dairy add 1 1/2 cups shredded sharp cheddar cheese
Grease 2 cookie sheets or line with Silpat or Reynold’s Release foil. Preheat oven to 350.
Whisk together ingredients from cornmeal to salt in a medium bowl
Add wet ingredients to the bowl, and mix until just blended. It will look something like brownie batter.
If you can eat dairy, add the cheese at this point. Mix for just a moment, until the cheese is mixed through the batter
Using a small cookie scoop/ice cream scoop, scoop balls of batter onto the prepared cookie sheets. Leave at least 1″ between each biscuit to allow for them to expand while baking.
Bake 12-15 minutes or until the top is firm and lightly brown. Serve warm with some butter or butter substitute.
This goes great with ham, bbq ribs, chili, bbq chicken, ham and bean soup, or anything with a Southern flavor. This is a wonderfully moist cornbread biscuit that gets devoured in our house and tastes equally good without eggs.