There are certain things I have a big weakness for. Chocolate cake and ice cream for starters and mashed potatoes, roasted vegetables, and hummus for a few others. And on occasion, cornbread lathered in butter and drizzled with a bit of honey. I’m not sure where this love of cornbread came from but if you offer me bread, biscuit, or cornbread- I will nearly always (if not always) choose cornbread.
This particular recipe is a riff on this corn cake with blueberries. I updated it to use gluten-free flour, but you could easily pop back over the other recipe and use regular flour. I also changed how I baked it. Instead of an 8 x 8 pan, I used and 8″ load pan, creating something that was easily sliceable and something that could be packaged for on the go. I also love how the blackberries turned out (and sliced!)
- ½ cup + 2 tablespoons (135 g) Gluten-Free All Purpose Flour (recipe below)
- ½ cup (120 g) fine-ground cornmeal
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- ½ cup maple syrup
- ½ teaspoon vanilla extract
- ¼ cup melted butter, cooled
- 2 tablespoons whole milk
- 1 1/2 cup blackberries
- Preheat oven to 350˚ and line (or grease) and 8″ bread pan.
- In a bowl, stir together AP gluten-free flour, cornmeal, baking powder, and salt.
- In a separate bowl, whisk eggs and add maple syrup, melted butter, vanilla extract, and milk. Pour into dry ingredients and stir until just combined. Fold in the blackberries
- Pour batter into prepared pan and bake for 50 to 60 minutes. Cake should be slightly golden and spring back when lightly pressed. Insert a knife and make sure it comes out clean. Remove from oven, let cool for 5 minutes, then remove from the pan to finish cooling.
- 120 g oat flour
- 120 g millet flour
- 120 g sorghum flour
- 60 g cornstarch
- 60 g arrowroot
- Mix the flours and starches together. Store in an airtight container until ready to use. Sub as needed for recipes that call for regular flour.