Gluten-Free Vanilla Cornbread Recipe
Playing Dress Up.
This is the sort of cornbread that begs to be served with style. That longs to be gussied up. The kind of cornbread you eat with a fork.
Karina's Gluten-Free Vanilla Cornbread Recipe
3/4 cup sorghum flour
1/2 cup tapioca starch or sweet rice flour
1 cup light brown sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 rounded teaspoon cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon fine sea salt
Add in and stir well:
1 cup very warm water (I microwave it for 30 seconds)
2 tablespoons honey
1 tablespoon bourbon vanilla extract
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I have also made this cornbread with a half cup less brown sugar, I confess. It's less sweet (duh) and more akin to a hearty, regular cornbread with a hint of vanilla. So if you prefer your treats with less sugar, try it with less, and let me know what you think.
The deep golden color of the cornbread comes from the organic light brown sugar.
I used Bob's Red Mill Gluten-Free Cornmeal because the cornmeal is milled in a dedicated gluten-free facility (an aspect becoming more and more important to me). The texture is less refined, more stone-ground (you can see the flecks of the cornmeal in the photograph). I love the whole grain texture. --And, as always, I bought the cornmeal on my own, it was not given to me as a sample to publicize.