This crumbly quick bread is a staple of the Southern cuisine and is typically served with soups and stews. It is also super delicious eaten warm from the oven with a little maple butter smeared on top.
The Japanese Non-Gluten Rice Flour makes it melt-in-the mouth tender and the sweet corn kernels enhance the flavor and make it even more appetizing. You may experiment with adding sliced jalapenos (or other green chilies), sundried tomatoes, or cheese to the batter.
We baked it in a muffin pan to get individual portions, but feel free to use a loaf pan and bake for 25 to 30 minutes.
To preserve the freshness, it is best to store any leftover cornbread in the freezer and reheat as needed.
Fun fact: The Native Americans are credited for creating the Southern version of the cornbread.
YIELD: 10-12 servings
PREP TIME: 15 min
BAKE TIME: 20 min
RECIPE TYPE: American | Bread | Gluten -free
- 11/4 cup cornmeal
- 3/4 cup Japanese Non-Gluten Rice Flour
- 1/4 cup tapioca flour
- 1/4 cup arrowroot or potato starch
- 1/2 teaspoon baking soda
- 1/4 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup sour cream
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 11/2 cups fresh or frozen sweet corn
Preheat oven to 400°F/200°C/Gas 6 and lightly spray a muffin pan with cooking spray; line with baking paper cups if desired and set aside.
Add all dry ingredients to a bowl and mix well.
Whisk sour cream, buttermilk, butter and eggs in another bowl and add the dry ingredients; stir until just combined. Fold in 1 cup corn and spoon the batter into the prepared muffin cups. Scatter the remaining 1/2 cup corn over the tops.
Spoon the batter into the prepared muffin cups and scatter the remaining 1/2 cup corn over the tops. Bake for about 20 minutes or until golden and a cake tester inserted in the center comes our clean.
- Substitute sugar with honey or another sweetener of choice