Today I am going to share a delicious, simple, gluten free corn bread recipe with you. The taste and texture of this bread reminds me of the corn bread that my mother and my aunt make with only 3 ingredients: roasted corn flour, water and salt. They make it in a pan on the stove and use a little bit of oil to cover the pan so that the bread does not stick. That bread goes very well especially with fried European anchovy. This bread, in this recipe, is made in the oven and has quite many ingredients than my mother’s, but it somehow tastes similar.
The texture of the bread is soft and a little crumbly. It tastes sweet and salty at the same time. I adopted this recipe from “Gluten Free On A Shoestring” blog. The original recipe calls for 4 tablespoons of honey, but I decreased this amount down to 3 tablespoons to make it less sweet and also to reduce the honey smell that gets stuck in the bread. Don’t get me wrong, I am not against honey smell! But it does not work very well when it is so dominant in this bread.
The bread is tastiest when it is fresh out of the oven, still warm. If you eat it with butter, while a bit of butter melting into the bread slice because of the warmth, it is heavenly! It also works great with soup – I made puy lentil soup the same day and ate together and it was a great combination! Speaking of which, the puy lentil soup recipe will be on the blog soon too.
As you can see, even though there is a big amount of baking powder and baking soda, the bread does not rise much. I haven’t done it in a loaf pan but I am guessing that it would also work as a loaf. Let me know if you try — and enjoy your bread!
Difficulty: ★☆☆ (easy)
(I used a springform cake pan, 24cm in diameter)
(My measurement, 1 cup = 2.5 dl)
1 egg, in room temperature, lightly beaten
4 tbsp butter, well-softened in room temperature (alternatively, you can melt the butter and cool it down to room temperature before you use)
1 1/2 cups / 3 dl + 5 tbsp plain yogurt (I used Valio “luonnonjogurtti”, which is a bit more fluid than Bulgarian or Turkish yogurt – the original recipe says that alternatively, you can substitute yogurt with equal amount of sour cream or buttermilk)
3 tbsp honey (I recommend not to use honey with strong flavour, just use regular flower honey)
2 cups / 5 dl corn flour (I used yellow corn flour, by “Risenta”)
1 tsp salt
1 tsp baking soda
2 tsp baking powder (It is rare, but baking powder of some brands may have gluten in it, if there is wheat/wheat starch in it. You’d better check the ingredients just in case while you are buying.)
1. Preheat the oven to 200C.
2. In a mixing bowl, put lightly beaten egg, butter, yogurt and honey and beat them in medium speed until well mixed.
3. Add corn flour, salt, baking soda and baking powder and continue beating until the ingredients just combine. The batter will be very soft, but not fluid.
4. Grease your cake/loaf mould. Put the batter in the mould and using a spatula, spread it evenly on the mould. Put in the oven, in middle rack and bake for 25-30 minutes. The top will be dark yellow/light brown and a toothpick inserted in the centre will come out clean. Once baked, take it out of the oven and let it cool just a little if you want to eat it fresh and warm (but it stays well the whole day so no rush…).
If you are not limited to “gluten free” diet, then you can try my other cornbread recipe with both corn flour and white flour here.