When the weather is cold and I need a warm, hearty, batch of cornbread, this is my "go-to" recipe. My favorite thing about this recipe is how easily it can be converted from a wheat version into a gluten free version. We have had great success with this using the Pamela's All-Purpose mix.
As a side note, depending on the flour that you choose to use, you'll want to make sure to add xylitol, if it doesn't already contain it in the flour mix. Hope you enjoy!
Homesteader Cornbread
1 1/2 Cups Cornmeal
2 1/2 cups Milk
2 Cups All-Purpose or Gluten Free Flour (I use Pamela's GF All-Purpose flour mix. If using a different flour mix, you'll want to make sure it contains Xanthum Gum, or add it seperately.)
1 Tbsp. Baking Powder
1 tsp. Salt
2/3 Cup White Sugar
2 eggs
1/2 Cup Veg Oil
Preheat oven to 400 degrees. In a mixing bowl combine milk and cornmeal. Allow to set for 5 minutes, or more. Grease a 9x13 pan and set aside.
In separate bowl mix together dry ingredients; flour, baking powder, salt, and sugar. Mix in the cornmeal mixture, eggs, and oil. Pour batter into greased 9x13 pan and bake for about 30 to 35 minutes. I like to bake it just until the cornbread is a very light brown and a toothpick inserted in the center comes out clean. Depending on the oven, I set the timer just shy of the recommended time, about 20-25 minutes. It's too easy to overcook this, especially if it's gluten free. For a moist cornbread it can't be overcooked and soaking the cornmeal in the milk is important.
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