You’d think given that cornmeal is naturally gluten free, coming up with a gluten free cornbread would be as easy as my magical first try with gluten free carrot cake cupcakes. No such luck.
I’ve been working on this sweet gluten free cornbread idea for months at this point and kept meaning to get around to blogging about it. While I liked it, I think something still felt missing so I probably wasn’t excited enough to share it with the world. We have a running joke in our house now after I’ve made a new gluten free supper (or snack), if it is “blog worthy”. If it’s just OK- I don’t want to put it out there because it’s only fun when I get to share something that I really love (and I am a not so secret perfectionist).
Last weekend I finally found the missing link to make this recipe officially “blog worthy”: blackberries. I saw a recipe in my Rachel Ray magazine and knew instantly that it was the finishing touch to my long term cornbread project. Thankfully it worked beautifully as a breakfast treat when my parents were in town and even got the approval of my picky mother, who doesn’t typically like cornbread. The blackberries add a unique touch and since they burst a bit while the bread cooks, some added moisture to keep it from drying out. The beautiful color isn’t bad to look at either as you dig in . Keep this recipe on hand as berry season is upon us and it is the perfect multi-tasking recipe- an updated classic breakfast AND a dessert quality treat.
- 3/4 cup gluten free cornmeal
- 3/4 cup gluten free flour (I use Bob’s Red Mill All Purpose Baking Flour, which doesn’t have any nasty gums or weird artificial stuff you can’t pronounce)
- 1/4 cup (lightly packed) brown sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 3/4 cup milk (I typically use regular milk when baking)
- 2 large eggs
- 1/4 cup honey (tip: spray the measuring cup with cooking spray to make sure you don’t leave any honey behind!)
- 1 teaspoon vanilla
- 3 tablespoons unsalted butter, melted and slightly cooled
- 1 cup blackberries (rinsed and well dried- you don’t want to add extra moisture to the batter)
- Pre-heat the oven to 375
- In one bowl, whisk together the dry ingredients
- In a separate bowl, combine all the wet ingredients except the butter
- Fold the dry ingredients into the wet, stirring gently to combine
- Add the melted butter last and stir once or twice to combine
- Let the mixture stand for about 15 minutes before pouring into a 9 inch pan that has been sprayed well with cooking spray
- Drop in the blackberries last, evenly distributing throughout the pan
- Bake for about 28-30 minutes until the top starts to turn golden brown and it is cooked through the middle, careful not to over-bake!