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By Benjamina Ebuehi
Rated 5.0 stars by 1 users
By Benjamina Ebuehi
8
Recipe, introduction and photos reprinted with permission from, 'A Good Day to Bake: Simply Baking Recipes for Every Mood' by Benjamina Ebuehi.
I love the versatility of cornbread. It’s perfectly at home thickly sliced with eggs for brunch or dunked in a big bowl of chilli, and simply toasted with plenty of salty butter is always a good idea.
Here, it’s gently spiced with some cumin and coriander before being smothered in a buttery honey glaze, speckled with seeds and chilli. I always have a little moment when I’m pouring the glaze on top, mesmerized by how it glistens and slowly seeps into the surface.
This recipe looks lovely. I want to make it gluten free. Can I use a one-to-one GF flour? Do you have other recommendations? Thank you
This is THE BEST cornbread ever. I am addicted!!!!
Hi Linda,
Thank you for your interest in this recipe! At first I was going to recommend a 1-to-1 substitution with a gluten free flour blend, but after doing a little digging I found some extra information.
The blog post linked below recommends using 90% of what the recipe calls for when substituting GF flour for wheat flour, even for GF flour mixes that claim to be 1-to-1 substitutions. This is to avoid the recipe coming out drier than intended. The link below includes a recipe to make your own GF flouo blend, but I found the extra details about gluten free baking very helpful, even if you go with a store bought gluten free flour!
https://theloopywhisk.com/2021/09/23/homemade-gluten-free-flour-blend/