Gluten free cornbread for Thanksgiving
|Gluten Free Cornbread|
I wanted to try a recipe for cornbread since a long time, as it was an amazing opportunity to create some new breads that can suit my celiac friends. As I am going to host my first Thanksgiving dinner, it was the perfect occasion to dive my fingers into the dough!
For 8 breads you need:
- 350 gr. of cornmeal
- 150 gr. of maizena
- 1 tbsp. of baking soda
- 175 gr. of goat yogurt
- 155 gr. of almond milk, can be replaced by goat milk or any other milk
- 140 gr. of rinsed canned sweet corn
- salt and pepper and a couple of Sishuan pepper corns for the decoration
- 30 gr. of grated parmigiano for the topping (optional)
1/ Mix together the dry ingredients: cornmeal, maizena, baking soda, salt and pepper, in a bowl.
2/ Add the yogurt and milk and start to mix with your fingers till you get a nice and smooth dough.
3/ Add the sweet corn to the dough and mix.
4/ Lay a cooking sheet in a baking tray. Divide your dough in 8 balls and put them on the tray. It does not matter if they stick together.
5/ Sprinkle the parmigiano on top and the Sishuan pepper.
6/ Put in the oven at 200ºC for 30 minutes. When the cheese is getting golden and a knife come out clean from the centre of a ball, take the breads out and let it cool down.
|Cornbread ready for Thanksgiving dinner!|
7/ Keep in a up-tight box in the fridge for at least 1 week. This is something you can have done in advance for your dinner, and just bring them to the oven 10 minutes to get the cornbread warm before serving!
Enjoy your dinner with family and friends!
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