Gluten and Dairy Free Cornbread

Gluten and Dairy Free Cornbread

 

Really this is more of a cornbread cake. This was really good and I made it for a family get together.

 

I got the original recipe from Pinterest on here: http://thesistersdish.blogspot.com/2009/04/boston-market-cornbread.html

 

And I recreated it in a gluten and dairy free version.

 

 

 

 

Ingredients:

• 1 box of King Arthur brand Gluten Free Yellow Cake Mix
• 2 bags of Pamela's Gluten free Cornbread and Muffin Mix
• Both of these are also dairy free - I checked the labels

 

 

The Cornbread mix calls for these ingredients and instructions and can be found on this website: http://www.pamelasproducts.com/southern-skillet-cornbread/

Ingredients:

• 1 bag Pamela's Cornbread & Muffin Mix
• 3 eggs, large
• 1 cup buttermilk (to make use 1 cup of rice, coconut, almond or soy milk and add 1 tbsp. of vinegar)
For a thicker cornbread, as shown in picture, double this recipe

Directions:

Preheat oven to 375°.

Mix all ingredients together and set aside. Place cast iron or heavy metal skillet in oven to preheat. Carefully spoon 1 TBSP butter or shortening into hot pan and return to the oven until melted. Carefully pour batter into hot skillet and return to oven. Bake for 20-25 minutes until golden brown, or inserted toothpick comes out clean.

 

The Cake Mix calls for these ingredients and instructions and can be found on this website:

http://www.kingarthurflour.com/shop/items/gluten-free-yellow-cake-mix

http://www.kingarthurflour.com/shop-img/labels/1393861481495.pdf

 

In the cake mix I substituted the 1/2 cup of butter equally with a 1/2 cup of butter flavored Crisco.

I also substituted the milk with Silk Coconut milk, unsweetened equally for 2/3 cup.

 

Directions:

I first made the cake mix according to their instructions and then added in the 2 bags of cornbread mix. I did not double the amount of added ingredients (3 eggs and 1 cup of buttermilk) for the 2 bags, but rather kept it with just what one bag called for. It seemed like too many eggs since the cake mix called for 4 and only one bag called for 3 eggs. So I did not put in as much wet ingredients as I did dry, which is ok when cooking gluten free as the type of flour is typically very absorbent. I did substitute buttermilk using 1 cup of coconut milk with 1 tbsp. of vinegar instead.

 

I baked in the oven at 350 degrees F for about 40 minutes and then realized it was browning before it was done in the middle, so I lowered the heat to 325 degrees F and then baked for an extra 5-10 minutes and it was complete.