Basic Corn Bread
Basic Corn Bread is a traditional American staple, especially in the Southern states. Originating from Native American cuisine, corn bread has evolved into various forms across different cultures and cuisines. It is a bread that can be served as a side dish or main course, suitable for breakfast, lunch, or dinner. The major ingredients include cornmeal, which gives it a distinctive texture and flavor, along with sorghum flour, potato starch, tapioca flour. The method involves mixing dry ingredients with wet ingredients like milk, vinegar, olive oil, and an egg to create a batter, which is then baked.
- ¾ cups Low-Fat Milk
- 1 tablespoon Distilled White Vinegar
- 6 tablespoons Olive Oil
- 1 Large Egg
- 1 cup Gluten-Free Whole-Grain Cornmeal
- ½ cups Sorghum Flour
- ¼ cups Potato Starch
- ¼ cups Tapioca Flour
- ⅓ cups Brown Sugar
- 2½ teaspoons Baking Powder
- 1 teaspoon Kosher Salt
- ¾ teaspoons Xanthan Gum
- ½ teaspoons Baking Soda
- Freshly Ground Pepper
- Oven Preparation:
Begin by preheating your oven to a temperature of 375°F (190°C). Take an 11-by-7-by-2-inch (28-by-18-by-5-cm) glass baking dish and lightly coat it with olive oil to prevent sticking.
- Mixing Liquids:
In a glass measuring cup, mix together the milk and vinegar, letting it sit for about 5 minutes. Following this, incorporate the olive oil and egg, whisking them together.
- Combining Dry Ingredients:
In a sizable bowl, whisk the cornmeal, sorghum flour, potato starch, tapioca flour, brown sugar, baking powder, salt, xanthan gum, baking soda, and a pinch of pepper. After whisking the dry ingredients, add the previously mixed liquid ingredients to the dry mix and stir well with a wooden spoon.
- Baking Dish Preparation:
Transfer the batter into the oiled baking dish, using a rubber spatula to spread it evenly across the dish and smooth the surface.
- Baking the Corn Bread:
Place the baking dish in the oven and bake. This should take about 30 minutes. To test, insert a toothpick into the center of the bread; it should come out clean. After baking, let the corn bread cool on a wire rack while still in the pan for 15 minutes before serving at room temperature for the best flavor.
