Gluten-Free Cornbread

Hi All!  I know it's been a while since I posted.  Honestly, there hasn't been much time for diversion lately! Nevertheless, we had a great fall meal last night with some friends and I promised to share the recipes.  The meal included chili, cornbread, and a pumpkin gingerbread trifle which was so yummy!

We'll start with the cornbread :)  The cornbread is gluten-free, although we had a moment of uncertainty (research via Google shows that white vinegar, when distilled, is indeed GF.  Yay!) I especially love the real corn added into the recipe - makes it have a great texture. My recipe comes from here.

Yum.  Doesn't that look delicious?

Ingredients:
1 c. milk
1 tbsp. distilled white vinegar
2 c. cornmeal
2 tbsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1/4 c. + 2 tbsp. sugar or sugar substitute
1 1/2 c. corn (canned or frozen work great)
2 tbsp. canola oil
1/4 c. applesauce

First, preheat your oven to 420F.  In a small bowl, combine the milk and vinegar, stir, and set aside.  This is basically creating your buttermilk that's typically used in cornbread.  Meanwhile, in a large bowl, combine all the dry ingredients: cornmeal, baking powder, salt, baking soda, and sugar.  In a medium-sized bowl, combine the corn, applesauce, oil, and milk/vinegar mixture.  Add the wet ingredients to the dry ingredients and stir until everything is moistened.

Pour the mixture into a greased 8x8 pan.  Cook for about 25 minutes and let cool.  The directions I had recommended letting cool for 15 minutes before removing so it doesn't get crumbly.  I waited at least 15 minutes and it was still a tad crumbly, but mostly held together.

That's it!  Enjoy!