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I made chili the other day and a couple hours before dinner, cornbread started to sound like a really good addition to the meal. However, since we have a child with a serious corn sensitivity, corn is not a normal part of our diet. Sometimes we make grain-free flax bread using almond flour, but our daughter is mildly sensitivity to almonds, so we have limited almond flour greatly. Given these restrictions, I started searching for recipes. It is quite possible that my google-fu was rusty and my impatience too great, but I quickly decided that what I was looking for wasn’t available. So, on to plan B: do it yourself!
I wanted something with a texture similar to cornbread, but containing no corn. We greatly downsized the flour collection when we moved, so we had rice flours available to work with, and not a whole lot more. I decided to take a chance and modify a basic cornbread recipe to use rice flour. Easy enough, but would it work? Yes, it did! Here’s what I ended up with.
- 2 cups kefir or buttermilk or milk + 2 Tbsp apple cider vinegar
- 1 cup brown rice flour
- 1 cup white rice flour
- 2 teaspoons salt
- 1 teaspoon baking soda
- 2 eggs
- 2 tablespoons melted butter
- Preheat oven to 450F.
- Place a 10 to 12 inch cast iron skillet in oven while preheating.
- Combine flour, salt and baking soda in a bowl.
- Add kefir and eggs and mix well.
- Stir in melted butter to make a runny batter.
- Once oven and skillet are preheated, pour batter into the hot skillet and bake for around 18 to 22 minutes, until golden brown.
So, how did it turn out? Great! The kids were thrilled and we all enjoyed a little treat. Some days you get luckier than others. This is definitely going to be a repeat at our house. The texture wasn’t so far from cornbread, though it seemed like one of the recipes with added wheat flour (heresy, I say!). Also, I prefer an unsweetened cornbread. This is one of those, but adding a tablespoon or two of honey or sugar would make this sweet if that is your thing. Enjoy and have fun!