Cornbread Base

CORNBREAD BASE

1 1/4 c. GF flour
3/4 c. cornmeal
1/4 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1 c. milk (I use coconut milk)
1/4 c. olive oil (plus more for topping, optional)
1 egg, beaten

Preheat oven to 400. Grease pan (8-inch, 9-inch, or (my favorite) cast iron skillet). Mix together flour, cornmeal, sugar, baking powder, and salt. Add milk, oil, and egg. Stir until combined.

Pour batter into pan. Top with a thin layer of olive oil. Bake 20-25 minutes or until cooked through. You can turn on your broiler for a few minutes to brown the top well.

*This is good as is, but get creative! Here are some ideas:
1. Corn dogs - add (whole or sliced or chopped) hot dogs to batter. Mix mustard into the batter. You can also add chopped onions or onion powder. I use 4 hot dogs per half recipe of cornbread and bake in my small cast iron skillet.
2. Mexican cornbread - add any combination of ground beef, chicken, diced green chilies, shredded cheese (cheddar, colbyjack, pepperjack, or preshredded Mexican blend work well!), cumin, onion powder, garlic powder, chili powder


Recipe by weight:

200 gr King Arthur gluten free flour
108 gr Quaker cornmeal
50 gr sugar
2 tsp. baking powder
1/2 tsp. salt
1 c. milk (I use coconut milk)
1/4 c. olive oil (plus more for topping, optional)
1 egg, beaten


Including this since I'm usually only cooking cornbread for hubby and me (the boys react to corn products so I make them something else when we eat it)...

Halved:

100 gr flour
54 gr cornmeal
25 gr sugar
1 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
2 Tbsp. olive oil
1/2 egg