- 1 cup finely ground yellow gluten-free cornmeal
- 2/3 cup brown rice flour
- 1/4 cup potato starch
- 3 Tbsp tapioca flour
- 2 Tbsp granulated sugar
- 1 1/2 tsp gluten-free baking powder
- 1 tsp agar powder or unflavored gelatin
- 1 tsp xanthan gum
- 1/2 tsp baking soda
- 1/4 tsp ground cinnamon
- 1/4 tsp freshly grated nutmeg
- 1/4 tsp fine salt
- 2 large eggs, at room temperature
- 3/4 cup buttermilk, shaken
- 1/2 cup creamed corn
- 2 Tbsp honey
- 5 Tbsp unsalted butter, melted and cooled
- 1/3 cup dried cranberries
- 1/3 cup finely chopped dried apricots
- Preheat oven to 425°. Grease a 9 by 9-inch baking pan with vegetable oil spray.
- Combine cornmeal, rice flour, potato starch, tapioca flour, sugar, baking powder, agar powder, xanthan gum, baking soda, cinnamon, nutmeg, and salt in a deep mixing bowl and whisk well.
- Whisk together eggs, buttermilk, creamed corn, honey, and melted butter in a small bowl. Add buttermilk mixture to dry ingredients and stir well. Stir in dried cranberries and dried apricots. Scrape batter into prepared pan.
- Bake cornbread in middle of oven for 15 minutes, or until top is golden brown and sides begin to pull away from edges of pan. Place pan on a cooling rack and let cool for 30 minutes. Turn bread out of pan and serve.
As a variation, substitute finely chopped dried pineapple and mango for the cranberries and apricots, and substitute ground ginger for the cinnamon and nutmeg. The bread can be served warm or at room temperature. Once cool, keep it refrigerated, tightly wrapped, for up to two days.
283 Calories, 5 g Protein, 46 g Carbohydrates, 3 g Fiber, 10 g Total fat (5 g sat, 3 g mono, 1 g poly), 389 mg Sodium, Excellent source of Manganese, Phosphorus, Fair source of Vitamin A, B1 (thiamine), B2 (riboflavin), B3 (niacin), B6, Biotin, Folate, Pantothenic acid, Calcium, Copper, Iron, Magnesium, Zinc