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Cornbread with Dried Fruit

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a plate of cornbread with cranberries and fresh whipped butter
Prep Time: 
35 minutes, plus 30 minutes cool time
Number of Servings: 
Makes one 9-inch square pan (Serves 8)
Recipe Source: 
Gluten-Free Bread by Ellen Brown ($23, Running Press, 2013)

Ingredients

  • 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

Directions

  1. Preheat oven to 425°. Grease a 9 by 9-inch baking pan with vegetable oil spray.
  2. 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.
  3. 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.
  4. 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.

Notes

  • Variation:
    • Substitute finely chopped dried pineapple and mango for the cranberries and apricots.
    • 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.
Nutrition Info: 
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, ★★★ Manganese, Phosphorus, ★ Vitamin A, Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B6, Biotin, Folate, Pantothenic acid, Calcium, Copper, Iron, Magnesium, Zinc

With the adaptation of a gluten-free diet, simple meals of toast or PBJ are suddenly far out of reach.

While larger grocery stores are beginning to stock gluten-free packaged breads, nothing replaces the comforting taste of home-baked bread hot from the oven.

This book includes gluten-free baking techniques plus 60 all-purpose bread recipes for brioche, sandwich bread, multi-grain varieties, quick breads, and more.

hachettebookgroup.com

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Contributor

Ellen Brown

Ellen Brown was a versatile and respected author and recipe developer. She gained national limelight more than thirty years ago as the founding food editor of USA Today, and authored more than forty books. She passed away in 2021.

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