Simple & Quick Gluten Free Cornbread

I am a soup dunker.

How about you?!

There is just something about having some sort of biscuit or bread to go with a bowl of soup!

I actually grew up eating chili with “oyster crackers” or “Saltine crackers.” After years of avoiding any sort of cracker to go with my chili, while I was trying to avoid gluten, processed grains, and other unnecessary additives, I decided I needed to figure something out.

I kept seeing cornbread paired with chili, and after my first attempt a couple years ago, I was sold! My biggest goal with this recipe was big time simple and quick. A lot of times I am pulling chili out of the freezer for a quick meal, so being able to pop a dish of cornbread in the oven in less than 10 minutes is super helpful.

The texture in this cornbread is perfectly soft and moist from the cream and flour combo, but also has that slight crisp and crunch you want in a corn bread from the corn meal.

Get a big smear of butter up on top, and get that cornbread dunked right down in that chili!

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Tips:

• You can double up and freeze individual squares, although the batter comes together so fast I just like to make it fresh every time.
• I use a small, 2 quart baking dish for this recipe. A 9 inch pie plate works too if you want the traditional “triangle” shape to your cornbread!
• Here is the cornmeal I like to work with. If you prefer a smoother cornbread without the slight crunch of the little corn meal bits, you can use this corn flour.
• Here is where I get white rice flour and tapioca flour.
• Cornbread goes so well with slow cooker chili and/or fiesta soup!

This post was shared at Real Food Wednesdays and Allergy Free Wednesdays!