This isn't the typical green chile studded cornbread we usually make around here. It has more brown sugar than my original recipe (gasp!) and a dose of deeply dark bourbon vanilla extract. It sports a touch more cinnamon and a hint of nutmeg. Which makes this cornbread perfect for tea time or brunch. Serve it when you need a little civilized indulgence in your life.
Ingredients:
Whisk together:
1 cup certified gluten-free cornmeal
3/4 cup sorghum flour
1/2 cup tapioca starch or sweet rice flour
1 cup light brown sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 rounded teaspoon cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon fine sea salt
3/4 cup sorghum flour
1/2 cup tapioca starch or sweet rice flour
1 cup light brown sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 rounded teaspoon cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon fine sea salt
Add in and stir well:
2 organic free-range eggs (or 1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water)
1/2 cup melted coconut oil (or light olive oil)1 cup very warm water (I microwave it for 30 seconds)
2 tablespoons honey
1 tablespoon bourbon vanilla extract
Instructions:
Preheat your oven to 375ºF. Grease and prepare a 9-inch cake pan or line it with parchment paper.
Beat by hand until a smooth batter is formed, about one minute. Add up to 2 extra tablespoons of warm water, if needed, to thin. The batter should be like thick cake or muffin batter- but not too stiff.
Pour the batter into the prepared cake pan. Bake in the center of a pre-heated oven for 25 to 35 minutes (depending upon your altitude), until firm to the touch in the center. Here at sea level it baked in 30 minutes. (A wooden pick inserted into the center should emerge dry.)
Place the pan on a wire rack and allow the cornbread to rest 15 minutes before cutting. This helps keep the slices from crumbling apart. Use a very sharp knife to slice it into pieces.
Serve warm and offer heated maple syrup for dipping. Or add fresh berries to the side with a dollop of tangy yogurt.