• Lauren-Nicole

browned butter cornbread

Cornbread… how deliciously southern.

gluten free southern browned butter cornbread

The very idea of cornbread always makes me think of eating hushpuppies & fried catfish with my dad.

My daddy was one of those extra special people who could put a smile on anyone’s face. The man had a sense of humor that knew no bounds… and for the little time I had with him, he was my super hero.

The point I’m getting at here is that I saw a picture of cornbread pop up on one of my feeds the other day, & immediately I was transported back to a time where every second I spent with my dad was bliss.

I don’t need much more convincing than that. If the idea of food gives me a happy memory, I’m going to make that dish.

I’m not a complicated person, I’m just absolutely, irrefutably ruled by my emotions.

Ingredients: (makes 12) -125g unsalted butter – 2 large eggs, room temp – 250ml buttermilk – 125ml cooking cream 20% fat – 170g Corn Flour – 40g Corn Meal – 170g White Flour GF – 1 tsp Xanthan Gum – 1 tsp salt – 2 tbs sugar – 0.5 tsp bicarbonate of soda – 50g fresh corn, chopped into small pieces

Directions: 1. grease a 20cm x 30cm baking dish & line it with parchment 2. to brown the butter, place it in a pot on the stove over low heat. Cook the butter gently until brown bits start to form in the butter, making sure to stir continuously. When the brown bits turn a nice chestnut colour, remove from the pot from the heat & transfer the butter to a heat proof bowl to cool. 3. preheat the oven to 176C 4. once cooled, add the buttermilk & cream to the browned butter & beat with a fork to combine. 5. in a separate bowl, combine the two corn meals, white flour, xanthan gum, salt, sugar, bicarbonate of soda & chopped corn. Stir the mix with a spatula to combine. Add the wet mix to the dry mix & continue to stir with the spatula until everything has been incorporated. The mixture will be thick so don’t worry. 6. transfer the mix to your baking dish & spread it in an even layer using the spatula. Bake for 30 to 35 minutes until the top & edges start to turn a nice golden colour. Remove from the oven once done & allow to cool for 20 minutes before cutting. (It’s idea to let it cool completely, but everyone knows that hot bread from the oven can’t be beat)

Tools/ Equipment/ Machinery/ Ingredients:

Electric Scale - Etekcity - http://amzn.to/2xkKpQk

Hand Mixer - Kenwood - http://amzn.to/2xkjowh

Stand Mixer - Kenwood - http://amzn.to/2yqXPiH

Food Processor - Cuisinart - http://amzn.to/2xkkZqK

Blender - Kenwood - http://amzn.to/2xXQgwU

Silicone Spatula - Zyliss - http://amzn.to/2y3Srkw

Chef's Knife 8" - Miyabi - http://amzn.to/2fUtyRK

Active Dry Yeast - Bob's Red Mill - http://amzn.to/2gcC2R4

Corn Meal - Bob’s Red Mill - http://amzn.to/2hOJUsF

Corn Flour - Bob’s Red Mill - http://amzn.to/2ybAkpT

White Flour GF - Dove's Farm - http://amzn.to/2z1b5I1​

Xanthan Gum - Bob's Red Mill - http://amzn.to/2zoYxuC

*** Bikes & Baking are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com & affiliated sites.

#corn #cornflour #buttermilk #butter #eggs

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