Notes: For the gluten-free flour, I recommend as follows: ¼ cup (60g)
millet flour, 2 tablespoons (15g)
tapioca flour, 2 tablespoons (15g)
brown rice flour, and ¼ teaspoon
xanthan gum. Most store-bought gluten-free flour blends will work as well, if measured
like this.
Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour.
It’s very important to measure both the cornmeal and flour correctly, using
this method or a
kitchen scale. (I always use
this kitchen scale because it makes sure my baking recipes turn out with the perfect taste and texture every time. It’s only $20!) Too much of either will dry out your cornbread, instead of the moist and tender texture it should have.
I know vanilla sounds like a strange ingredient for cornbread, but trust me! Vanilla enhances butter’s flavor, so it makes this cornbread taste just as indulgent as traditional recipes. (I highly recommend using butter instead of coconut oil, for that reason!)
Pure maple syrup or
agave may be substituted for the honey. We prefer our cornbread on the not-so-sweet side since we usually serve it with a drizzle of honey (and a small pat of melted butter, if you’re feeling indulgent!). If you like sweeter cornbread, substitute additional honey, pure maple syrup, or agave in place of an equal amount of the milk.
Any milk may be substituted in place of the nonfat milk.
{gluten-free, clean eating, low fat, low calorie, low sugar}