Gluten Free Blender Cornbread

This is a fun recipe.  Everything goes in the blender and you just pour it into your pan. Easy, delicious cornbread for any day of the week.

Gluten Free Blender Cornbread

Serves 12

 Ingredients

1 cup Buttermilk (Sub 1 cup milk, add 1 Tbsp vinegar or lemon juice and let stand 5 min)
2 Tbsp Maple Syrup or honey
2/3 cups cornmeal
2/3 cup Gluten free flour blend such as Bob's Red Mill or if you are very sensitive to that bean flavor, use Arrowhead Mills which is a sorghum, tapioca, rice mix or use your own mix.
1 1/2 Tbsp olive oil

2 eggs (Sub1/2 cup egg beaters or 2 Tbsp ground flaxseed combined with 1/4 cup hot water and let stand until cool)
2 tsp baking powder
1 tsp Xanthan gum
1 tsp salt
1/2 tsp baking soda


1.   Combine first 5 ingredients in your blender; buttermilk, syrup, cornmeal, GF flour, oil. Blend for 2 minutes.  Let stand 2-4 hours.  (You can use this right away, but it will be a little crunchier. Also, you can use a courser corn product, but then let it soak overnight.)

2.  Preheat the oven to 350 with your cast iron pan in the oven.  Alternately, grease a square glass baking dish.

3.  Add remaining ingredients to your blender and combine for 2 minutes.

4.  Remove your pan from the oven and add 1/2 Tbsp butter to the pan and allow it to melt.  Pour in your batter. 

5.  Bake for 20-25 min. Allow to cool before cutting, unless you plan to eat it all in one meal.  It dries out quickly if you cut it hot.  Freeze the leftovers for another meal.

Weight Watchers Points: 2 points plus

UPDATE: I used half buckwheat flour and half tapioca flour and they turned out great.

BONUS Recipe:

We send a lunch with our kids everyday.  Though they are not celiac or gluten free, I make these and send 2 in their lunch with ketchup.  They love them and I don't have the suffer the indignity of buying corndogs at the grocery store. Win, win.  A rare occurrence.

Corndog Muffins (a.k.a. Best Mom EVER Lunch)

Serves 6

 

Ingredients:

1 cornbread recipe

3 hot dogs (We choose a lean all-beef GF brand)

 

 

1.  Prepare GF Blender Cornbread Recipe to step 3.

 

2.  Line 12 muffin cups with paper liners. (I spray the pan and cups with non-stick spray at this point.)

 

3.  Scoop about 1/2" of batter into each cup. (about 2 Tbsp)

 

4.  Slice the hot dogs lengthwise and then into thirds, each third can be sliced 2 more times for 6 pieces per muffin.  Add these to the muffin cups.

 

5.  Top with remaining batter.

 

6.  Bake at 350 for 15-20 min.  Cool and freeze. 

 

7.  For lunch: In the morning, pull out 2 and place in lunch box with a side of ketchup. They will be thawed by lunch time. Our kids have access to a microwave and warm them for 30 seconds.