Polenta is coarser than cornmeal and compliments this gluten free cornbread (actually gluten free polenta bread) recipe well, as it calls for superfine rice flours. It is just like a cornbread, but a coarser grain. I used Golden Pheasant brand, found at my local grocery store. You can definitely use cornmeal, if that is what you like, or is easier to obtain. This recipe was created upon my husband’s request for a coarser, crumbly, gluten free cornbread. It is moist, yet has more texture and crumb. I added cranberries, thinking it would be a nice touch during the holidays. Enjoy, and happy holidays to you and yours!
If you wish a lighter, more cake-like cornbread see my Gluten Free Cornbread Recipe
. It is still my favorite, and I am sure some cranberries would be a great addition. Meanwhile, my husband is a happy camper!
Gluten Free Cornbread – Cranberry Polenta Bread
- 1 cup polenta
- 1 cup Carla's Gluten Free Cake Flour Recipe
- 1/4 cup sugar or evaporated cane juice
- 1/3 teaspoon sea salt (or salt)
- 1 cup buttermilk (or 1 Tablespoon apple cider vinegar + enough milk to make 1 cup) (or milk or dairy-free substitute)
- 2 eggs, beaten
- 1/3 cup oil (I used extra virgin olive oil)
- 3 Tablespoons butter or dairy-free buttery spread
- 3/4 cup dried cranberries, (chopped or whole)
- Preheat oven to 375°F.
- In the bowl of your mixer, whisk together flour blend, sugar, and salt.
- Add wet ingredients and mix on medium speed until all is moistened.
- Fold in the cranberries.
- Pour batter into an oiled 8 x 8 pan.
- Bake for about 35 minutes, or until very golden brown.
For a less crumb texture, use an extra egg.
Can also be made with regular all-purpose flour, for those who are not gluten free.
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