Sprouted Chili and Corn Bread – Gluten Free, Part 2

In our house cornbread and chili go hand in hand. So, now that we have the sprouting and the chili made, it is time for cornbread!

This recipe has been adapted from Jules Shepard’s Free For All Cooking

We made this using Wholesome Chows All-Purpose Gluten-Free Flour, which already contains 1/2 tsp baking soda and 1/2 tsp salt per cup and xantham gum.  If you are using a different gluten-free all-purpose flour, please add a 1/2 tsp baking soda and a 1/2 tsp salt to the recipe. If the flour blend does not contain xantham gum, add it according to the directions on the package.

Here is the recipe; my noted are in italics:

Free For All Cooking, Jules Shepard


3 Tbs butter
1 cup sour cream – If you don’t have sour cream you can substitute 1 cup evaporated milk + 1 Tbs vinegar (preferably white). Let stand for 5 minutes to thicken.
3/4 cup milk – If you just ran out of milk (cow, goat, coconut, almond, rice, etc), you can substitute 1/2 cup heavy cream + 1/4 cup water. Or just reconstitute powdered milk.
 1 large egg – You can use egg substitute
1 cup yellow gluten-free cornmeal 
1 cup gluten-free flour – We used Wholesome Chow’s All Purpose Gluten Free Flour
1 Tbs baking powder – Clabor Girl and Hain Pure Foods are gluten-free
1/2 tsp baking soda – omitted
1/2 tsp salt – omitted
4 Tbs granulated sugar


1. Preheat oven to 400*

2. Place butter in a heavy cast iron skillet or a 9″ square baking pan; place in the oven to melt and warm the skillet/pan.

3. Wisk together – we like to use a fork – sour cream, milk, and egg. In a separate bowl, combine the cornmeal, gluten-free flour, bakingpowder,  and sugar.  If you are using a different flour mix, add salt, baking soda, and xantham gum here. 

4. Stir the wet mixture into the dry. Spread into hot skillet/pan.

5. Bake for 25-30  minutes, until set and golden brown around the edges. Cool in the pan  on a wire rack  – this is important!. Cut into squares or spears.  *If you are using a convection oven, or at 5,700ft, bake for 20 minutes. If still doughy, add 5 minutes and watch.

Serve with honey and butter!

Serves: 5-6 people


To learn more about cornmeal, check out Shauna’s postThe Gluten-Free Girl and the Chef


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