The final tweak to this recipe happened one night when I was tired. I thought I remembered that the baking powder was 4 tablespoons instead of 4 teaspoons. The corn bread tried to crawl out of the pan while it was baking, but it was wonderfully light. A couple batches later, I had the correct amount and this recipe.
- 1 cup cornmeal
- 1 cup flour
- 1 tsp xanthan gum if using our flour mix
- 1/4 cup sugar
- 2 Tbsp baking powder
- 1/4 tsp salt
- 3/4 cup water
- 1/4 cup honey
- 1 egg
- 1/4 canola oil (or oil of your choice)
Preheat the over to 375 degrees. Grease a 9″x9″ pan.
Mix all the dry ingredients together. Leave an indentation in the center.
Beat all the wet ingredients together with a fork or whisk until the egg and honey are well mixed.
Add the wet ingredients in the center of the dry ingredients. Beat immediately with a spoon for at least one minute. You are watching for the batter to develop air bubbles and a spongy texture when pulled apart by the spoon.
Place the batter into the greased pan. It won’t pour. You will need to glop it into the pan. Carefully move the batter around to cover the surface of the pan. Do not push down on it or try to flatten it.
Bake for a total of 20 minutes. At the ten minute mark, turn the pan around in the oven so it cooks evenly. At 20 minutes a toothpick should come out cleanly, but ovens vary so check. The cornbread should cut easily and can be served immediately if desired.