We have had sub-zero temps in Minnesota. Every few days it warms up enough to snow. Today our high is supposed to be 4 degrees, but with windshield if feels like -23. No way around it. It is just COLD!!
Storms in recent years have insured we have a surplus of wood. My husband drug some of those downed trees out of the woods and cut them into the right sized chunks. The kids have become proficient at loading the logs into the splitter and then stacking it. . . and we have firewood. 😉 I’m thankful for the wood stove in the basement. Without it, the upstairs thermostat would have the main floor toasty, but the basement would still be cold.
Truth? I’m praying for a larger woodstove; one that is the proper size for our square footage. It would supply the blessing of burning all night without anyone having to get up to feed it, and it would warm the whole house sufficiently to turn off the electric heat (a significant $$ saver).
When the temps are this cold, give me hot tea, soup, or chili. And what goes better with that than corn bread? I loved the corn bread recipe my mother made when I was growing up, and I’ve converted it into a gluten free sourdough version that my kids think is still So GOOD, and it’s Oh, so easy!
I prefer using a 10 inch cast iron skillet for this recipe. It bakes faster and everyone gets a kick out of the “pie” shaped pieces. You can also bake it in an 8×8 or 7×11 inch pan and it still turns out perfect. It just takes a few minutes longer.
To download a PDF of this recipe, Click Here: Gluten-Free Sourdough Corn Bread.
- 1/4 cup of butter, melted, but not hot
- 3/4 cup water
- stir in 1/2 cup of brown rice sourdough starter (fed in the past 12 hours)
- 1/2 cup brown rice flour
- 1 cup corn flour (I use actual corn flour, not meal which is more course)
After combining well, cover and allow to ferment for 7-12 hours.
Preheat oven to 425 degrees, and put your cast iron pan or baking pan in the oven to heat up. To your dough, Add:
- 2 eggs
- 1/2 tsp. salt
- 1/2 cup coconut/date sugar, honey, or white sugar *To reduce sugar, use 1/3 cup of one of the aforementioned sweeteners & 1/8th teaspoon of white, Sweet Leaf Stevia Powder.*
- 1 tsp. baking soda (add last)
Remove pan from oven and add butter or oil, greasing all the sides and bottom of the pan. Pour batter in pan and bake.
Cast Iron Skillet, bake 15 minutes and then check… mine is done!
Cake pan, bake 20-25 minutes.
I hope you enjoy this corn bread as much as our family does! ~Linda
2 thoughts on “Recipe: Gluten-Free Sourdough Corn Bread”
Thank you for this. It turned out great! Followed your directions. Used a square Pyrex pan. Had to sub applesauce for the butter, Bob’s Red Mill egg replacer for the eggs and used 1/3 cup organic sugar and 4 drops liquid stevia. Baked it for 20 minutes. Served it with navy bean soup. Served to 5 folks who loved it.
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That’s great! I’m so happy it turned out well for you! 😊 Thank you for sharing how you were able to make substitutions. God bless!