Adventures in Gluten Free Cooking: Cornbread

We love cornbread. Up until a few years ago we loved Jiffy cornbread. 

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But as we started our gluten free journey, Jiffy cornbread was put on the no-no list. So, I have been working to perfect a GF recipe that tastes like Jiffy, and I think I've come pretty close!

"Just Like Jiffy" Gluten Free Cornbread
1 c. cornmeal
1/2 c. white rice flour
1/2 c. tapioca starch
1 package gelatin
2 T. sugar
1 T. baking powder
1/2 tsp. salt
1 egg
1 c. milk
1/4 c. melted butter

Step 1: Preheat oven to 400 degrees.
Step 2: Mix all dry ingredients together.
Step 3: Add wet ingredients and mix until all dry ingredients are incorporated.
Step 4: Pour into a lightly greased 8x8 baking dish or spoon into lined muffin cups
Step 5: Bake in 400 degree oven for 30 minutes. *If you made muffins they will take about 15 minutes.

Gluten Free Note: Corn is gluten free, but cornmeal that is ground on the same machines as wheat is not gluten free. If you have celiac or a more severe gluten intolerance, you need to make sure the brand of cornmeal you use is labeled GF. I like to use the medium ground (instead of fine ground) for our cornbread, but any type would work. 

So, what if you can eat gluten? You can totally substitute the 1/2 c. white rice flour and 1/2 c. tapioca starch for 1 c. regular white flour, and omit the gelatin....OR you could just break open a box of real Jiffy mix! 

We love this cornbread as a side dish for chili, BBQ ribs, fried chicken...we even eat if for breakfast sometimes. Daniel likes to crumble his up in a bowl and add milk, but I just prefer a little apple butter on mine. 

What is your favorite meal to have cornbread with?