Chili and cornbread are a Super Bowl staple. Lots of folks have their favorite chili recipes featuring special ingredients they swear by. Less attention is paid to chili’s faithful sidekick, so we decided to remedy that. Around King Estate, Executive Chef Stevie Provencio’s cornbread is super popular. As an added bonus, this recipe is gluten free. Whip up a batch and see for yourself how delicious cornbread can be. For an extra dollop of decadence, top with King Estate honey. Serve with a King Estate Rosé of Pinot Noir or Sauvignon Blanc. Go team-that-you’re-rooting-for!
Gluten-Free Cornbread — Oven-Baked Method
Makes 8-10 portions.
Preheat oven to 375°F. Butter and line a 9×9” pan with parchment, leaving overhang on two sides.
Whisk together the following dry ingredients:
- 1-1/2 cups fine yellow cornmeal
- ¾ cup gluten-free all-purpose flour blend with xanthan gum for better binding; one good brand is Oregon-based Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
- 1 T sugar (optional)
- 2 tsp baking power
- ½ tsp baking soda
- ¾ tsp kosher salt
In a separate bowl, whisk together the following ingredients until emulsified:
- 1 cup buttermilk
- 2 large eggs at room temperature
- 6 T butter, melted and slightly cooled
- 2 T neutral oil like canola or safflower
Fold wet ingredients into the dry ones until just combined. Do not overmix. Batter should be thick but fluid. Transfer to prepared pan and smooth top. Bake 25–30 minutes, rotating once, until the top is golden, center springs back and a toothpick comes out clean. Cool 10–15 minutes before cutting. If desired, drizzle with King Estate honey and serve with your favorite chili and glass of wine.
