Description
Tender sweet cornbread that’s studded with juicy blackberries. The shredded zucchini replaces a lot of oil while keeping it moist. The perfect cornbread recipe for holidays and parties.
Ingredients
Units
Scale
- 1 1/2 cups all purpose gluten free flour*
- 1 1/2 cups gluten free fine cornmeal
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1 1/2 cups milk of choice (I used unsweetened, unflavored almond milk)
- 3 eggs
- 3/4 cup unsalted butter, melted
- 1/2 cup pure maple syrup
- 1 cup zucchini, shredded (1 medium sized zucchini)
- 1 cup fresh blackberries + 2 tablespoons of the AP GF flour
- Extra unflowered blackberries, for decorating (optional)
Instructions
- Preheat oven to 350 degrees ferenheit and grease a large cast iron skillet (or a 9 inch round cake pan), set aside.
- Whisk dry ingredients: In a large mixing bowl whisk together dry ingredients until well incorporated.
- Mix wet ingredients: In a glass measuring cup whisk the eggs into the milk. Add to the dry ingredients along with the melted butter and maple syrup. Mix until well combined. Fold in the shredded zucchini.
- Flour the berries: Mix the 1 cup of blackberries in 2 tablespoons of the All purpose gluten free flour until well coated. Gently fold the blackberries into the batter.
- Transfer the batter to the skillet: Pour the batter into the greased skillet. Use a spatula to smooth the batter out. Place un-floured blackberries on top of the batter for decoration, if desired.
- Bake: Bake the corn bread for 35 to 40 minutes. You will know it’s done with the top seems dry and the edges begin to brown and pull away from the sides. Allow to cool for 15 minutes, cut and serve immediately. For leftovers allow them to cool completely and store in air tight containers in the fridge for 4 to 5 days. Leftovers are good, however this cornbread has the best texture when it’s fresh.
Notes
* I found the best results using Bob’s Red Mill Gluten Free Biscuit and Baking Mix
Recipe heavily adapted fromEntertaining with Beth.
