This fluffy cornbread makes a great accompaniment to soup or chili. The corn kernels add an interesting texture.
MAKES AN 8″- OR 9″-SQUARE PAN
1 cup gluten-free cornmeal ⁄ cup brown rice flour ⁄ cup arrowroot starch or tapioca starch 1 teaspoon xanthan gum 1 tablespoon baking powder, separated 1 teaspoon baking soda ⁄ teaspoon salt ⁄ cup applesauce ⁄ cup sugar 1 cup milk or nondairy alternative such as almond milk 3 tablespoons butter or coconut oil 1 cup corn kernels (fresh or frozen)
- Preheat oven to 400°F. Oil an 8″- or 9″-square baking pan.
- In a medium bowl, combine cornmeal, flour, arrowroot starch, xanthan gum, 2 teaspoons baking powder, baking soda, and salt.
- In a large bowl, combine applesauce and ⁄ 4 teaspoon baking powder.
- To applesauce mixture, add sugar, milk, and butter.
- Slowly mix dry ingredients into wet.
- Mix corn kernels into batter. Spread batter into prepared baking pan.
- Bake 25–30 minutes or until a toothpick inserted into the center of the bread comes out clean.
You can use store-bought applesauce in this recipe as a timesaver.
MAKES 12 MUFFINS
1 cup + 2 tablespoons brown rice flour 1 cup + 2 tablespoons arrowroot starch or tapioca starch ⁄ cup sugar 1 tablespoon baking powder ⁄ teaspoon ground cinnamon ⁄ teaspoon ground nutmeg ⁄ teaspoon xanthan gum ⁄ teaspoon salt ⁄ cup milk or nondairy alternative such as almond milk 1 teaspoon lemon juice 1 teaspoon lemon extract ⁄ cup + 1 tablespoon applesauce 3 tablespoons melted coconut oil or light-tasting olive oil 1 cup shredded zucchini
- Preheat oven to 350°F. Oil a standard muffin pan or line with paper liners and spritz with nonstick cooking spray.
- In a large bowl, combine brown rice flour, arrowroot starch, sugar, baking powder, cinnamon, nutmeg, xanthan gum, and salt. Stir with a whisk.
- In a small bowl, combine almond milk, lemon juice, lemon extract, applesauce, coconut oil, and zucchini.
- Slowly mix dry ingredients into wet, adding one half at a time. Stir until combined. Spoon into oiled muffin pan.
- Bake 25–30 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Enticing the Picky Eater
It can be extremely frustrating if your child has limited his diet to just a few items. Trying new foods, like zucchini, in the guise of a sweet muffin can be a way to broaden your child’s diet. When your child won’t eat a serving of fruit or vegetables, give muffins a try!