Folks think cornbread is naturally gluten free. Not so, many recipes use a blend of all purpose flour and cornmeal and then there is the cross contamination of many flours that one thinks should always be gluten free. I have made a pretty tasty gf cornbread from scratch using a recipe by Annalise Roberts from her best seller: Gluten-Free Baking Classics, Second Edition. The recipe was a simple dump and stir and bake with very good results. I used King Arthur’s basic gf flour mix.
The other day my sister made some tasty scratch beef chili with beans and she made cornbread using a Krusteaz Gf honey cornbread mix. Add an egg, some vegetable oil and a cup of milk, stir and pour into a pan. Yes, that was a lot easier than the scratch cornbread I made. It tasted quite decent that night. But the day after the bread had become heavy, almost sodden and the texture turned to mud after a couple of chews in my mouth. Yuck! So, this mix is very convenient, tastes fine just after you bake it but leftovers…not very appetizing.
My homemade cornbread kept a couple of days with fine flavor and texture. Everyone talks about how gf bread doesn’t keep but even regular cornbread has a short shelf life. The mix is a great time saver and perfect if you aren’t into gf baking technique or don’t have the desire to make scratch. Just don’t expect it to stay tasty for any great length of time.