A while back I posted a cornmeal custard topped spoon bread recipe.  My first gluten-free version didn’t work, so I just posted the original.  This gluten-free version worked out nicely and it is not any harder to make it this way than the original.  It maintains all of the recipe’s magical qualities….You just throw everything together, pour the cream on top and somehow during baking it magically transforms into a cake with a custard layer in the the middle and a golden cornmeal crust on top!  Enjoy!

GLUTEN-FREE CORNMEAL CUSTARD SPOONBREAD

• 1 cup bob’s red mill gluten-free flour mix
• 3/4 cup cornmeal
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon xantham gum
• 2 eggs
• 2 cups milk
• 2 Tablespoons plus 2 teaspoons melted
• 1 and 1/2 Tablespoon white vinegar
• 2 Tablespoons sugar
• 1/2 teaspoon salt
• 1 cup heavy cream

1. Put the butter in an 8×8 baking pan.  Place the pan in the oven and turn the heat on to 350 degrees.
2. Combine the gluten-free flour mix, cornmeal, baking powder, baking soda and xantham gum in a medium bowl.
3. In a large bowl, gently whisk the eggs, white vinegar, milk, sugar and salt together.
4. Check to see if the butter is melted.  When it is, swirl it around the entire pan to coat the bottom and then pour the extra melted butter into the eggs, whisking to combine.
5. Add the dry ingredients to the wet and stir to get the lumps out.
6. Pour the batter into the heated baking pan.
7. Pour the cup of heavy creme all over the top of the batter.  It does not matter how you do this….it just ends up working itself out as it bakes!
8. Bake for 25-50 minutes.  Serve it hot with jam and/ or maple syrup!