Gluten Free, Dairy Free, Soy Free Cornbread

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• The Boy loves to eat. At his last check up he was in the 85 percentile for his weight and height. Not too shabby for a strapping Midwestern boy. I have an inclining that he might be a chef, or at least enjoy cooking when he's older. He plays in his toy kitchen every day. Plus since he has been able to stand on his own he has helped me out in the kitchen. 
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• We do a lot of cooking around here because The Boy has allergies to dairy, soy and lately some sort of wheat or gluten intolerance that we are doing food trials on right now. 
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• The dairy wasn't much of a challenge for me - I often substitute dairy alternatives. Soy was challenging. Turns out soy appears in many forms in the majority of store bought products. Over the last year and a half I have gotten my cooking down pat. Then the gluten issue came into play and I've had to reinvent my recipes and get a even more creative and bold in the kitchen. 
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• And even more so when I start a recipe thinking that I have the key ingredients on hand...like in this recipe! It's very forgiving when you realize that you're out of cornmeal. Oops. Feel free to substitute cornmeal for the grits and polenta if you happen to have them on hand!

Gluten Free, Dairy Free, Soy Free Homestyle Cornbread

• (heavily adapted from MyRecipes.com)

Ingredients

1/3 cup tapioca starch

2/3 cup rice flour

1/2 cup grits

1 tablespoon corn starch

1 cup prepared polenta (I used Trader Joe's fully cooked brand) OR Cornmeal

2 tablespoons sugar

3/4 teaspoon salt

2 1/2 teaspoons baking powder

2 large eggs

1 cup (just under) coconut milk (or milk of your choice)

1 tablespoon vinegar

3 tablespoons olive oil
1/2 to 1 cup corn kernels (optional)

Preparation

1. Preheat oven to 400 degrees. Grease 8x8 inch square pan.
2. In a bowl, mix tapioca starch, rice flour, grits, corn starch, polenta (or cornmeal), sugar, salt, and baking powder. If using polenta be sure to mix very well - mixture will be very crumbly. 
3. In a measuring cup mix coconut milk and vinegar to form "buttermilk". Let rest until slightly thickened.
4. Once milk has thickened, add eggs and oil and mix until blended. In another bowl, beat eggs to blend with buttermilk and 1/4 cup butter; pour into flour mixture. Add corn (or green chilies, or bacon pieces...) if using. Stir batter until evenly moistened.
5. Pour into a well-greased 8x8 inch square pan. 
6. Bake until bread is browned and springs back when gently pressed in the center about 20-25 minutes.

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