To make gluten-free cornbread, I substituted masa harina, the corn flour used to make tortillas or tamales, for wheat flour in my cornbread recipe. The result was a fluffy textured cornbread which had a taste of tortillas. I added a bit more salt. You can put rosemary in it if you like.
1 cup 1% milk
1 tsp apple cider vinegar
1 cup cornmeal
1/2 cup masa harina
¼ cup ground flax-seed
1 tsp finely chopped fresh rosemary (about a one-inch sprig) optional
3/4 tsp salt
1 Tb sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 cup applesauce
1/4 cup olive oil
Preheat oven to 425’
Add vinegar to milk and let it curdle while you mix the other ingredients.
Sift baking powder and baking soda. Stir in the rest of the dry ingredients and rosemary if using, and mix well.
Mix eggs with milk in a separate bowl, then stir in applesauce and oil until well mixed. Pour into dry ingredients. Mix with a large spoon only until ingredients are combined.
Spray an 8 inch square pan with olive oil spray. Pour in batter.
Bake for 20-25 minutes. Cool on a wire rack.
Delicious out of the pan, or use for making Low-fat cornbread sage stuffing with chestnuts and apples.