Gluten Free Cornbread
User Reviews
5
Gluten Free Cornbread
Description
This recipe starts by combining gluten free flour, cornmeal, sugar, baking powder, and salt to form a dry mixture. Melted butter, buttermilk, and egg are mixed in to create a slightly thick batter. The mixture is poured into a greased baking pan and baked until a toothpick inserted comes out clean, producing a lightly golden crust.
The texture is slightly crumbly but moist thanks to the butter and buttermilk. It works well sliced and buttered, complementing soups or barbecue dishes traditionally.
The recipe allows adaptations to make muffins, adjusting baking time to 14-16 minutes, and can be baked in a cast iron skillet. Leftovers store well for a few days or can be frozen in portions to extend freshness.
Using certified gluten free ingredients and a 1-to-1 gluten free flour blend with xanthan gum ensures proper texture. The batter consistency and baking time are key to avoid dryness or underbaking.
Ingredients
- 1 cup all-purpose flour gluten free 1 to 1
- 1 cup cornmeal gluten free
- ½ cup granulated sugar
- 3 tsp baking powder
- pinch salt sea salt
- ⅓ cup butter melted
- 1 cup buttermilk
- 1 egg
Instructions
- First, preheat oven to 400 degrees Fahrenheit. Spray a 9 inch by 9 inch pan with nonstick spray.
- In a mixing bowl, combine gluten free flour, gluten free cornmeal, sugar, baking powder and sea salt. Stir together.
- Then, add in remaining ingredients. Stir to combine. Batter will be slightly thick.
- Transfer batter to the greased baking dish.
- Bake for 20 to 22 minutes or until toothpick inserted comes out clean.
- Finally, remove from oven. Slice and serve.
Notes
- Use gluten free 1-to-1 flour blends containing xanthan gum, such as King Arthur or Bob's Red Mill.
- Ensure cornmeal is certified gluten free, as not all cornmeal meets this standard.
- For a thicker batter, expect it to be slightly dense before baking.
- If needed, substitute buttermilk with regular milk for a similar texture.
- Bake until a toothpick inserted comes out clean but avoid overbaking to keep moisture.
- Serve warm or at room temperature, optionally with butter on top.
- This cornbread also works baked in a well-greased cast iron skillet.
- To make cornbread muffins, use a greased muffin pan and bake for 14-16 minutes.
- Store leftovers in an airtight container for up to 3 days or freeze individual portions for up to 1 month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9pieces
Amount Per Serving
Calories 257 kcal
% Daily Value*
| Calories | 257kcal | 13% |
| Carbohydrates | 40g | 13% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 30mg | 10% |
| Sodium | 228mg | 10% |
| Potassium | 112mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 267IU | 5% |
| Calcium | 115mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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