The Best Cornbread I've Ever Made (Gluten Free Recipe, too)
User Reviews
5
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Prep Time
10 mins
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Cook Time
17 mins
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Total Time
27 mins
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Servings
8
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Calories
304 kcal
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Course
Bread, Baked Goods
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Cuisine
American
The Best Cornbread I've Ever Made (Gluten Free Recipe, too)
Description
The recipe begins by heating a cast iron skillet to a high temperature in the oven to develop a crisp bottom crust during baking. Dry ingredients include cornmeal, flour, sugar, baking powder, baking soda, and salt mixed thoroughly. Wet ingredients consist of beaten eggs, buttermilk, and melted butter which, when combined with dry ingredients, form a smooth batter.
After coating the skillet with reserved butter, the batter is poured in and baked at 450°F until the top is golden and a toothpick comes out clean, resulting in cornbread with a slightly crunchy outer texture and moist interior. The texture contrasts nicely between crisp edges and tender crumb.
The cornbread pairs well with savory dishes or can accompany barbecue, chili, or soups. Using gluten-free baking mix instead of all-purpose flour converts this recipe suitable for gluten-intolerant diets without sacrificing texture.
Ingredients
- 1 ½ cups cornmeal yellow
- ½ cup all-purpose flour for gluten free, use a gf baking mix
- ¼ cup sugar
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt (Diamond Kosher)
- 1 egg beaten
- 12 oz buttermilk
- ½ cup butter melted in a small bowl, cooled slightly (set aside 1 ½ Tbsp butter before melting, salted
Instructions
- Before beginning to mix the cornbread, put the cast iron skillet in the oven and preheat to 450℉ (232℃).
- In a large bowl, mix the cornmeal, flour, sugar, baking powder, baking soda and salt together.
- In a smaller bowl, mix the egg, buttermilk and ½ cup melted butter (setting aside the 1 ½ Tbsp from this amount.)
- Take the cast iron pan out of the oven once it comes to temperature.
- Quickly, add the buttermilk mixture to the dry ingredients in the large bowl, and mix well.
- Put the 1 ½ Tbsp of reserved butter in the hot pan and swirl to coat the bottom.
- Pour the cornmeal batter into the cast iron skillet and put into the middle rack of the oven.
- Bake for approximately 17 minutes or until cooked through and starting to brown.
Notes
- For gluten-free version, substitute all-purpose flour with an equal amount of gluten-free baking mix.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Serving | 1 piece | |
| Calories | 304kcal | 15% |
| Carbohydrates | 36g | 12% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 58mg | 19% |
| Sodium | 386mg | 16% |
| Potassium | 174mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 459IU | 9% |
| Calcium | 74mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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