Cornbread
This gluten-free cornbread recipe uses a blend of cornmeal and gluten-free flour for a moist and delicious texture. It's perfect as a side dish or as a base for chili or other toppings.
45 min
Total Time
6
Servings
easy
Difficulty
15 min
Prep Time
30 min
Cook Time
45 min
Total Time
Ingredients
- 1 1/2 cups Fine Ground Cornmeal
- 1/2 cup Gluten-Free All-Purpose Flour Blend
- 2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 2 tablespoons Sugar
- 2 large Eggs
- 1 1/2 cups Buttermilk
- 1/4 cup Melted Butter
- 1 tablespoon Honey
- 1/2 cup Creamed Corn
- 2 tablespoons Optional: Chopped Jalapeños
Instructions
- 1
Preheat oven to 400°F (200°C). Grease an 8-inch square baking pan.
- 2
In a large bowl, whisk together the cornmeal, gluten-free flour, baking powder, baking soda, salt, and sugar.
- 3
In a separate bowl, whisk together the eggs, buttermilk, melted butter, and honey.
- 4
Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- 5
Gently fold in the creamed corn and jalapeños (if using).
- 6
Pour the batter into the prepared baking pan.
- 7
Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- 8
Let cool slightly before cutting and serving.
Tips & Notes
- •For a sweeter cornbread, increase the amount of sugar.
- •If you don't have buttermilk, you can substitute with regular milk mixed with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.
- •Add a sprinkle of coarse sea salt to the top of the batter before baking for a nice visual and flavor contrast.
Recipe Variations
- →Try adding different herbs for variety.
- →Substitute ingredients based on dietary needs.