Gluten-Free Cornbread

Ingredients

• 1 cup fine yellow cornmeal (certified gluten-free)
• 1 cup gluten-free all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup buttermilk
• 3 tablespoons honey
• 2 large eggs
• 1/4 cup unsalted butter (melted, plus 1 tablespoon for the skillet)

Instructions

1. 1

   Place a 10-inch cast-iron skillet in the oven and preheat to 425°F (220°C).

2. 2

   In a large bowl, whisk together the cornmeal, GF flour, baking powder, baking soda, and salt.

3. 3

   In a separate bowl, whisk together the buttermilk, honey, eggs, and melted butter.

4. 4

   Pour the wet ingredients into the dry and stir until just combined. Don't overmix.

5. 5

   Carefully remove the hot skillet from the oven. Add 1 tablespoon of butter and swirl to coat the bottom and sides.

6. 6

   Pour the batter into the sizzling skillet — you should hear it sizzle. This is what creates the crispy bottom crust.

7. 7

   Bake for 20-25 minutes until golden on top and a toothpick inserted in the center comes out clean.

8. 8

   Let cool in the skillet for 10 minutes. Cut into wedges and serve warm with butter and honey.

Recipe Variations

• →Jalapeño Cheddar: Fold in 1/2 cup shredded cheddar and 2 diced jalapeños.
• →Honey Butter Cornbread: Increase honey to 1/4 cup and serve with whipped honey butter.
• →Vegan Cornbread: Use oat milk with 1 tablespoon vinegar for buttermilk, flax eggs, and coconut oil for butter.

Nutrition Facts

Per serving