Gluten-free cornbread is a delightful twist on the classic recipe that allows those with gluten sensitivities to indulge without worry. This cornbread is not only simple to make but also bursts with flavor and texture.

Why Make This Recipe

Cornbread is a beloved side dish, especially in Southern cuisine, pairing perfectly with soups, stews, and barbecued meats. This gluten-free version ensures everyone at your table can enjoy its warm, fluffy goodness, making it a wonderful addition to communal meals or gatherings. Plus, it uses accessible ingredients, making it perfect for any home cook looking to create a comforting dish that everyone can appreciate.

How to Make Gluten Free Cornbread

Creating your own gluten-free cornbread is an easy and rewarding process. The combination of gluten-free all-purpose flour and yellow cornmeal gives this bread its signature texture, while the addition of sweeteners can create a flavor that pleases both traditionalists and those looking for something new.

Ingredients:

1 cup gluten-free all-purpose flour
1 cup yellow cornmeal
1/4 cup granulated sugar (optional)
1 tablespoon baking powder (gluten-free)
1/2 teaspoon salt
1 cup milk (dairy or non-dairy)
2 large eggs
1/4 cup melted butter or neutral oil
1 tablespoon honey or maple syrup (optional)

Directions:

Preheat your oven to 425°F (220°C). Lightly grease a 9-inch skillet or baking dish.
In a large bowl, whisk together the gluten-free flour, cornmeal, sugar (if using), baking powder, and salt.
In a separate bowl, whisk together the milk, eggs, melted butter (or oil), and honey (if using).
Stir the wet mixture into the dry ingredients until just combined; take care not to overmix.
Pour the batter into the prepared pan and bake for 20-25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Allow the cornbread to cool for a few minutes before slicing and serving.

How to Serve Gluten Free Cornbread

Serve your gluten-free cornbread warm, directly out of the oven for the best experience. It pairs beautifully with a dollop of butter or a drizzle of honey. You can also enjoy it alongside chili, soups, or as part of a festive holiday meal.

How to Store Gluten Free Cornbread

To store your leftover cornbread, allow it to cool completely, then wrap it tightly in plastic wrap or aluminum foil. You can keep it at room temperature for up to two days or refrigerate it for up to a week. For longer storage, consider freezing portions in airtight containers or bags, which can last for 2-3 months.

Tips to Make Gluten Free Cornbread

Choose Quality Flour: Ensure your gluten-free flour blend is fresh and contains xanthan gum or other binding agents for the best texture.
Don’t Overmix: When combining wet and dry ingredients, mix just until incorporated to maintain a light and fluffy texture.
Experiment with Add-ins: Consider adding sweet corn, jalapeños, or shredded cheese to elevate your cornbread experience.

Variation

Try incorporating different flavors by adding spices such as cumin or smoked paprika for a savory twist, or mix in fruits like blueberries or cranberries for a sweet version. You can also substitute the dairy milk with buttermilk for added richness.

FAQs

Q: Can I make this recipe vegan?
A: Absolutely! Simply replace the eggs with flax eggs (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water per egg) and use a non-dairy milk and oil.

Q: What can I use instead of cornmeal?
A: If you don’t have cornmeal on hand, you might substitute it with fine polenta or ground oats, although this will slightly alter the flavor and texture.

Q: How can I tell when the cornbread is done baking?
A: The cornbread should be golden brown on the top, and a toothpick inserted into the center should come out clean, indicating it’s fully cooked.

This gluten-free cornbread recipe is a versatile and delicious addition to any meal, ensuring that everyone can gather around the table to enjoy a slice.

Gluten Free Cornbread

A delightful twist on classic cornbread, this gluten-free version is simple to make and bursting with flavor. Perfect for those with gluten sensitivities, it pairs wonderfully with soups, stews, and barbecued meats.

Prep Time 10

Cook Time 25

Total Time 35

Serving Size pieces

Ingredients

Dry Ingredients

1 cup gluten-free all-purpose flour
1 cup yellow cornmeal
1/4 cup granulated sugar (optional) Can be omitted if preferred.
1 tablespoon baking powder (gluten-free)
1/2 teaspoon salt

Wet Ingredients

1 cup milk (dairy or non-dairy)
2 large eggs Can be replaced with flax eggs for a vegan option.
1/4 cup melted butter or neutral oil
1 tablespoon honey or maple syrup (optional) Add for sweetness if desired.

Instructions

Preparation

Preheat your oven to 425°F (220°C). Lightly grease a 9-inch skillet or baking dish.
In a large bowl, whisk together the gluten-free flour, cornmeal, sugar (if using), baking powder, and salt.
In a separate bowl, whisk together the milk, eggs, melted butter (or oil), and honey (if using).
Stir the wet mixture into the dry ingredients until just combined; take care not to overmix.
Pour the batter into the prepared pan and bake for 20-25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Allow the cornbread to cool for a few minutes before slicing and serving.

Notes

Serve warm with butter or honey. Can be enjoyed with chili, soups, or as part of a festive meal. To store, cool completely then wrap tightly. It lasts at room temperature for up to two days or refrigerate for up to a week.