Gluten Free Cornbread
This gluten free cornbread bakes up with a gorgeous golden crust, a soft and tender crumb, and that slightly sweet corn flavor that makes you reach for a second slice. The secret is the perfect ratio of cornmeal to gluten-free flour, real butter, and tangy buttermilk.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula or wooden spoon
- 8x8 inch (20x20cm) baking pan or 10-inch cast iron skillet - Optional: cast iron skillet recommended for best crust
- Measuring cups and spoons
- Oven thermometer - optional but highly recommended for accurate temperature
- Wire cooling rack
- Pastry brush - for greasing the pan
Ingredients
- 1 cup fine yellow cornmeal - 120g
- 1 cup gluten-free all-purpose flour blend - 120g, with xanthan gum included
- 2 tablespoons granulated sugar - 25g
- 1 tablespoon baking powder - 12g
- 0.5 teaspoon fine sea salt - 3g
- 0.25 teaspoon xanthan gum - only if your flour blend doesn't already contain it
- 2 large eggs - lightly beaten
- 1 cup buttermilk - 240ml, room temperature
- 0.33 cup unsalted butter - 75g, melted and cooled slightly
- 2 tablespoons neutral oil - 30ml, such as avocado or vegetable oil
- 1 teaspoon butter - for preheating skillet (optional)
For Serving
- butter - for serving
- honey - for serving
- honey butter - for serving
Instructions
- Preheat oven to 400°F (200°C). Grease an 8x8 baking pan or place a cast iron skillet in the oven to preheat.
- In a large bowl, whisk together cornmeal, gluten-free flour, sugar, baking powder, and salt. Add xanthan gum if your flour blend doesn't include it.
- In a medium bowl, whisk the eggs, buttermilk, melted butter, and oil until smooth.
- Pour wet ingredients into dry and fold gently until just combined. Do not overmix. Let batter rest for 3-5 minutes.
- If using a preheated skillet, carefully remove from oven and swirl in a teaspoon of butter until melted. Pour batter into prepared pan or skillet and spread evenly.
- Bake for 22-26 minutes (baking pan) or 18-22 minutes (cast iron) until golden brown and a toothpick inserted in the center comes out clean.
- Cool in the pan on a wire rack for at least 10 minutes. Slice and serve warm with butter and honey.
Notes
- Make sure your gluten-free flour blend contains xanthan gum. If it doesn't, add ¼ teaspoon to the dry ingredients to prevent a crumbly texture.
- Use room temperature buttermilk and eggs to prevent the melted butter from seizing and creating lumps.
- Let the batter rest for 3-5 minutes before baking to allow the cornmeal to hydrate and the flour to absorb liquid, which improves the crumb.
- For a dairy-free version, replace buttermilk with full-fat coconut milk mixed with 1 tablespoon apple cider vinegar, and substitute butter with refined coconut oil.
- To make this recipe vegan, use 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, rested for 10 minutes) in place of the eggs.
- For Jalapeño Cheddar Cornbread, fold in ½ cup shredded sharp cheddar and 2-3 tablespoons finely diced jalapeño before baking.
- Store leftover cornbread in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or freeze for up to 3 months.
- Reheat slices in the oven wrapped in foil at 300°F for 10-12 minutes, or microwave with a damp paper towel for 20-second intervals to prevent drying out.
- Measure gluten-free flour by spooning it into the measuring cup and leveling off; scooping directly compacts the flour and can lead to dense cornbread.
- Don't overbake — gluten-free baked goods dry out quickly. Remove from the oven as soon as a toothpick comes out clean.