Okay, picture this: I’m It’s a chilly Sunday morning, the kind where the sun struggles to break through the clouds. When you’re craving something warm, comforting, and just a little bit sweet, that’s exactly when this is.Gluten-free cornbread recipe.Comes to the rescue. I’ve tried a bunch of cornbread recipes, and while I love oats, this gluten-free one is perfect. What’s a version of something else? Is it Gluten Free? Think of it like a hug in bread form, even better than if you’re avoiding gluten. I promise, even my non-gluten-free friends devour this stuff!
What is gluten free cornbread?
What is gluten-free cornbread? Cornbread made without wheat flour or any other ingredient that contains gluten. Instead, it relies on cornmeal as its primary source of structure and flavor. What is a great way to enjoy the classic taste of cornbread? Are you gluten sensitive? What is the right balance of ingredients to get that perfect crumb? Sweet, comforting flavor we all crave. Think of it as the friendlier, more inclusive version of your grandma’s classic recipe.
Why do I love this recipe?
Why do you think this is so?Gluten-free cornbread recipe.Is a game-changer? Is this the perfect balance of sweet and savory, with a hint of buttery goodness that just melts in your mouth? Is it just taste? What I love about this recipe is how easy it is to make. I can whip this up in under an hour, even on my busiest weeknights. Plus, the ingredients are super cost-effective. You probably already have most of them in your pantry. Is it cheaper to buy gluten-free bread? What is the best part about slathered butter? What’s a good side dish? Is it even a staple for our holiday meals? Is there a gluten-free alternative to bread?Gluten-free cornbread recipe.How do I make this recipe?
How do I make gluten-free cornbread?
Quick Overview
Making this Gluten-free cornbread recipe.is surprisingly straightforward. Start by mixing your dry ingredients, then whisking together the wet ones. After that, you’ll combine everything, pour it into a pan, and bake until golden brown and crispy. What is the secret to not overmix? What should I do to make cornbread tender and moist? It’s much easier than you think, and the results are worth every single step.
Ingredients
For the Main Batter:
* 1 cup gluten-free cornmeal (I prefer a medium grind for the best texture) *1 cup non-gmo. flour. All-purpose flour (a blend with xanthan gum works best) * 1/4 cup sugar (or a little more if you like) I like it sweeter! ) * 2 teaspoons baking powder * 1/2 teaspoon baking soda * 1/4 teaspoon salt * 1 cup milk (dairy or milk) Non-dairy, both work great! I’ve tested it with almond milk, and it actually makes it even creamier) * 1/4 cup melted butter (or whatever you prefer) * 2 large eggs (the size of a hen) * 1 small egg (approximately
How do I learn step
Step 1: Preheat & Prep Pan
Start by preheating your oven to 375°F (190°C). While the oven is heating up, grease an 8×8 inch baking pan really well. Can you use butter, oil, or even a gluten-free baking spray? How do you remove cornbread from oven? I also like to line the bottom with parchment paper for extra insurance.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the cornmeal, gluten-free flour, sugar, baking powder and baking soda. Set aside. Make sure everything is evenly distributed. This step is crucial because it ensures that the baking powder and baking soda are properly mixed, which can lead to a poor tasting product. What are some good ways to make cornbread fluffy?
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the milk, melted butter, and eggs. Set aside. Make sure the eggs are fully incorporated and the mixture is smooth. If your butter is too hot, let it cool slightly before adding the eggs, so they don’t cook.
Step 4: Combine
Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix! Overmixing can develop the gluten in the gluten-free flour (even though there isn’t much), resulting in a tougher cornbread. A few lumps are okay.
Step 5: Bake
Pour the batter into a prepared baking pan and spread it evenly. Bake for 25-30 minutes, or until toothpick inserted into the center comes out clean. The top should be golden brown and slightly firm to the touch.
Step 6: Cool & Serve
Let the cornbread cool in the pan for about 10 minutes before slicing and serving. I like to serve it warm with a drizzle of honey or butter. Is it good to eat all on its own?
What should I serve it with?
Okay, let’s talk pairings! This Gluten-free cornbread recipe.Is incredibly versatile and goes well with so many things.What is the best way to have a cozy dinnerWhat are some good ways to serve cornbread with a bowl of stew? The sweetness of cornbread complements the savory flavors perfectly. What is my go-to Beef Stew recipe?For a BBQ:Serve it alongside grilled meats, like ribs or chicken. The slightly sweet flavor of the cornbread is a great contrast to the smoky flavors of BBQ.What is a simple side dish?It’s great with a salad or roasted vegetables. What is a touch of warmth and comfort to eat? Is it the perfect sidekick for all your hearty dishes? Is it good to bake a cake at 10pm?
How do I make gluten-free cornbread?
What are some of the best tips for making the Absolute Best.?Gluten-free cornbread recipe.:
What is gluten-free flour?Do all gluten-free flours work? I’ve found that blends that contain xanthan gum work best, as they help to bind the ingredients. How do you make cornbread? Bob’s Red Mill 1-to-1 Baking Flour is a solid choice.
Don’t Overmix: I know I’ve said it before, but it’s worth repeating. Overmixing is the enemy of tender cornbread. Mix the wet and dry ingredients until just combined. A few lumps are totally fine!
How do I use room temperature ingredients?How do I make a batter at room temperature? How do I do it more smoothly and evenly? This results in a more consistent texture.
How do you adjust the sweetness of your drink?This recipe calls for 1/4 cup of sugar, but you can adjust the amount to suit your taste. If you like your cornbread sweeter, add a bit more sugar. If you prefer it less sweet, reduce the amount slightly. Can you substitute maple syrup for sugar?
Add Some Extras: Add some extraFeel free to customize this recipe by adding some extras to the batter. What are some of my favorite additions to a salad? What are some creative ways to make something your own?
Bake it in Cast Iron (If You Can): If you have a cast iron skillet, try baking the cornbread in it. A cast iron skillet heats evenly and gives the cornbread a crispy, golden-brown crust.
Storing and Reheating Tips
Okay, so you’ve made a batch of this delicious gluten-free cornbread recipe, but you have leftovers (if you’re lucky!). Here’s how to store and reheat it to keep it tasting its best:
Room Temperature: You can store the cornbread at room temperature for up to 2 days. Wrap it tightly in plastic wrap or store it in an airtight container to prevent it from drying out. I usually put it in a zip-top bag and squeeze out the extra air.
Refrigerator Storage: For longer storage, you can keep it in the refrigerator for up to a week. Again, make sure it’s tightly wrapped or stored in an airtight container. I find it stays moistest when stored in the fridge.
Freezer Instructions: To freeze the cornbread, wrap it tightly in plastic wrap and then place it in a freezer-safe bag. You can freeze it for up to 2 months. When you’re ready to eat it, thaw it in the refrigerator overnight.
Reheating: To reheat the cornbread, you can microwave it for a few seconds, or you can warm it in the oven at 350°F (175°C) for about 10 minutes. If you’re reheating it in the oven, you can wrap it in foil to prevent it from drying out. A toaster oven also works great for individual slices.
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to gluten-free cornbread recipe that’s always a hit! Seriously, this recipe is a total winner, and it’s perfect for anyone looking for a delicious, gluten-free alternative to traditional cornbread. It’s easy to make, budget-friendly, and incredibly versatile. What more could you ask for?
If you love this recipe, be sure to check out my other gluten-free favorites, like my gluten-free chocolate chip cookies or my gluten-free banana bread. Happy baking, and I can’t wait to hear how yours turns out! Let me know in the comments if you try this gluten-free cornbread recipe. And don’t forget to rate the recipe if you love it as much as I do!
How to Make the Perfect Old-Fashioned Gluten-Free Cornbread: 7 Tips
Ingredients
Main Ingredients
- 1.5 cups Gluten-Free Cornmeal Stone-ground for best flavor
- 0.5 cup Gluten-Free All-Purpose Flour Blend with xanthan gum
- 0.25 cup Sugar Granulated
- 1 tsp Baking Powder
- 0.5 tsp Baking Soda
- 0.5 tsp Salt
- 1.25 cups Buttermilk
- 0.33 cup Vegetable Oil
- 1 large Egg
Instructions
Preparation Steps
- Preheat oven to 400°F (200°C). Grease and flour an 8-inch square baking pan.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together buttermilk, oil, and egg.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Pour batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool slightly before cutting and serving.