A stand-by. That’s what I call Cornbread. It’s easy to whip up and everyone loves it. And a cornbread recipe can easily convert to Gluten-Free Cornbread. Really, what’s not to love. It’s comfort food at its best.
For years I’ve had this recipe for cornbread that made it more like corn-cake. It was sweet, moist, and bouncy. Not real crumbly like most cornbread. When I found out I could no longer eat gluten this recipe was one of the first that I converted to gluten-free. After numerous trials and cornbread disasters I have finally landed on a recipe that comes out perfect every time.
A couple of weeks ago I had my grandson over in the afternoon and he helped me make cornbread. Great bonding and a snack. I even had a little leftover bacon that we nibbled on with our gluten-free cornbread.
Cornbread from scratch is about as easy as it gets. Now I’m going to totally shock you. I.grind.my.own.cornmeal. Yep. I have a grain grinder and I use it to make my gluten-free flours ‘cuz they cost a fortune. I get organic dried corn and turn it into cornmeal. It has the most delicious corny taste. Enough about my obsessive behavior. Any trustworthy gluten-free brand of cornmeal will work.
- ¾ C. Gluten-Free Cornmeal
- 1 C. Namaste Gluten-Free Perfect Blend Flour
- ½ C. Coconut Sugar
- 2.5 tsp. Baking Powder (aluminum-free)
- ½ tsp. Salt
- 1 C. Milk
- 1 Egg
- ⅛ C. Melted Butter
- Add the dry ingredients to a large mixing bowl and stir with a wire whisk until well blended.
- Add the milk, egg, and butter. Stir the batter until all the ingredients are blended.
- Grease a 6" X 9" pan (an 8" X 8" pan works, too!) and evenly spread batter into pan.
- Bake at 375-degrees for approximately 20-25 minutes.
- When it is that perfect golden-brown color remove from oven.
- Slather on loads of butter and honey.
For my all-purpose flour, I use Namaste Gluten-Free Perfect Blend Flour which includes xanthum gum (affiliate links). This gives the cornbread a springy-cake-like texture. If you are using a different GF All Purpose flour, just add 1/2 t. xanthem gum. These two items are available at most large grocery and health food stores.
Basically, all I do is add the dry ingredients, the wet ingredients, give it a stir, put it in a pan, and bake. Fortunately, I’ve given you a printable recipe below.
This recipe can easily be doubled. All you need to do is double all of the ingredients and pour them into a 9″ X 13″ baking pan then bake at 375-degrees for 25-30 minutes.
The BEST Gluten-Free Cornbread Recipe.
[email protected] says
February 21, 2014 at 8:32 amWhat are coconut crystals?
Leslie says
February 21, 2014 at 9:03 amSuch a good question. Coconut Crystals are made by Coconut Secret. It is a sweetener derived from the sap of a coconut tree. It is raw (with live enzymes), organic, low-glycemic, gluten-free, unbleached, unrefined, gmo-free, vegan, AND it tastes great in food. No sugary side effects {aka kids bouncing off the walls}.
Made From Pinterest says
February 21, 2014 at 9:48 pmWow this looks delightful! From someone who has to be careful what she eats but loves food I love this recipe! thanks for sharing 🙂
Deborah says
February 22, 2014 at 6:52 pmI will have to try this. I am gluten free and always looking for good recipes. I too have a grinder and buy Einkorn wheat berries (the original wheat) and have made bread with that. Have a lovely week! ~Deborah
Christin @ Blue Crab Martini says
February 22, 2014 at 8:22 pmWe recently converted to GF and cornbread is one thing I don’t have a recipe for. So glad I found this on the Think Pink Sunday link party! Quick question- do you think coconut sugar would work in place of the coconut crystals? Thanks! ~Christin
Carolyn Michelle says
February 23, 2014 at 6:09 pmMhhh this looks very very yummy!!!
Virginia says
February 24, 2014 at 10:41 pmThanks for this recipe. I’m gonna give it a try!
BeBetsy - Smashingly Good Living says
February 27, 2014 at 11:46 pmLeslie – saw this post on Moonlight & Mason Jars linky party – we were co-hosting! Recipe looks delicious – caught our eye because of the photo!
Nice to see you – take care~
Sharon and Denise
Shelly says
March 4, 2014 at 5:12 pmI’m passing this on to a friend who is newly gluten free. She’s madly trying to find yummy recipes to fill in for her old favorites!
Thanks SO much for linking up to Hit Me With Your Best Shot! Hope to see you again this week!
Crystal says
October 27, 2015 at 11:45 amI have yet to have cornbread since going gluten free over a year ago. This looks super yum. I just made some chili yesterday and I’m thinking that this cornbread would be the perfect companion 🙂
Lucy munoz says
October 17, 2016 at 4:48 amHi Leslie. Thank u for sharing. One of my daughters and one of my granddaughters have this allergy too. I am very happy just discovered yr page in Pinterest . Thank you and have wonderful day.