Inside: The BEST Gluten-Free Cornbread Recipe
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.
The BEST Gluten-Free Cornbread Recipe
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.
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.
For my all-purpose flour, I use Namaste Gluten-Free Perfect Blend Flour which includes xanthum gum. 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.
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.
- 3/4 C. Gluten-Free Cornmeal
- 1 C. Namaste Gluten-Free Perfect Blend Flour
- 1/2 C. Coconut Sugar
- 2.5 tsp. Baking Powder (aluminum-free)
- 1/2 tsp. Salt
- 1 C. Milk
- 1 Egg
- 1/8 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.