Soft and tender with beautiful, crisp edges, this gluten free cornbread is easy to make and works with just about any gluten free flour. Don’t skip the secret ingredient, it really takes this recipe to the next level!
I am so excited to share this recipe with you! This one has the record on recipe development time, it’s been a work in progress for almost an entire year and has been tweaked dozens of times!
I guess you could say I’m a cornbread snob. Especially when it comes to gluten free cornbread.
Ilove a good cornbread that is soft, tender, has that beautiful crispy brown edge and the way to accomplish this perfect texture is by using a cast iron pan.
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This gluten free cornbread has just the perfect hint of sweetness and the flour to cornmeal ration yields the perfect texture, and it also has a secret ingredient that takes it to a whole new level!
Before I share what it is, you must go save my game-changing honey butter recipe! It is the creamiest, best-tasting honey butter and is ridiculously easy to make.
Years ago (before we were gluten free) we ate at a Mexican restaurant in Salt Lake City, UT called Z’Tejas that had some great cornbread.
I was surprised when I bit into it and discovered kernels of corn hidden inside-it was delicious! Adding corn to this gluten free cornbread recipe sends it over the top, it is just SO good!
Did I mention how EASY this recipe is? it is so simple to whip up a batch of this cornbread to go with any meal.
Best Flour to Use For Gluten Free Cornbread?
Cornbread is fairly forgiving, so you can use any high-quality gluten free flour blend including Cup4Cup, Bob’s Red Mill 1:1, and King Arthur Multipurpose blend.
The only type of gluten free flour I wouldn’t recommend is Namaste.
Looking for more dinner sides? Try my gluten free cloverleaf rolls (no one will even notice they’re gluten free, I promise!) or a batch of gluten free sandwich bread.
Best Pan to Use for Cornbread
Now if you’re going to enjoy a good Southern cornbread, you will definitely want to invest in a cast iron skillet. They’re inexpensive and you’ll find I use them in alot of my recipes (as should you!). Using a cast iron skillet gives the cornbread those irresistible crispy edges.
PRO TIP: Since cast iron is porous, you’ll want to dedicate your cast iron skillet to gluten free foods only.
We would love to see what you create!Snap a photo and tag @LifeAfterWheat on social media!
Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Soft and tender with beautiful, crisp edges, this gluten free cornbread is easy to make and works with just about any gluten free flour. Don't skip the secret ingredient, it really takes this recipe to the next level!
Ingredients
1/2 cup butter
2 T sugar
1 egg
1 1/4 cups milk
1 cup high quality gluten free flour (see notes)
3/4 cup gluten free cornmeal
1/2 tsp salt
2 tsp baking powder
1/2 cup frozen corn
Instructions
Turn oven on to 400 degrees F. Put butter in a cast iron skillet and allow to sit in the oven while it is preheating, until the butter is melted.
Meanwhile, whisk together sugar, egg, and milk in a large bowl.
Add dry ingredients and corn and stir with a spoon just until batter is smooth.
Add melted butter from skillet and stir until combined.
Pour batter into the preheated skillet and bake for 18-20 minutes, until edges are golden brown and toothpick inserted in center comes out clean.
Top with honey butter to serve!
Notes
Gluten free flour blends that work well in this recipe:
Better Batter (this is my fav)
Cup4Cup
Bob's Red Mill 1:1
Pamela's Artisan blend
King Arthur Measure for Measure
gfJules
Cup4Cup
Really, any blend except Namaste should work well!
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Cornmeal gives cornbread its classic color and flavor, but too much can make your bread crumbly. Try replacing a little bit of cornmeal with flour. The specific measurements will depend on how much cornmeal and flour is in your recipe, but you should try to have more flour than cornmeal in your batter.
Jiffy mixes are not gluten free, and the main ingredient of their corn muffin mix is wheat flour. Bob's Red Mill apparently makes a gluten-free cornbread mix similar to Jiffy's, and I suspect others do. Jiffy's corn bread mix is not vegetarian, so I have not tried it.
Cornmeal is also gluten-free. Cornmeal is a coarse flour made from maize, (i.e. corn). Just like cornflour, it's important to look for labeled gluten-free cornmeal whenever possible, as cross-contact can easily occur during manufacturing. Hominy is a product of corn and is gluten-free.
Sometimes! If cornbread is made with only naturally gluten free ingredients, like with cornmeal alone, instead of with wheat flour as well, it may be naturally gluten free. Most conventional cornbread will contain some sort of wheat flour, though, and won't be gluten free.
1Preheat the oven to 400°F (204°C). We recommend allowing cornbread batter to sit for 10 to 15 minutes before baking, so if you prefer, you can delay heating the oven until you make the batter. 2Melt the butter, and then set aside to cool slightly.
The black specks are simply naturally dark pieces of the pericarp (skin) of the corn, where the tip of the kernel attaches to the cob. The color of the specks will vary by crop and year. They are the same as those commonly seen in hard taco shells, corn or tortilla chips, cornmeal, and natural whole corn products.
In its natural form, both peanuts and peanut butter are gluten-free. Many store-bought brands of peanut butter are also gluten-free, with gluten-containing peanut butter tending to be the exception rather than the rule.
Answer. Corn is naturally gluten free. The protein in corn is sometimes referred to as “corn gluten” but it is not harmful to those with celiac disease.
Grits alone are naturally gluten free, but they can be cross contaminated in processing or mixed with gluten-containing flavors. Here are a few brands of grits that are known to be gluten free: Arrowhead Mills – Look for boxed yellow corn grits, typically labeled “gluten free” in very clear lettering.
Yes, pure, uncontaminated oats are gluten-free. The U. S. Food and Drug Administration considers oats a gluten-free grain under its gluten-free labeling regulations and only requires that packaged products with oats as an ingredient contain less than 20 parts per million of gluten overall.
Yes, pure, 100% ground almond flour is gluten-free. Almond flour, sometimes called almond meal, is made from finely-ground almonds (with or without their skins), which are naturally gluten-free.
She notes that Northern cornbread is sweeter, lighter, and more cake-like than Southern cornbread. Not surprisingly, it includes sugar (or molasses, in the earlier centuries), unlike traditional Southern cornbread.
No it is not. Unless labeled specifically as such, the majority of commercial brands of potato bread are not actually gluten-free. Potato bread is usually just regular wheat bread–with a portion of the wheat flour that has been replaced with potato flour, potato flakes, or mashed potatoes.
I always add a tablespoon full of mayo with Jiffy mix, (or any box cornbread mix). It acts as a binding agent like the egg does, so it tends to hold together easier.
The primary purpose of using eggs in cornbread (and with other baked goods) is to bind the ingredients together. By holding the ingredients together, the egg improves the mixture's structure and texture while allowing you to create a gel-like substance for easier processing.
While not a professional chef, my experience with corn bread, be it packaged or made from scratch is if you over mix it, it's gonna fall! Also, let it sit for 4-5 minutes after gently scraping it into the pan and let the ingredients start their magic reactions. No peeking while baking!! That can make it fall too.
The consistency of the batter should be a bit like pancake batter—a little on the thin side. Thick batter can result in dry texture and cornbread that crumbles easily after baking. If you feel your batter is too thick, simply add a splash of extra milk.
Introduction: My name is Kerri Lueilwitz, I am a courageous, gentle, quaint, thankful, outstanding, brave, vast person who loves writing and wants to share my knowledge and understanding with you.
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. They’re inexpensive and you’ll find I use them in alot of my recipes (as should you!). Using a cast iron skillet gives the cornbread those irresistible crispy edges.
