Home » Gluten Free Cornbread Recipe
By Heather 8 Comments
I have been loving having a gluten free bread option that doesn’t taste like sawdust!This gluten free cornbread tastes pretty much like regular cornbread, which is usually made with about halfcornmeal and halfflour. This is 100% cornmeal, and full of healthy REAL ingredients.
I currently cannot tolerate gluten/wheat/bread without a killer headache. Nothing I do can get that headache to go away, not my beloved essential oils, Tylenol, cold compresses, anything! If you’re gluten free like me, give this recipe a go! I think you will love the gluten free cornbread and welcome it on your table several nights per week!
This recipe is sponsored by Barn2Door, a new service I had the chance to try out this week. Their mission is described below!
I was excited to try out the buttermilk and yogurt from Grace Harbor Farms Dairy located in Washington! This allowed me to create a savory and asweeter version of the cornbread. If buying local, from farmers in your neck of the woods is important to you, I highly suggest you check out Barn2Door. You can see if they are in your area by clicking this link and entering your zip!
What’s really cool, is you can get your order through farm pick-up, group drop locations and even the mail in some cases! You can also ask questions to the producers, which can be really helpful! I met my order just a few blocks from my house!
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WE WANT TO CHANGE THINGS. SHAKE IT UP A BIT.
We want to give sustainable, clean food growers an edge.
We want to empower folks to buy as local as possible.
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We want to make it simple to buy or sell clean, sustainable food.
Let’s get baking!
TheGluten Free CornbreadRecipe
Yield: 12 squares
Finally a gluten free bread that tastes like the real thing!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Ingredients
- Savory Version:
- 2 cups cornmeal- any grind you want. I default to medium grind, you can often find this in bulk bins or through Thrive Market, which has a great price.
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 cups buttermilk- try and find the real stuff, that’s a little thick
- 1 egg
- 4 TBS melted butter, lard or coconut oil
- 4 TBS honey
- 1/4-1/2 cup finely grated cheddar cheese
- 1 tsp smoked paprika – optional for some more smoky flavor, makes the cornbread extrasavory
- SweetVersion:
- 2 cups cornmeal- any grind you want. I default to medium grind, you can often find this in bulk bins or throughThrive Market, which has a great price.
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 cupshoney sweetened yogurt. Or yogurt and about 6-8 TBShoney
- 1 egg
- 4 TBS melted butter, lard or coconut oil
Instructions
- Preheat the oven to 400 degrees
- Melt your cooking fat. I melt a smidgen more than the 4 TBS and use the extra to grease up my pan. Even if you are using a well seasoned cast iron skillet I still add a little extra fat to keep things from sticking. This cornbread is so good, you won’t want to lose any bits, believe me!
- Mix all the dry ingredients in a large mixing bowl.
- Create a well in the dry ingredients and add the buttermilk/yogurt. Add the egg, honey and cheese and mix well.
- After stirring mix in the meltedfat. You just want to be careful not to cook anything with really hot melted butter. I just give it a minute to cool down before adding it in.
- Let the battersit in the fridge for a few hours, if using a coarse ground cornmeal. This is not necessary, but I think you get a creamier result especially if you opt for the stone ground cornmeal, which can be a bit crunchy.
- Pour into your baking vessel. I jiggle the pan around a bit to help everything come to an even level and get out air bubbles.
- Cook for 20-30 min. Mine usually takes 25 min. It’s done when a toothpick inserted into the center comes out clean.
- Let cool, slice and serve!
Notes
Helpful Equipment-cast iron skillet or 8 inch cake pan or 8 inch square pan, a liquids measuring cupfor the honey and yogurt.
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Nutrition Information:
Yield:
12 Serving Size:
1/16 savory
Amount Per Serving: Calories: 142
Check Out this post if you need help saving your cast iron skillet!
I love serving this as a side dish for my roasted tomato soup. A hearty late summer dinner!
I hope you enjoyed this gluten free cornbread recipe!
Cheers,
Heather
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Reader Interactions
Comments
Randy says
December 13, 2016 at 11:51 pmThanks for this recipe! Need to be GF!
Reply
Caroline says
October 28, 2019 at 2:34 amWhat about the honey and cheddar ?
They are in the ingredients list but not in the recipe instruction.Reply
Heather says
October 28, 2019 at 6:19 pmI updated it sorry about that!
Reply
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