Why You’ll Love This Gluten Free Cornbread Recipe
When you try this gluten-free cornbread recipe, you’ll quickly realize it’s not just for those avoiding gluten; it’s a delicious treat everyone can enjoy.
I love how moist and fluffy it turns out, with a perfect balance of sweetness and savory corn flavor. It pairs beautifully with soups, stews, or even a barbecue.
Plus, the crispy edges from the hot skillet add an irresistible texture. I often find myself sneaking a piece fresh out of the oven, and I can’t resist sharing it with friends.
Trust me, they’ll be asking for seconds—gluten-free or not!
Ingredients of Gluten Free Cornbread
When you’re ready to whip up a batch of gluten-free cornbread, it’s important to gather the right ingredients. Trust me, having everything on hand makes the process smoother and more enjoyable.
Plus, this recipe uses a mix of flours that not only keep it gluten-free but also give it a wonderful texture. You’ll be amazed at how easy it’s to create something so delicious. So, let’s explore what you’ll need for this tasty treat.
Here’s what you’ll need:
- 1/4 cup sorghum flour
- 1/4 cup rice flour
- 1/2 cup tapioca flour
- 1 cup cornmeal
- 3 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 3 tablespoons sugar
- 1 teaspoon xanthan gum
- 1/4 cup butter (for the batter)
- 2 large eggs
- 1 cup buttermilk
- 3 tablespoons butter (for the skillet)
Now, before you start measuring and mixing, let’s talk about the ingredients a bit. The combination of sorghum and rice flour gives the cornbread a light, fluffy structure, while tapioca flour adds a nice chewiness.
If you don’t have buttermilk, you can easily make a substitute by mixing regular milk with a splash of vinegar or lemon juice—just let it sit for a few minutes.
And don’t skimp on the butter; it’s what gives you those delicious crispy edges that make your cornbread feel like a special treat.
How to Make Gluten Free Cornbread
Alright, let’s get down to the nitty-gritty of making this delightful gluten-free cornbread. First things first, preheat your oven to 425°F. Trust me, you want that heat cranking because we’re going to use a cast iron skillet, and it needs to be nice and hot.
While that’s heating up, toss your 1/4 cup of sorghum flour, 1/4 cup of rice flour, 1/2 cup of tapioca flour, 1 cup of cornmeal, 3 1/2 teaspoons of baking powder, 3/4 teaspoon of salt, 3 tablespoons of sugar, and 1 teaspoon of xanthan gum into a mixing bowl. Give those dry ingredients a good whisk; we want them mixed well so there are no little surprises later.
Now comes the fun—and slightly messy—part. Add in 1/4 cup of butter in little pats. If you’re like me, you might find yourself wishing you’d taken the butter out earlier so it could be soft. But hey, we’re all friends here, right?
Use your hands to blend that butter into the dry mixture, almost like you’re making a pie crust. You want it crumbly, not creamy. Next, crack in those 2 large eggs and pour in 1 cup of buttermilk. Grab a fork and mix it up just until it’s all blended. Don’t overdo it; we’re not making a smoothie here.
Once your batter is ready, take that hot skillet out of the oven—it should be sizzling (careful, hot handle!). Toss in 3 tablespoons of butter and let it melt all over the bottom. The sound of that butter hitting the hot pan is music to my ears!
Pour your batter right over that melted butter, spreading it out a bit if needed. Then, pop it back in the oven and set a timer for 20 minutes. When it’s done, don’t be alarmed if the top isn’t super browned; the magic happens when you flip it onto a plate.
And there you have it—golden, flaky, gluten-free cornbread that’s sure to impress even your gluten-loving friends. Enjoy!
Gluten Free Cornbread Substitutions & Variations
If you’re looking to switch things up or accommodate specific dietary needs, there are plenty of substitutions and variations for gluten-free cornbread.
For a sweeter touch, try adding honey or maple syrup instead of sugar. You can also swap out the buttermilk for almond milk or coconut milk to keep it dairy-free.
If you want a savory twist, mix in jalapeños or shredded cheese. For a nutty flavor, consider using almond flour or adding ground flaxseed.
Finally, experimenting with different herbs like rosemary or thyme can elevate the taste. Don’t hesitate to explore and find a combination you love!
Additional Tips & Notes
While baking gluten-free cornbread, I’ve found a few tips that can enhance the final result. First, make sure your ingredients are at room temperature; it helps the batter mix more evenly.
I love adding a bit of honey or maple syrup for extra sweetness. If you want a richer flavor, try using buttermilk instead of regular milk.
Don’t skip preheating the skillet! That hot butter creates a delicious crust.
Finally, let the cornbread cool for a few minutes before flipping it onto a plate; it helps maintain its shape. Enjoy experimenting, and you’ll find your perfect version!