Buttery, lofty, and lightly sweetened, this well-tested gluten-free cornbread recipe comes together with 1 bowl and 10 ingredients.
Prep Time: 10 minutesminutes
Cook Time: 30 minutesminutes
Total: 40 minutesminutes
Servings: 8to 10 servings (makes one 9-inch round cornbread)
Ingredients
Dry Ingredients
1cup(140 g) yellow stone-ground cornmeal(not polenta; I like Arrowhead Mills)
½cup(78 g) sweet white rice flour(I like Koda Farms Mochiko)
½cup(50 g) gluten-free oat flour(I like Bob's Red Mill)
2tablespoons(15 g) tapioca flour
1teaspoonbaking powder
1teaspoonbaking soda
Wet Ingredients
8tablespoonsunsalted butter*(4 ounces/113 grams)
4tablespoons(90 g) maple syrup, honey, or a combination*
1teaspoonfine sea salt
3large eggs
1 ¼cupswell-shaken buttermilk*
Instructions
Prepare Things
Position a rack in the center of the oven and preheat to 375ºF (190ºC).
Rub a 9-inch round cake pan, 8-inch square baking pan, or 9-10-inch oven-proof skillet with the softened butter and line with parchment paper cut to fit.
Batter
In a large bowl, whisk together the cornmeal, sweet rice flour, oat flour, tapioca flour, baking powder, baking soda, and salt. Whisk well to eradicate lumps.
Add the eggs, buttermilk, maple syrup and/or honey, and melted butter, and whisk until combined. Don't worry about over-mixing since there are no glutens to toughen up!
Scrape the batter into the prepared pan, and spread evenly.
Bake
Bake the cornbread until golden on top and a toothpick inserted into the center comes out clean or with moist crumbs, 30-35 minutes.
Let the cornbread cool to warm, at least 30 minutes; the bread is still cooking from residual heat.
Cut into wedges and serve warm.
Store
Extra cornbread can be kept covered at room temperature for up to 1 day, refrigerated for up to 5 days, or frozen for up to several months. Toast in a toaster oven before enjoying.
Notes
*For dairy-free, use plant butter (I like Miyoko's). In place of the buttermilk, thin plant yogurt (such as Forager cashewgurt) with plant milk (such as oat or almond milk) until it reaches the consistency of heavy cream.
*If you don't have buttermilk on hand, you can use yogurt thinned with milk until it reaches the consistency of heavy cream. Kefir will work too!
*For a not-sweet cornbread, decrease the sweetener to 1 teaspoon, which will enhance the flavors without registering as sweet.
This recipe yields a moist, springy cornbread flecked with nubby bits of stone-ground cornmeal that holds together beautifully without the use of gums or starches. I credit the copious amounts of butter and buttermilk for its lovely texture.It is just the thing to serve (warm and slathered with butter and a flutter of sea salt) with a bowl of soup or chilli, or to turn into Gluten-Free Cornbread Stuffing.Nutritional values are based on one of eight servings.