Say goodbye to dry, crumbly cornbread! This well-tested gluten-free cornbread is buttery, lofty, and lightly sweetened. Just 10 ingredients + 45 minutes to the best gluten-free cornbread ever.
Prep Time: 10 minutesminutes
Cook Time: 35 minutesminutes
Total: 45 minutesminutes
Servings: 8to 10 servings (makes one 9-inch round cornbread)
4tablespoons(90 g) maple syrup, honey, or a combination*
3large eggs
1 ¼cups(290 g) well-shaken cultured 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 or 10-inch oven-proof skillet with the softened butter. Line the bottom of the pan with parchment paper cut to fit (or line on all sides if using a square pan). Or line 12 standard-sized muffin tins with paper liners.
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 the batter is well-combined and smooth. 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, or 18-22 minutes for cornbread muffins.
Let the cornbread cool to warm, at least 20 minutes; the bread is still cooking from residual heat.
Cut the cornbread into wedges and serve warm. I like topping a warm slice with a pat of salty butter, plus a drizzle of honey if you like it sweeter.
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, and increase the buttermilk by 2-3 tablespoons.
Nutritional values are based on one of eight servings.