Delicious Gluten-Free Cornbread Recipe Everyone Will Love
Let me take you on a journey down south, where the air is filled with the aroma of freshly baked southern cornbread. Every household in the southern states of the US has their version of cornbread, but today I present to you a gluten-free version that is moist, slightly sweet, and has a perfect crumb.
Whether you have gluten intolerances or not, this gluten-free southern cornbread recipe will leave you wanting more. It uses sorghum flour in place of wheat flour and can please even those who aren’t fans of gluten-free baked goods. Your taste buds won’t be able to tell the difference.
This recipe is straight-forward and easy to follow- it doesn’t require any fancy kitchen equipment or expensive ingredients. All you need is an iron skillet or a baking dish, a handful of pantry staples, and just under an hour to spare.
So come on down south with me, let me show you how we whip up some deliciously moist and tender Southern Cornbread!
Why You’ll Love This Recipe
What’s not to love about warm, fluffy, and moist southern cornbread? This gluten-free version of the classic recipe will make your taste buds jump with joy. For starters, you don’t have to worry about any gluten allergies or sensitivities with this one. But don’t let that fool you; this cornbread is just as good -if not better- than traditional recipes.
One of the reasons why you’ll love this recipe is because it is super easy and quick to make. With just 10 minutes of prep time and 25 minutes in the oven, you’ll have a delicious and comforting dish ready to be devoured by your family and friends. Plus, most of the ingredients are pantry staples that you might already have on hand such as cornmeal, sorghum flour, baking soda, baking powder, salt, eggs, brown sugar, water and dry buttermilk.
Another reason you’ll fall in love with this recipe is because it is versatile! Want something sweeter? Increase the amount of brown sugar or add some honey to the mix. Prefer a little heat? Add some diced jalapeños into the batter for a spicy southwestern twist. You can even add some cooked bacon or grated cheddar cheese to jazz it up a little bit. The possibilities are endless with this recipe!
Last but not least, my gluten-free southern cornbread pairs perfectly with a variety of dishes such as chili con carne, barbecue ribs and pulled pork sandwiches. Plus, It can be served as a side dish or even as a breakfast treat when toasted until crispy and topped with butter or jam.
Trust me; Once you try this gluten-free southern cornbread recipe, you’ll want to keep it forever because it will become your go-to dish for all kinds of gatherings.
Ingredient List
Before we start cooking up this delicious gluten-free southern cornbread recipe, let’s go over the ingredients that you’ll need. This recipe is made with a combination of sorghum flour and cornmeal making it naturally gluten-free, so no need to worry about troublesome substitutions.
You will need:
Dry Ingredients
- 1 cup of sorghum flour
- 1 cup of cornmeal (yellow or white)
- 2 teaspoons of baking powder
- 1 teaspoon of baking soda
- 1 teaspoon of xanthan gum
- ½ teaspoon of salt
Wet Ingredients
- 2 cups of buttermilk
- 2 large eggs
- ¼ cup of light brown sugar
- ¼ cup of water
Optional Ingredients
If you have any other specific dietary concerns or preferences, feel free to make some slight alterations and substitutions. For example, if you want to make the recipe dairy-free, try replacing the buttermilk with coconut milk or almond milk, and use sour cream instead of traditional dairy products. Another option is using mashed bananas or applesauce in place of eggs for vegan variations. Whether you stick to our original recipe or mix it up, the possibilities are endless!
The Recipe How-To
Now that we’ve gathered all of our ingredients, it’s time to start baking.
Step 1: Mix the Dry Ingredients
Ingredients You’ll Need:
- 1 cup sorghum flour
- 2 cups yellow cornmeal (make sure it’s gluten-free)
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon salt
Begin by whisking together the sorghum flour, cornmeal, granulated sugar, baking powder, baking soda, xanthan gum and salt until well combined.
Step 2: Add the Wet Ingredients
Ingredients You’ll Need:
- 2 cups buttermilk (make sure it’s gluten-free and dairy-free if needed)
- 2 large eggs, beaten
- 1/4 cup water
Next, add the buttermilk, eggs, and water to the dry ingredients. Mix well with a wooden spoon until smooth. The mixture should be thick but still pourable.
Step 3: Bake the Cornbread
For this recipe, I suggest using an iron skillet as it adds an extra layer of flavor and creates a nice crust. However, you can use any oven-safe 9-inch baking dish or cake pan.
Ingredients You’ll Need:
- 2 tablespoons vegetable oil or melted butter
Preheat your oven to 425°F. Place a 9-inch iron skillet in the oven to heat up for about 10 minutes.
Remove skillet from the oven and carefully pour in vegetable oil or melted butter. Swirl it around so that it covers the bottom and edges of the skillet.
Next, pour in your cornbread batter and smooth out the top with a spatula.
Bake for about 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Step 4: Serve and Enjoy
Once your Southern-style cornbread is finished baking, remove it from the oven and let it cool slightly. You can either serve it right away by cutting into quarters or wedges, or save it for later.
Note: Making Cornbread Muffins
If you’d like to make cornbread muffins instead of a full skillet, spray a muffin pan with non-stick cooking spray and pour batter into each cup, filling them up about two-thirds of the way full. Bake in preheated oven at 425°F for 15-18 minutes, or until golden brown on top.
Substitutions and Variations
Hey there, folks. I know that sometimes we need or want to switch up things a bit in the kitchen. That’s why I’m thrilled to offer you some substitutions and variations for our gluten-free southern cornbread recipe.
Firstly, if you don’t have xanthan gum on hand, don’t worry. You can substitute it with an equal amount of ground chia seeds or ground flaxseed.
If you’re out of sorghum flour, don’t sweat it. You can easily switch it out for brown rice flour or even coconut flour if you’re feeling adventurous.
For those who have a preference for sweeter cornbread, simply add an extra 1/4 cup of brown sugar to the dry ingredient mix before combining with the wet ingredients.
For some variety in flavor and texture, consider substituting 1 cup of the gluten-free cornmeal with white cornmeal or half a cup of masa harina.
To make dairy-free cornbread, swap out the dry buttermilk powder and water for coconut milk mixed with a splash of apple cider vinegar. You can also replace the butter with oil of your choice.
If you’re in the mood for something different, try making skillet cornbread. Simply preheat a cast-iron skillet in the oven at 425°F (218°C) for 10-15 minutes until very hot. Remove it from the oven and pour in your batter, then bake as per usual as if it were in a baking dish.
Finally, if you’re looking for something more substantial than just plain ol’ cornbread, turn it into stuffing by baking it off in chunks before tossing it with sauteed onions, celery, carrots and your favorite seasonings. It also makes an excellent base for traditional southern-style dressing too!
There you have it – some easy substitutions and variations to switch things up while still keeping this easy gluten-free southern cornbread recipe at its core. All with a little bit of extra flavor and pizazz for any meal of the day. Enjoy!
Serving and Pairing
One of the glorious things about cornbread is its versatility. You can serve it as a side dish, a breakfast treat, or even a snack. My gluten-free Southern cornbread recipe is no exception, and pairs well with numerous dishes.
For a classic southern meal, I recommend serving it alongside some chili or black-eyed peas. You can crumble the cornbread into the chili or just butter it up on its own. It also makes for a great pairing with grilled meats such as barbecue ribs or chicken. The sweetness in the cornbread balances out the heat from spicy foods making it an excellent complementary side.
You can also use this cornbread to make delicious stuffing for your Thanksgiving turkey, which is a favorite of mine! Another way to enjoy this yummy gluten-free cornbread is by slicing it hot and fresh and topping it off with honey or maple syrup for breakfast or brunch. The sweetness of the bread works beautifully with the savory flavors of bacon and eggs.
If you are looking for an afternoon snack, this cornbread can be served on its own or with some honey butter or apple butter spread.
No matter how you choose to enjoy my gluten-free Southern-style cornbread, you are sure to receive loads of compliments from those lucky enough to try it!
Make-Ahead, Storing and Reheating
You can easily make this gluten-free Southern cornbread recipe ahead of time for those busy weeknights or planned gatherings. To make it ahead, bake the cornbread as you would normally do, let it cool down completely, then wrap it tightly in a plastic wrap or aluminum foil. Store it in the fridge or freezer.
To reheat, remove the cornbread from the wrapping and place it on a baking sheet. If you have stored it in the fridge, preheat your oven to 375°F (190°C), and if you have stored it in the freezer, preheat the oven to 350°F (175°C). Reheat the cornbread for about 10-15 minutes or until it’s warmed through.
If you have some leftovers that you want to store for later consumption, keep them covered tightly and store them in the refrigerator. They should last up to 5 days. For longer storage, consider freezing them.
The best way to ensure that your leftovers are as good as when they were freshly baked is to place a damp paper towel over them when reheating. It will help add moisture and prevent the cornbread from becoming dry.
One important note when reheating this gluten-free Southern cornbread recipe: avoid microwaving it! Microwaving bread products often results in uneven texture and flavor, so it’s best to stick with reheating in the oven.
With these tips for making ahead, storing, and reheating this gluten-free Southern cornbread recipe, you’ll always have delicious and convenient cornbread available whenever you need it!
Tips for Perfect Results
Just like any other recipe, sometimes it may take a few tries to achieve the perfect golden Southern Cornbread. Fear not, my dear friends, for I have some valuable tips for perfect results.
First and foremost, to achieve that crispy crust and moist center that characterizes Southern cornbread, baking it in a cast-iron skillet is key. The skillet will heat up evenly and retain its heat longer compared to other types of pans. Plus, the skillet will give the Cornbread a classic look and southern-style appeal!
Another important tip when making gluten-free Cornbread is not to overmix the batter. Overmixing can lead to tough and dry Cornbread. So once you combine your dry ingredients with the wet ingredients, mix gently until just combined.
Moreover, moisture is vital as well! Therefore, make sure you don’t overbake the cornbread as this can make it dry. Keep an eye on the colour of the crust and remove from the oven when it turns golden-brown. You can always use a toothpick test by inserting it in the center of the cornbread to see if it’s done before removing it from the oven.
Lastly, I recommend serving your Southern Cornbread warm with melted butter or honey for a touch of sweetness. It makes all the difference!
By following these easy steps, you’ll be sure to have perfect gluten-free Southern Cornbread every time you make it!
FAQ
As with any recipe, questions may arise during the baking process. To help you achieve perfect results and overcome common issues, here are some frequently asked questions and their answers. These practical tips and tricks will help you make the best gluten-free southern cornbread that’s naturally golden-brown with a crispy crust and perfect fluffy texture.
What is the difference between cornbread and Southern cornbread?
Cornbread can be made in different styles, with the northern-style being less sweet and more crumbly due to the use of yellow cornmeal and fewer eggs, while the southern-style is more buttery and cake-like with the option of using white or yellow cornmeal and more eggs.
Why is cornbread not gluten-free?
Although corn is inherently free of gluten, traditional cornbread recipes contain a mixture of cornmeal and regular wheat flour that makes them unsuitable for those on a gluten-free diet. For a gluten-free version, you’ll need to substitute the standard ingredients with gluten-free measures of cornmeal and all-purpose flour, as demonstrated in this recipe.
Why do Southerners not put sugar in cornbread?
The traditional Southern cornbread recipe is a cherished culinary tradition that has remained unchanged for generations. Unlike other corn-based desserts, such as cornmeal pudding, Southern cornbread is never sweetened with sugar or wheat flour. Instead, it is made with white, coarsely ground cornmeal, and preserving the authentic taste is of utmost importance to Southern chefs.
What brand of cornmeal is gluten-free?
A pack of four 24-ounce gluten-free corn meal bags from Bob’s Red Mill.
Bottom Line
Southern-style cuisine has a distinctive flavor and unique blend of ingredients that make it stand out. If you are looking for a gluten-free version of traditional cornbread, then this recipe is the perfect choice for you. By following the tips and instructions provided in this article, you can create a delicious, moist, and flavorful gluten-free Southern cornbread that will impress your family and friends.
This recipe is not only gluten-free but also adaptable to various dietary restrictions. You can easily substitute some of the ingredients with alternatives that suit your needs, such as using dairy-free options or leaving out the brown sugar. Additionally, this cornbread can be enjoyed on its own or paired with a variety of dishes, making it a versatile addition to any meal.
Whether you are an experienced cook or trying out Southern-style cuisine for the first time, this recipe is straightforward and easy-to-follow. With minimal preparation time and readily available ingredients, you can whip up a batch of this delicious gluten-free Southern cornbread in no time.
In conclusion, this recipe for gluten-free Southern cornbread is an excellent option for anyone looking to enjoy the classic flavor of Southern-style cuisine while adhering to dietary restrictions. With its unique blend of ingredients and irresistible taste, it’s sure to become a favorite in your home. So what are you waiting for? Head to your kitchen, grab your iron skillet, and give this recipe a try!
Gluten Free Southern Cornbread Recipe
Ingredients
- 1 tablespoon cooking oil
- 1 1/4 cups gluten free cornmeal
- 1/4 cup brown rice flour
- 1/4 cup sorghum flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 4 tablespoons dry buttermilk, powder
- 1 teaspoon xanthan gum
- 2 tablespoons brown sugar
- 2 eggs
- 1 1/2-2 cups water
Instructions
- Preheat the oven to 400 degrees. Add the oil to a 10″ cast iron skillet and put the skillet in the oven to heat up.
- In a large mixing bowl, combine the dry ingredient. In a small dish, beat the eggs and add to dry ingredients, stir in water until desired consistency; mixing well.
- When oven comes to temperature, remove skillet, add oil to the cornbread mixture. Stir to combine. Pour batter into pan and place in preheated oven for 20 to 25 minutes or until well browned. Remove from oven and allow to stand for 10 minutes.
- Pour the bread onto a plate and cut into 8 wedges.