Heavenly Gluten-Free Cornbread Recipe
Y’all, are you ready for a Southern-style gluten-free cornbread recipe? I know I am! This recipe is perfect for those who are gluten intolerant, but still want to enjoy a delicious cornbread without compromising on taste and texture. Trust me, this recipe is so good, your guests won’t even be able to tell it’s gluten-free.
I have spent countless hours experimenting with ingredients and testing out different methods to perfect this recipe. I am over the moon excited to finally share it with y’all. Not only is it naturally gluten-free, but it’s also dairy-free and can easily be made vegan with just a few simple substitutions.
If you are like me, you crave the comforting and nostalgia-inducing aroma of freshly baked cornbread in your home on a cool autumn day. This gluten-free recipe is guaranteed to put all those cravings at bay. The sweet corn flavor perfectly blends with the crumbly texture of the bread making it irresistible.
So grab your cast iron skillet or baking dish, preheat that oven and let’s get baking because this Southern-style gluten-free cornbread recipe is going to be your new favorite!
Why You’ll Love This Recipe
If you’re searching for a delicious, gluten-free cornbread recipe that still has that classic southern flavor, then this recipe is made just for you. Not only does it have all the same great taste as traditional southern-style cornbread, but it also doesn’t contain any wheat flour traditionally used in cornbread recipes.
The fluffy and crumbly texture, sweet corn flavor, and comforting aroma make this the perfect side dish to pair with your favorite southern-style meal or even as a standalone snack. And the best part? You won’t even know it’s gluten-free.
Providing alternative recipes that guarantee flavor and fresh ingredients is essential to keep everybody on board with cooking options. It is a chance to be open-minded and explore different tastes that can surprise you beyond others’ beliefs. It’s a recipe that doesn’t compromise taste to adjust dietary requirements.
Plus, this recipe is incredibly easy to make, with just a few simple steps and ingredients. From whipping the batter up to getting this amazing aroma straight out of the oven, this hassle-free recipe delivers an unforgettable taste filled experience.
So don’t hesitate to give this Southern-Style Gluten-Free Cornbread Recipe a try. It may become your new go-to dish for any meal occasion!
Naturally Gluten-Free Cornmeal: One of the most important ingredients in any southern-style cornbread recipe is the cornmeal. For this recipe, you’ll need two cups of naturally gluten-free cornmeal. I prefer using stone-ground cornmeal because it has a coarser texture than regular ground cornmeal which gives the cornbread a better texture and flavor.
Gluten-Free Flour: To make this cornbread gluten-free, you’ll need to use a gluten-free flour blend. My favorite gluten-free flour brand is Bob’s Red Mill 1-to-1 Gluten-Free Flour Blend. It creates an excellent crumbly texture that’s perfect for southern-style cornbread. You’ll need one cup to make this recipe.
Baking Powder and Kosher Salt: In addition to the cornmeal and flour, you’ll also need two teaspoons of baking powder and two teaspoons of kosher salt. These ingredients help in giving an excellent flavor, enhancing the naturally sweet flavors of the cornmeal.
Sugar: For just the right amount of sweetness, you’ll need 3/4 cup of sugar. This gluten-free southern style cornbread recipe is intentionally adapted to have a slightly sweeter profile that complements its otherwise savory taste.
Milk: While you can use any milk of your preference, I prefer a mixture of whole milk and low-fat buttermilk. Using buttermilk adds richness to the finished product while whole milk gives it just enough fat content necessary for creating that classic golden brown top crust. For this recipe, you’ll need one cup (240 ml).
Butter: Butter adds both flavor and moisture to this gluten-free cornbread recipe, so it’s an essential ingredient to include. Be sure to melt eight tablespoons (113 grams) when planning your ingredient list.
Eggs: Large eggs also play a crucial role in binding the ingredients and enriching your cornbread. They create a rich, dense texture that balances the crumbly and grainy characteristic of this moist and flavorful cornbread. For this particular recipe, you’ll need two large eggs.
Variations: If you have a preference towards dairy-free substitutes or vegan options, try substituting coconut milk for the milk, and replacing butter with plant-based butters or oil as desired. Additionally, adding a small amount of corn flour will enhance the corn flavor to make it an unforgettable and mouthwatering recipe.
The Recipe How-To
Now that we have gathered all our ingredients, it’s time to start cooking! In this section, I will guide you through the step-by-step process of making delicious Southern Style Gluten Free Cornbread.
Step 1: Preheat the Oven and Grease the Pan
Firstly, preheat the oven to 375°F (190°C). Next, grease an 8-inch square baking pan with butter or your preferred alternative. We want to make sure the cornbread doesn’t stick, so don’t skip this step!
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together 1 cup of gluten-free cornmeal, ¾ cup of gluten-free all-purpose flour, 2 teaspoons of baking powder, and 2 teaspoons of kosher salt until combined.
Note: If you’re not following a gluten-free diet, feel free to use regular corneal, all-purpose flour and omit gluten-free flour.
Step 3: Mix the Wet Ingredients
In a separate bowl or large measuring cup, whisk together 1½ cups of buttermilk, 2 large eggs, and 4 tablespoons of melted butter until combined.
Note: To make it dairy-free and vegan-friendly, you can substitute buttermilk with canned coconut milk or any non-dairy milk alternative and melted butter with vegan butter or coconut oil.
Step 4: Combine Both Mixtures
Create a well in the center of the dry mixture and slowly add the wet mixture. Mix together until just combined. Do not overmix as this causes gluten formation and may result in tough cornbread.
Step 5: Bake the Cornbread
Pour the batter into the prepared pan. Bake for around 20-25 minutes or until golden brown on top and cooked through. To check if it’s fully cooked, insert a toothpick or knife in the center of the cornbread. If it comes out clean, it’s ready!
Step 6: Let it Cool and Enjoy
Let the cornbread cool for a few minutes before slicing and serving. This Southern Style Gluten Free Cornbread is versatile, and I love serving it with chili, stew or BBQ meat.
Now that you know the recipe, go ahead and give it a try. Remember to have fun in the kitchen experimenting with this recipe to create your twists on the classic southern style cornbread!
Substitutions and Variations
Y’all, I know how it feels to not have all the ingredients you need for a recipe. Fear not! With a few simple substitutions and variations, you can still enjoy this delicious southern-style gluten-free cornbread.
First off, let’s talk about the gluten-free flour blend. If you don’t have access to one of the fancy blends at your grocery store, fear not. You can make a great gluten-free flour blend yourself with brown rice flour and potato starch or tapioca starch. Just mix these two flours together in a 2:1 ratio (two parts brown rice flour to one part potato or tapioca starch). This will give you a great substitute for the gluten-free flour blend called for in this recipe.
If cornmeal isn’t your jam, try using masa harina instead. It’s made from corn that has been cooked in lime water and then ground into a fine flour. It has a slightly different texture than traditional cornmeal and gives this southern-style cornbread a unique twist. Or if you want even more corn flavor, swap out some of the cornmeal for corn flour.
If you’re vegan or dairy-free, no worries! You can simply use coconut milk or another non-dairy milk of choice in place of the buttermilk called for in this recipe. The texture may be slightly different, but it’ll still taste great.
And finally, let’s talk about serving options. While this southern-style gluten-free cornbread is delicious on its own, consider using it as a base for other dishes. Crumble it up and use it as a breading for chicken or fish, or use it as a base for a gluten-free hamburger bun. You can also add in some honey or other sweeteners if you prefer a sweeter cornbread.
Remember y’all, cooking is all about experimentation and finding what works best for you. Don’t be afraid to try out different substitutions and variations to make this recipe your own.
Serving and Pairing
Y’all, a delicious slice of southern-style gluten-free cornbread is perfect on its own or as a side dish to accompany any meal. I love it served warm fresh out of the oven, with a pat of butter that slowly melts and seeps into the crumbly texture.
This naturally gluten-free yellow cornmeal version is perfect for serving at barbecues, picnics, or even as a weeknight dinner staple. If you’re looking for a healthier option, pair this recipe with a hearty soup or chili to cut down on carbs and satisfy your hunger. You can even crumble leftover cornbread over salads to add flavor and texture.
For those who are dairy-free, try using coconut milk or another plant-based milk alternative in place of regular milk. This will create a creamier texture and add some sweetness that truly complements the corn flavor.
Southern-style gluten-free cornbread pairs perfectly with almost any protein – baked chicken, pulled pork, grilled steak, or even pan-seared salmon. For a little sweetness, try serving it with honey or drizzling molasses on top.
Believe me y’all, there’s no better way to end a meal than with a slice of this naturally gluten-free southern-style cornbread. So go ahead and serve it at your next gathering, whether it’s an elegant dinner party or casual backyard barbecue. Your guests will be begging for seconds!
Make-Ahead, Storing and Reheating
I know that all cooks, especially at the holidays or big gatherings, appreciate recipes which can be made ahead of time. The Southern Style Gluten Free Cornbread Recipe is no exception to this rule! You can make this cornbread up to two days in advance and store it in an airtight container or a resealable freezer bag. If you want to, you can also make the batter in advance and bake the cornbread fresh on the day you need it.
When it comes to reheating the cornbread, be sure to gently reheat it by wrapping a piece of foil around it and placing it in the oven for 5-10 minutes at 350°F. Alternatively, you may cut slices of the cornbread and toast them in a toaster or toaster oven.
If you have any leftover cornbread pieces that have already been cut, I would suggest storing them in an airtight container or resealable bag in your freezer. This way, whenever you crave a slice of gluten-free southern-style cornbread, just take your desired amount out of the freezer, let it thaw out for some minutes on the counter and reheat it as directed above.
Fortunately, because of its crumbly texture and delicious flavor, this recipe often gets finished off quickly! However, if you end up with any leftover uncut cornbread pieces. Simply wrap it tightly in foil and store in an airtight container at room temperature for up to two more days. Be sure to avoid direct sunlight or heat sources– otherwise your delicious creation will dry out quickly.
By making this gluten-free southern-style cornbread ahead of time, reheating leftovers is much easier anytime without sacrificing quality and taste!
Tips for Perfect Results
As a southern-style chef, I know that the perfect cornbread requires some special attention. Here are some tips that will bring your gluten-free cornbread from good to great.
1. Don’t overmix the batter: It’s important not to overmix the batter which can make your cornbread tough and dense. Mix the ingredients until just combined for a perfect texture.
2. Preheat the skillet: Preheat the skillet before adding oil to ensure it is hot enough to create that crispy crust.
3. Use good quality ingredients: Always use freshly milled cornmeal and gluten-free flour blends that are certified gluten-free.
4. Add buttermilk: Adding buttermilk to the batter makes the cornbread extra tender and adds a tangy flavor. If you don’t have buttermilk, add a tablespoon of vinegar to regular milk to make your own substitute.
5. Don’t forget the liquid sweetener: A liquid sweetener, like honey or maple syrup, is essential in bringing out the natural sweetness of the cornmeal.
6. Experiment with variations: Try playing around with different variations such as adding fresh or canned sweet corn kernels for extra texture and flavor.
7. Cast iron skillet: The best way to achieve perfectly crispy edges is to bake your cornbread in a preheated cast iron skillet.
8. Serve immediately after baking: Southern-style gluten-free cornbread tastes best served warm right out of the oven, so try and finish it immediately after baking.
By following these tips, you’ll be able to make the perfect southern-style gluten-free cornbread every time!
Now that you’ve got the recipe for southern style gluten-free cornbread, it’s natural to have some questions about baking this classic dish. Don’t worry, I’ve collected some frequently asked questions to help make the process smoother and to ensure that you enjoy the perfect texture, sweet corn flavor, and crumbly texture every time. So let’s dive into some common queries and get you set up with all the information needed to create a delicious gluten-free cornbread.
What is the difference between cornbread and Southern cornbread?
Cornbread varies in taste and texture depending on the region it originates from. Cornbread made in the Northern region is less sweet, made with lesser eggs, and achieves a crumbly consistency with the use of yellow cornmeal. While Southern-style cornbread, which can be made with either white or yellow cornmeal, contains more eggs resulting in a cakelike texture, and has a buttery finish that adds to its overall flavor.
Why do Southerners not put sugar in cornbread?
Traditionally, Southern-style cornbread is made without the addition of sugar or wheat flour. Instead, it is made using white, coarsely ground cornmeal. While sweet sauces may be served with other corn-based dishes, Southern cooks take great care in keeping the integrity of the cornbread intact and free from sweeteners. In fact, as far back as 1937, the New York Times reported on the strict adherence to this traditional recipe in Kentucky.
Why is cornbread not gluten-free?
Although corn itself doesn’t contain gluten, many cornbread recipes include ingredients that have gluten, such as regular cornmeal and wheat flour. In order to make a gluten-free cornbread, it’s important to use ingredients like gluten-free cornmeal and measure-for-measure gluten-free flour, which we will be using in this recipe.
Is Trader Joe’s cornbread gluten-free?
Our gluten-free cornbread mix has the same deliciously moist and grainy texture, as well as the sweet and buttery flavor that you would expect from traditional cornbread mix. However, we have substituted brown rice flour for wheat flour in this version to make it a gluten-free option.
Southern style cuisine is a classic comfort food that has been enjoyed for generations. This gluten-free cornbread recipe is a testament to the rich history and traditions of southern cooking. With its crumbly texture and sweet corn flavor, it’s not hard to see why this dish is so beloved.
By using naturally gluten-free ingredients such as cornmeal and rice flour, this recipe is accessible to everyone, regardless of dietary restrictions. You don’t have to miss out on the comforting flavors of southern cooking just because you have gluten intolerance or follow a gluten-free diet.
Incorporating simple substitutions such as dairy-free milk and vegan butter also makes this recipe suitable for those who are lactose intolerant or prefer to eat plant-based.
Whether served with stew, chili, or on its own as a snack, this gluten-free cornbread recipe never fails to impress. I hope you enjoy making and sharing it with your loved ones as much as I have!
Southern Style Gluten Free Cornbread Recipe
- 1 -2 tablespoon oil
- 2 cups cornmeal
- 2 cups milk
- 1/2 cup sugar
- 2 tablespoons baking powder
- Put oil in a cast iron skillet, just enough to spread around the bottom and sides of skillet. I use a brush to do this. Preheat the oven to 350, immediately place the cast iron skillet in the oven, so the pan preheats as the oven does.
- Mix together all ingredients in a large bowl, being sure to add the baking powder last and get all the lumps out.
- Once the oven and skillet are preheated, pour in the batter, and bake for 20-25 minutes. Top of the cornbread should be golden brown. Let cool just a few minutes before slicing.