Easy Recipe for Gluten Free Cornbread Your Family Will Love
Recipe for gluten free cornbread: This recipe offers a delightful, comforting bread, perfect for those avoiding gluten. Enjoy a moist, tender crumb with a subtly sweet flavor.
Equipment
- mixing bowls (medium and large),
- Measuring cups and spoons
- Whisk
- 8-inch square baking pan or 9-inch cast-iron skillet
- Spatula or Wooden Spoon
- Oven
- Toothpick or cake tester
Ingredients
- 1 cup gluten-free cornmeal (medium grind)
- 1 cup gluten-free all-purpose flour blend (with xanthan gum)
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 cup milk (dairy or non-dairy)
- 1/4 cup unsalted butter, melted (or oil)
Instructions
- Step 1: Preheat and Prepare: Preheat the oven to 400F (200C). Grease an 8-inch square baking pan or a 9-inch cast-iron skillet. A well-greased pan ensures the cornbread releases easily and develops a beautiful crust.
- Step 2: Combine Dry Ingredients: In a large mixing bowl, whisk together the gluten-free cornmeal, gluten-free all-purpose flour, granulated sugar, baking powder, and salt. Ensure all dry ingredients are evenly distributed to prevent clumps and ensure consistent flavor.
- Step 3: Incorporate Wet Ingredients: In a separate bowl, whisk together the egg, milk, and melted butter (or oil). Gently pour the wet ingredients into the dry ingredients. Stir until just combined. Avoid overmixing, as this can result in a tough cornbread.
- Step 4: Bake to Golden Perfection: Pour the batter into the prepared baking pan or skillet. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The cornbread should be golden brown on top.
- Step 5: Cool and Serve: Let the cornbread cool in the pan for a few minutes before slicing and serving. Enjoy warm with butter, honey, or your favorite toppings. For a richer flavor, substitute buttermilk for regular milk. Adding 1/2 cup of canned creamed corn enhances the cornbread's moistness and sweetness.
Notes
Variations
The recipe for gluten free cornbread lends itself well to a range of adaptations.
- Ingredient Swaps: Buttermilk can replace regular milk for a tangier flavor. Applesauce or mashed banana can substitute for some of the butter or oil, adding moisture and a hint of natural sweetness. Dairy-free milk alternatives, such as almond or soy milk, are suitable for those avoiding dairy.
- Regional Styles: Southwestern cornbread often incorporates diced green chilies and shredded cheddar cheese for a spicy, savory twist. A New England version might include maple syrup instead of granulated sugar, enhancing the cornbread with a distinctively rich sweetness.
- Dietary Adjustments: For a vegan version, replace the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes). Sugar substitutes like stevia or monk fruit can be used to reduce the overall sugar content, adjusting the amount according to package directions.
Serving Suggestions
This gluten-free cornbread is exceptionally versatile and pairs well with a variety of dishes. Serve warm as a side to chili, barbecue, or soups. It is also a welcome addition to holiday meals, particularly Thanksgiving and Christmas. For a delightful breakfast or brunch option, serve with butter, honey, or fruit preserves. It can be crumbled over salads for added texture and flavor.
Storage Tips
To maintain optimal freshness, gluten free cornbread should be stored properly. Once cooled, wrap it tightly in plastic wrap or place it in an airtight container. Stored at room temperature, it will remain fresh for 2-3 days. For longer storage, refrigerate for up to a week. The cornbread can also be frozen for up to 2 months; wrap tightly in plastic wrap followed by a layer of foil or place in a freezer-safe bag. Thaw completely before serving. To reheat, wrap the cornbread in foil and warm in a 350F (175C) oven for 10-15 minutes or microwave briefly until heated through.
Frequently Asked Questions
- Question 1: Can I use self-rising gluten-free flour?
If using self-rising gluten-free flour, omit the baking powder in the recipe. - Question 2: What if I don’t have xanthan gum in my gluten-free flour blend?
If the gluten-free flour blend does not contain xanthan gum, add 1/2 teaspoon to the dry ingredients. Xanthan gum helps bind the ingredients and provides structure. - Question 3: Can I make this recipe in a muffin tin?
Yes, the batter can be baked in a muffin tin. Adjust the baking time to approximately 15-20 minutes, or until a toothpick inserted into the center comes out clean. - Question 4: Why did my cornbread come out dry?
Dry cornbread can result from overbaking or using too much flour. Ensure accurate measurements and reduce baking time if necessary. Adding a bit more milk can also help.