When I was in college I worked as a cook at a BBQ restaurant, where I learned to make super yummy cornbread. It was filled with canned creamed corn, cheese, and the usual corn meal and flour. Since becoming sensitive to wheat/gluten and dairy, I’ve had to for-go this delicious chili side-kick. Until now that is! Gluten Free Cornbread is back on the menu!
Wanting to get rid of the canned corn and cheese, I knew that converting the recipe from the BBQ restaurant was going to be a useless endeavor. Instead, I’ve converted Cook’s Illustrated All-Purpose Cornbread recipe to one that is both gluten and dairy free (it calls for butter, which I tolerate well, but if you don’t, feel free to use ghee, coconut oil, or palm shortening). My Gluten Free Cornbread Recipe is moist, no more crumbly that usual cornbread, and can be used anywhere regular cornbread is used (including stuffing recipes). Plus, the fact that it is gluten free remains a secret, as it tastes just like regular cornbread!
I made a quick video to show you just how easy Gluten Free Cornbread is to put together:
*Please note that this recipe calls for using a baking dish, NOT a cast iron pan. It may work in cast iron, but I am afraid that it would likely need more liquid, as cast iron tends to dry breads out more rapidly than glass.
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Gluten Free Cornbread Recipe
My Gluten Free Cornbread Recipe is moist, no more crumbly that usual cornbread, and can be used anywhere regular cornbread is used
Recipe type: side dish
1½ cups (210 grams) gluten free flour mix*
1 cup (140 grams) gluten free cornmeal
2 tsp. baking powder
¼ tsp. baking soda
¾ tsp. sea salt
¾ cup (3½ oz) frozen corn kernels, thawed**
1 Tbsp. lemon juice
1 cup almond milk, less 1 Tbsp.
2 large eggs
½ cup (1 stick) butter, melted and cooled slightly
Adjust oven rack to middle position; heat oven to 400° F.
Spray 8-inch square baking dish with cooking spray (I use and recommend coconut oil spray).
Combine lemon juice and almond milk (or alternative milk of your choice) in a glass measuring cup.
Whisk gf flour mixture, cornmeal, baking powder, soda, and salt in a medium bowl until combined; set aside.
In a food processor or blender, process brown sugar, thawed and drained corn kernels, and almond milk/lemon juice mixture until combined, about 5 seconds. Add eggs and process until well combined (corn lumps will remain), about 5 seconds longer.
Make a well in the center of your dry ingredients; pour wet ingredients into well.
Begin folding dry ingredients into wet, alternately adding melted butter to mixture until thoroughly combined.
Pour batter into prepared baking dish; smooth surface with rubber spatula.
Bake for 25 minutes, or until a tooth pick inserted in the center comes out clean and the center is slightly springy to the touch.*** My instant read thermometer usually reads around 155° F when it is done.
Cool on a wire rack for 10 minutes, then invert onto rack and cool 10 minutes further.
Serve immediately with plenty of butter and honey
*If your gluten free flour mix does NOT contain xanthan gum, add ½ teaspoon. ** Before preparing the baking dish, or any of the other ingredients, measure out the frozen kernels and let them stand at room temperature until needed. When corn is in season, fresh kernels can be substituted for the frozen corn. Canned corn may be drained and used as well. ***Be very careful not to overcook, as this will lead to a dry and crumbly cornbread.