Cornbread is a Southern staple. We eat it with greens, beans, stews, soups, cabbage and much more. My Nana even used to make cabbage and cornbread dumplings, which I am still trying to find a recipe for (if anyone knows one, comment below). So, when I first went gluten free I HAD to learn how to make a gluten free version of cornbread. I tried several different recipes that neither Sean or I liked, so I played around and came up with my own.
This cornbread has been eaten by my church, my family, and of course my husband and has been well loved. I have made it so many times at this point that I have the recipe memorized. It is cakey, buttery with the right amount of corn taste and is absolutely delicious! There are different types of cornbread and this is a sweet one, but not too sweet. Actually, it contains the right combination of salty and sweet. We tend to favor the Jiff brand mix and this recipe has a similar taste. It is a very forgiving recipe so if you are missing an ingredient it takes substitutions very well.
Since fall has just arrived, we will be eating more cornbread as I make stews, chilis and soups. Cornbread is a great accompaniment to any of these and more. I make it in a glass pan or muffin tins, whichever fits what we are eating better. I’m so excited to share this recipe. It is definitely a favorite and eaten quite a bit around here. My cornbread has definitely gotten Sean’s seal of approval so I hope you like it as well.
This recipe is quick and easy and tasty. I have served this so many times and I’ve yet to have anyone miss the gluten. Like most cornbread, this is best served warm, and will get more crumbly over time. This makes it good in the bottom of a bowl of chili the next day as well. From experience, “wink, wink”, warmed in the microwave and topped with honey is deliciously melt in your mouth wonderful.
If you are looking for other gluten free recipes, checkout my gluten free Chocolate Banana Bread.
Please let me know if you try it out, I’d love to hear what you think.
Thanks so much!
Gluten Free Cornbrread
A cakey, buttery sweet cornbread.
- 1/4 c butter melted
- 1/3 c sugar
- 2 large eggs
- 1/2 c sour cream or plain Greek Yogurt
- 1/2 c milk
- 1 c gluten free flour I use Pamela's Artisan Flour
- 1/2 tsp xantham gum exclude if flour contains xantham or guar gum
- 2/3 c yellow cornmeal
- 2 tsp gluten free baking powder
- 1/2 tsp salt
Heat oven to 425 degrees Fahrenheit.
Grease 8 inch square baking pan,, set aside.
Combine butter and sugar in bowl with spatula until creamy.
Add eggs, mix well.
Stir in sour cream and milk. Mix until combined.
Add flour, xantham gum, cornmeal, baking powder and salt and stir until well mixed. Mixture may be lumpy.
Let sit for 2-3 minutes for batter to thicken.
Pour batter into prepared pan.
Bake for 18-22 minutes or until golden brown and toothpick inserted in center comes out clean.
This recipe can be doubled for a 9x13 in pan.