Gluten Free Cornbread – you don’t need to be from the Deep South to enjoy this classic American recipe, it really is comfort food at its finest!
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I made this gluten free Cornbread recipe from scratch in a skillet which is then baked in the oven, I promise you’ll love it and it will knock the socks of any pre-made gluten free cornbread mix out there.
This my own version of an old fashioned gluten free cornbread but without buttermilk to keep it dairy free for those that need it. I used unsweetened soy milk and dairy free margarine to bake this recipe and it worked beautifully and I defy anyone to tell the difference! You can use regular milk and regular butter if you prefer.
How to Make Gluten Free Cornbread
STEP 1 – To make gluten free cornbread from scratch you need to start by mixing the egg, milk, and melted butter in a bowl, then preheat your oven to 400F.
STEP 2 – next, whisk it all together (see step by step photos) You can use dairy free milk and vegan margarine if you need to instead of butter, I used unsweetened soy and melted vegan margarine for this gluten free cornbread recipe and it worked great.
STEP 3 – After you’ve whisked all the liquid ingredients then you need to mix the dry ingredients together in a separate bowl. If your gluten free flour blend already has gums added you can skip those.
STEP 4 – Take the dry ingredients and add it to the bowl with the milk and melted butter and mix well to combine. I just used a hand whisk and it was very easy to mix together.
My friend gave me this quick tip for baking gluten free cornbread in a skillet, add a generous pat of butter (or dairy free margarine) into a 10 inch Cast Iron Skillet and melt it on the stove. Swish it around so it coats the base and sides of the skillet, the melted butter helps to ensure it bakes up nicely with a fabulous crust.
STEP 5 – Then add the gluten free cornbread batter into the cast iron skillet and spread it out evenly with a spatula before putting it into the oven to bake. It will take about 20 – 25 minutes to cook depending on your oven. You can test if it’s done by inserting a wooden toothpick into the center of the cornbread to see if it comes out clean, if it does the cornbread is cooked.
Does Cornbread Contain Gluten?
Most regular cornbread recipes, including those made with the popular Jiffy box mix, contain gluten.
In order to ensure that your recipe is gluten free you need to use both gluten free flour and cornmeal that is labeled and certified gluten free.
What Can I serve Gluten Free Cornbread with?
You can serve it as is, hot from the skillet with a little butter and honey. Or you can serve it with soups and stews, we especially love it with my Slow Cooker Beef Stew or my Beef and Butternut Squash Stew, it’s great for mopping up the juice!
How Can I make it Dairy Free?
Yes, and it’s so easy! you can use a vegan butter in place of regular butter and simply substitute your favorite dairy free milk for regular milk.
I’ve used Earth Balance and unsweetened soy milk and my gluten free cornbread worked perfectly with those substitutions.
Related Gluten Free Recipes
- Gluten Free Banana Bread
- Gluten Free Pancakes
- Gluten Free Waffles
- Gluten Free Blueberry Cake
- Gluten Free Lemon Cupcakes
- Gluten Free Lemon Bars
Gluten Free Cornbread
Gluten Free Cornbread, make this traditional American recipe in your cast iron skillet and finish it up by baking in the oven. Recipe video is just below directions.
- 1/2 stick butter , 56g – I used dairy free margarine
- 1 cup milk , 250mls – I used unsweetened soy
- 1 large egg
- 1 1/4 cups gluten free cornmeal , 187g
- 1 cup gluten free all-purpose flour , 140g
- 1/2 tsp xanthan gum , omit if your flour blend has gum added
- 1/2 cup sugar , 100g
- 1 tbsp baking powder
- 1/2 tbsp salt
Preheat your oven to 400°F.
Grease a 10 inch Cast Iron Skillet with melted butter.
In a large bowl, beat the melted butter, milk and egg with a balloon whisk until well mixed.
Mix the gluten free cornmeal, gluten free flour, sugar, baking powder and salt in a separate bowl.
Add the dry ingredients to the wet ingredients and mix well until combined.
Heat the cast iron skillet for a few minutes on the stove and add a little butter or dairy free margarine to the skillet and melt it and coat the base of the pan, this will help give a nice crust to your cornbread.
Pour batter into the cast iron skillet and spread it out evenly with a spatula.
Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean.
Serve warm with some butter and a drizzle of honey if desired.
Adapted from Betty Crocker