This post is also available in: Español (Spanish)
If you’ve ever wondered how to make gluten-free cornbread, I’ll tell you that this is an excellent recipe. And the best thing is that it’s very easy and fast. If you’ve never tried it, I can assure you that when you make this recipe, you’ll want to eat more.
Since I decided to remove gluten from my diet, this gluten-free cornbread calms my anxiety about eating wheat bread, and the best thing is that I can enjoy it without regrets. My family also loves it and there aren’t leftovers when I make it (which is usually twice a week).
One of the many reasons I like this gluten-free cornbread is that it’s a very easy and simple recipe. With this recipe, you get bread with a delicate flavor, with a soft texture, and with crisp edges.
Tips for making gluten-free cornbread:
- You can use a 9 in (23 cm) baking dish, an 8 in x 8 in (20cm x 20cm) square baking dish, or a cast-iron skillet.
- Corn Flour: Use yellow cornmeal in this recipe. Don’t try to use the cornmeal that is used to make tamales – this flour has a different texture and the result will not be the same. Here you will find the flour I use for this recipe.
Gluten-free cornbread ingredients:
Gluten-free all-purpose flour: All-purpose flour will allow the bread to be increased and give it fluffy and pasty consistency.
Yellow cornmeal: necessary for cornbread! It gives the bread a golden brown color and a grainy and delicious consistency.
Brown sugar:Gives the bread that delicate touch of sweetness.
Salt: just a pinch to highlight the complexity of the flavors.
Sodium Bicarbonate:helps the dough rise and expand at the time of baking.
Butter: It gives the bread a moist flavor.
Buttermilk: It helps to retain the moisture of the bread and gives it a nice flavor.
Eggs: To bind all ingredients together.
In a bowl combine the cornmeal with the buttermilk, let it rest for 10 minutes.
Meanwhile, turn on the oven at a temperature of 375F (190C).
Grease a baking dish with butter.
In a separate bowl, mix all-purpose flour, sugar, baking soda, and salt. Stir until these ingredients are well mixed and add the mixture that we allow to rest previously.
Add the eggs and melted butter and mix all the ingredients until you get a smooth mixture, (don’t overmix or you will have a hard, dry bread).
Bake for 30-35 minutes, or until the knife comes out clean when inserted into the center of the bread.
What can I spread this gluten-free cornbread with?
You can spread this gluten-free cornbread with a lot of things:
- Maple syrup.
Did you see it was super easy? If you’re a beginner in the kitchen, I assure you that with this recipe you will look great in front of your family!.
If you like Latin and/or gluten-free food I invite you to see my recipe for Ripe Plantain Fritters.
Gluten Free Cornbread
- 1 cup Yellow cornmeal
- 1 cup Gluten Free All-Purpose Flour
- ¼ cup Brown sugar
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- ¼ cup Melted Butter
- 1⅓ cup Buttermilk
- 2 Eggs
- In a bowl combine the cornmeal with the buttermilk, let it rest for 10 minutes.
- Meanwhile, turn on the oven at a temperature of 375F (190C).
- Grease a baking dish with butter.
- In a separate bowl, mix all-purpose flour, sugar, baking soda, and salt. Stir until these ingredients are well mixed and add the mixture that we allow to rest previously.
- Add the eggs and melted butter and mix all the ingredients until you get a smooth mixture, (don't overmix or you will have a hard, dry bread).
- Bake for 30-35 minutes, or until the knife comes out clean when inserted into the center of the bread.