Can I make this cornbread dairy-free?

Absolutely! This recipe is easily adaptable. For excellent Dairy Free Options , simply swap the buttermilk for a plant-based milk mixed with a tablespoon of lemon juice or apple cider vinegar. Instead of butter, use an equal amount of melted coconut oil or another neutral-flavored oil.

Why is my gluten free cornbread so crumbly?

Crumbly Gluten Free Cornbread is often due to an imbalance of moisture or not letting the batter rest. Allowing the batter to sit for 5-10 minutes before baking gives the gluten-free flours time to absorb the liquid, which helps bind the cornbread together for a more tender texture.

What if I don't have a cast-iron skillet?

While a cast-iron skillet gives the best crust, you can still make this delicious cornbread . A greased 8x8 or 9x9-inch baking pan or a pie dish will also work well. Just be sure to preheat it in the oven just as you would with a skillet to help the edges get crispy.

Can I add mix-ins to this recipe?

Of course! This corn bread recipe is a wonderful base for additions. Feel free to stir in about a half-cup of shredded cheddar cheese, some diced jalapeños for a spicy kick, or even some corn kernels for extra texture and sweetness.

The Ultimate Gluten Free Cornbread: Moist, Fluffy, So-Easy

Name: The Ultimate Gluten-Free Cornbread: Moist, Fluffy, and Oh-So-Easy
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 servings
Cuisine: American, Southern
Ingredients: 1 ¼ cups Yellow Cornmeal; 1 cup All-Purpose Gluten-Free Flour (a 1-to-1 blend containing xanthan gum); ¼ cup Granulated Sugar; 2 teaspoons Baking Powder; ½ teaspoon Salt; 2 Large Eggs, room temperature; 1 cup Buttermilk; ½ cup Unsalted Butter, melted

Description

This is the gluten-free cornbread recipe that will change everything. It bakes up incredibly moist and tender on the inside, with a wonderfully crispy crust on the outside. This fluffy cornbread is perfect for sopping up chili, serving alongside barbecue, or just enjoying with a pat of butter.

Ingredients

Scale

1 ¼ cups Yellow Cornmeal

1 cup All-Purpose Gluten-Free Flour (a 1-to-1 blend containing xanthan gum)

¼ cup Granulated Sugar

2 teaspoons Baking Powder

½ teaspoon Salt

2 Large Eggs, room temperature

1 cup Buttermilk

½ cup Unsalted Butter, melted

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Instructions

1. Place an 8 or 9-inch cast-iron skillet (or a square baking dish) inside your oven and preheat to 400°F. Getting the skillet hot is key for a crispy crust.

2. In a large mixing bowl, whisk together the cornmeal, gluten-free flour, sugar, baking powder, and salt until well combined.

3. In a separate medium bowl, whisk the eggs until light, then whisk in the buttermilk and melted butter until smooth.

4. Pour the wet ingredients into the dry ingredients. Stir with a spatula just until the batter is combined. Do not overmix; a few lumps are okay.

5. Let the batter rest on the counter for 5 to 10 minutes. This allows the flour and cornmeal to hydrate, resulting in a moister cornbread.

6. Carefully remove the hot skillet from the oven. Add a tablespoon of butter or oil, swirling to coat the bottom and sides. Pour the batter into the sizzling hot skillet.

7. Bake for 20–25 minutes, or until the top is golden-brown and a toothpick inserted into the center comes out clean. Let cool for a few minutes before slicing.

Notes

Dairy Free Options: To make this recipe dairy-free, substitute the buttermilk with 1 cup of unsweetened plant-based milk mixed with 1 tablespoon of lemon juice. Replace the melted butter with ½ cup of melted coconut oil or a neutral oil.

Hot Skillet is Key: Do not skip preheating your skillet. The sizzle when the batter hits the pan is what creates the amazing crispy crust.

Storage: Store cooled cornbread in an airtight container at room temperature for up to 2 days or freeze individual slices for up to 3 months.

Prep Time: 10
Cook Time: 25
Category: Side Dish, Bread
Method: Baking
Cuisine: American, Southern

Nutrition

Serving Size: 1 slice
Calories: 245
Sugar: 8 g
Sodium: 250 mg
Fat: 13 g
Saturated Fat: 7 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 75 mg