With cornbread baking, the aroma wafting from the kitchen was wonderful. Who can resist a piece of warm cornbread fresh from the oven? Not many, unless you are gluten-sensitive and have to be mindful of what you eat.
With a growing list of my friends going gluten-free (and eventually we did too), I wanted a cornbread recipe everyone could enjoy without concern.
My quest began with perfecting my gluten-free cornbread recipe. With a golden, tender crumb and big corn flavor, I was excited about how the final test batch came out.
Recipe Testing and Development
After baking batch after batch of cornbread, trying different corn and grain blends, sugar versus honey, milk versus buttermilk, different temperatures and pans, I’ve come up with a gluten-free cornbread recipe I’m really happy about. With no flour of any type in the recipe (just cornmeal), this cornbread has big corn flavor.
As refined white sugar was banished from my pantry, I went with honey as a sweetener. I also liked the results better when I baked in a light colored metal pan versus a dark non-stick one. A square of parchment in the bottom of the light pan helped protect the bottom and make sure it came out of the pan easily.
My testing included gluten-free flour blends mixed with the cornmeal, but it didn’t have the flavor I was after. I wanted big, true corn flavor, so I eliminated flour. Out of curiosity, I also tested a gluten-free packaged mix that uses alternative flours like potato starch and sorghum flour but was not crazy about the results.
One Bowl, Easy and Quick
After you gather up the ingredients, this cornbread goes together quickly in one bowl. And the baking time was only 20 minutes (in my oven). Although my intent was to use this for cornbread dressing, its great beside a bowl of soup or for a snack.
One thing I did keep in the recipe that is often used in gluten-free baking is xanthan gum. It’s used in GF baking to add volume. It helps mimic the structure of gluten in baked goods. Just a little will do, 1 teaspoon in the entire recipe. It’s easy to find these days in the baking section of many grocery stores. I learned more about it reading Gluten-Free Baking for Dummies. Next post I’ll be sharing the cornbread dressing recipe.
Note - An option to xanthan gum is guar gum. It's less expensive and widely available. I have not tested the recipe yet with guar gum but will add a note when I do. It should produce the same result.
- 1 ½ cups gluten-free cornmeal 9 ounces/ 260 grams, Bob’s Red Mill
- 1 teaspoon xanthan gum 4 grams
- 1 ½ teaspoons baking powder 6 grams
- ¾ teaspoon baking soda 2 grams
- ¾ teaspoons table salt 5 grams
- 1 ¼ cups low fat buttermilk 10 ounces/300 ml
- 2 eggs room temperature, beaten together
- 2 tablespoons unsalted butter 33 grams, melted and cooled
- 2 tablespoons honey
- Gather up your ingredients and pre-heat the oven to 375 degrees (190 C). In a large bowl, add the cornmeal, xanthan gum, baking powder, baking soda and salt. Whisk to incorporate. Whisk in the buttermilk until smooth, then add the eggs, melted butter and honey. Whisk until the batter is well mixed.
- Cut a square of parchment to fit into the bottom of an 8″x8″ square light colored baking pan. Spray with nonstick spray. Pour batter into the pan. Bake for approximately 20-25 minutes (I have a convection oven) on the center rack, or until the cornbread is golden and a toothpick stuck in the center comes out clean. The cornbread will be pulling away from the sides of the pan slightly. Use your nose. When the cornbread is done you’ll really smell it. Remove from the oven and turn out onto a cooling rack.