Life, Recipes

Gluten Free Cornbread Recipe

Last night was rib night at our house. There are two things I love really LOVE to make when I cook. The first being ribs. And when I make ribs, The Artist always loves my buttermilk skillet cornbread. And I admit, it is a good, easy recipe.

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Gluten Free Cornbread. The cast iron skillet helps cook it to a golden brown.

Now, you don’t need to wait to make ribs at your house. This recipe goes great with any meal, really. The bottom and top of the cornbread gets to be “GBD” – or golden brown deliciousness as we say in our house!

The buttermilk gives it such a rich flavor and the low amount of sugar makes it not super sweet. I am telling you, this gluten free cornbread recipe is easy, fast and will become a staple in your recipe file.

Gluten Free Cornbread Recipe

1/2 cup butter
1/3 cup sugar (If you like sweeter cornbread, you can add up to 2/3 cup sugar)
2 eggs, beaten
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup gluten free flour*
1/2 teaspoon xanthan gum**
1/2 teaspoon salt

*I use GF Jules‘ flour. I have also made this with a make your own gluten free flour mix consisting of 1 cup white rice flour, 1 cup cornstarch, 1 cup tapioca flour and 1 Tablespoon potato flour (not potato starch).

**If you are mixing your own flour, also add 1/2 teaspoon xanthan gum to the cornbread dry ingredients. Do not add it to your flour mixture since you will have more flour made up then you need for this recipe. GF Jules has it already included in her flour mix.

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Oh yeah…all those nooks and crannies soak up the butter when it’s hot from the oven and you slather butter all over this bad boy.


Preheat oven to 375 and place a cast iron skillet in the oven while the oven heats. You want that skillet HOT!

In a different skillet, melt butter on the stovetop.  Remove from heat and stir in sugar.  Quickly add eggs and beat until well blended. You don’t want the heat to cook the eggs. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, gluten free flour  (and xanthan gum if you made your own flour mix) and salt and stir until well blended and few lumps remain.  Pour the batter into the hot cast iron skillet.

Bake for 30 to 40 minutes or until a toothpick inserted in the center comes out clean.

I usually bake mine for 30 minutes and it’s done.

It’s hard to not slather the hot cornbread with batter and dig in….can you resist?!

What are you going to make to eat along with your gluten free cornbread?

5 thoughts on “Gluten Free Cornbread Recipe”

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