Gluten-Free Cornbread 🌽🍞

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Growing up in New England, my cornbread experience (and preferences) are a bit different from what you would find in the American South.

For example, we typically ate what would be referred to as, “Yankee-Style Cornbread”, which often includes some added sweetness in the form of honey or white granulated sugar.

In contrast, some cornbread recipes outside of New England often include less (or no) added sweeteners, resulting a more savory version.

For instance, Chef Sean Brock has an awesome recipe for Southern-style buttermilk cornbread that isn’t at all sweet, where the cornbread is cooked in a piping-hot cast iron skillet (with a healthy dose of lard, if I recall correctly from his Heritage cookbook).

This recipe follows the more Yankee-Style cornbread recipe approach, although you can certainly adjust the level of sweetness to make this your own!

If I have the time and am feeling self-indulgent, I’ll cut this cornbread into slices and carefully griddle the exposed surfaces with a bit of clarified butter in a warm pan on the stovetop, until all of the outside edges turn perfectly golden-brown and crispy.

Adding a bit of whipped homemade honey butter is always a nice touch…

As a not-particularly-healthy way to use your leftover cornbread, I remember hearing about a recipe from Chef Edward Lee where he was blending stale leftover cornbread with vanilla ice cream and milk to create these fantastic cornbread milkshakes…

I tried a sip of one at his restaurant called Succotash in Washington D.C. about ten years ago—what an innovative way to utilize “stale” leftovers!

The full cornbread recipe is included for free below. And here is how to get access to our full selection of 500+ more recipes like this…

Total Time:

• Prep Time: 10 minutes

• Cook Time: 25 minutes

Ingredients:

• 180 g gluten-free flour mix (e.g. Caputo or your preferred blend)

• 210 g cornmeal

• 150 g honey (or maple syrup)

• 22 g baking powder

• 9 g salt

• 130 g sour cream

• 100 g milk or plant-based milk/yogurt

• 70 g olive oil or neutral oil

• 1 large egg

• 1 egg yolk

Instructions:

Gather Ingredients and Mix the Batter

1. Gather your required ingredients and preheat your oven to 180°C (355°F).

2. In a large bowl, whisk together the dry ingredients, including the gluten-free flour mix, cornmeal, baking powder, and salt.

3. In a separate bowl, combine the wet ingredients, including the sour cream, milk (or plant-based milk), honey, olive oil, and eggs.

4. Make a well in the center of the dry ingredients and pour in the wet mixture.

5. Stir everything together until just combined. Do not overmix.

Prepare Baking Pan and Bake

1. Line the bottom of a round 9-inch (22–24 cm) baking pan with parchment paper.
   

2. Pour the batter into the prepared pan and smooth-out the top.

3. Bake for 25 minutes, or until the surface is golden and a toothpick inserted into the center comes out clean.

4. Let cool slightly before slicing.

Storage
Store at room temperature for up to 2 days or in the refrigerator for up to 4 days.
Best enjoyed warm!