Addictive Cornbread Gluten Free Recipes

OLD FASHIONED GLUTEN FREE CORNBREAD | THE ORIGINAL BEST RECIPE

Steps:

• Preheat your oven to 400°F. Grease a 12-inch cast iron skillet or an 8-inch square or round pan, and set it aside.
• In a large bowl, place the cornmeal (See Recipe Notes), baking powder, baking soda, and salt, and whisk to combine well. In a separate bowl, place the yogurt (or buttermilk or sour cream and milk mixture), butter, and egg, and whisk to combine well.
• Create a well in the dry ingredients and pour in the wet ingredients and the honey. Mix until just combined. The mixture will be relatively thin (thinner if you used buttermilk). Pour the mixture into the prepared pan.
• Bake for 20-30 minutes (closer to 20 minutes if using a cast iron skillet, closer to 25 minutes if you made the all purpose gluten free flour variation), or until lightly golden brown on top, golden brown around the edges, and firm to the touch in the center. Slice and serve immediately.
• Adapted from Old Fashioned Cornbread in Gluten-Free on a Shoestring: 125 Easy Recipes for Eating Well on the Cheap (Hachette/Da Capo 2017). Originally posted in 2013. Post updated with variations.

GLUTEN-FREE CORNBREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease an 8-inch square pan.
• Mix cornmeal, sugar, flour, and baking powder together in a bowl.
• Whisk milk, butter, and egg together in another bowl. Stir into cornmeal mixture just until combined and some lumps remain. Fold in corn. Pour batter into the pan and smooth out the top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

ADDICTIVE CORNBREAD (GLUTEN FREE)

Steps:

• Preheat oven to 425 degrees and place a square baking pan inside the oven.
• Mix dry ingredients.
• Use a fork to mash in softened butter until the whole mixture is an even crumbly texture.
• Add eggs and mix them in well with the fork.
• Add 1 cup of the milk and mix it in until the batter texture is even.
• Add last 1/2 cup of milk and mix.
• Carefully with hot pads remove the hot square baking pan and spread 1 tbsp of butter in it, it should melt instantly.
• Pour batter into pan.
• Carefully return pan with hotpads to oven.
• Bake for 18 minutes. Immediately and carefully remove the whole batch of cornbread from pan. Serve hot with butter! mmmmmm!