Gluten Free Cornbread
Gluten free cornbread is one of my basic recipes I immediately needed to make gluten free. Cornmeal gives a distinct texture that people love and I vary recipe to make sweet or savoury muffins, cornbread sticks or a loaf, turkey stuffing and even cornbread stuffing balls.
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Servings: 16 pieces
Ingredients
DRY INGREDIENTS
- 1 cup cornmeal
- ¾ cup corn flour (or substitute EGFG gluten free flour blend*)
- ½ cup tapioca starch (or substitute EGFG gluten free flour blend*)
- ⅓ cup sugar
- 1½ tablespoon baking powder
- ½ teaspoon xanthan gum
- ½ teaspoon salt
WET INGREDIENTS
- 1 egg
- ⅓ cup vegetable oil
- 1 cup buttermilk (substitute regular milk or sour milk)
Instructions
- Preheat oven to 400°F. Lightly grease your pan of choice.**
- Mix dry ingredients in a bowl. Set aside.
- Combine wet ingredients in a mixing bowl and beat with electric mixer until frothy.
- Slowly add dry ingredients mixing until combined. Increase to high speed and mix for 1 minute.
- Stir in optional ingredients if using.
- Pour into prepared pan. Bake 20-25 minutes depending on the size of your pan. Cool 5-10 minutes before cutting to eat warm.
- Cut in cubes and cool completely for stuffing. Store all cornbread in an airtight container for maximum freshness.
Notes
*Substitute the total amount of both corn flour and tapioca starch (1¼ cups), with your favourite gluten free flour blend. Results will vary depending on the blend you use. I use my EGFG flour blend: 300g sweet rice flour, 300g potato starch, 200g sorghum flour, 200g millet flour. Makes ~ 8 cups.
**Baking time will vary depending on the pan you use. Think of the thickness and remember gluten free baking takes a little longer than baking with wheat flour.
- 8-inch square baking pan for everyday
- A regular loaf pan or mini loaf pans
- Regular or mini muffins
- Cast iron frying pan
- Cast iron corn stick mold