Prep 5 mins
Cook 20 mins
If you like sweet, moist cornbread then this is the last recipe you'll ever need. My husband, who does not like cornbread, said "wow, this is really good" and he does not hand out comments like that often. Easy to make and super delicious! Recipe from thebakingbeauties.com You can reduce the amount of sugar if you like, and if your gluten free all purpose flour already has xanthan gum, you can omit that. You can also pour it into a greased, preheated cast iron skillet (or baking vessel of your choice) if you don't feel like making muffins. Turns out terrific, just increase the baking time.
- Preheat oven to 350 degrees. (if you're using a cast iron skillet, now is the time to add some oil or fat of your choice and put it in the oven to preheat).
- In a microwave safe bowl, melt butter. Stir in sugar.
- Add eggs and stir to combine.
- Stir in buttermilk.
- Add dry ingredients and stir until few lumps remain.
- Scoop into prepared muffin tin (or pour into greased skillet/baking dish).
- Bake for 20 minutes in preheated oven, or until a toothpick inserted into the center comes out clean. (30-40 minutes in a skillet/baking dish).
- Allow to cool in pan for 5 minutes before removing to cooling rack. Best served warm.
I used Bob Red Mill All Purpose gluten free flour and mistakenly used baking powder instead of baking. I used coconut milk with some lemon juice since I didn't have butter milk. Mine didn't rise like most corn bread does. The flour has xanthum in it. It does taste good! Wonder if it was my mistake with the baking powder?
Wow. These were fantastic -- thank you very much! I've been searching for recipes for my son - he's on an "8-food exclusion diet" for allergies (no wheat, eggs, soy, dairy, fish, shellfish, peanuts, or tree nuts), and this worked beautifully. I used an egg replacement product, oat milk + 1 Tbsp of vinegar, and vegan butter -- and these had a great light texture and were so good (unlike many of the dense gluten-free muffins we've tried so far). For others out there thinking about trying these, I found them very sweet (the author commented on that), and almost halved the sugar --they were still sweeter than most boxed corn muffin mixes, but still delicious. I also worried that I'd messed up the recipe because the batter was very thin and pourable, but they came out fine. Thanks again!
Loved the taste and texture of this cornbread! Instead of making muffins or a loaf, I used it as a topping for a chili bake. I halved the recipe, and dropped spoonfuls of it on top of my chili in a 8" round casserole dish - my chili's a thick and chunky version, so the cornbread baked up very nicely on top. Baked for 40 minutes, until it was nicely browned. Even my husband, who is not a big cornbread fan, raved about the cornbread topping and went back for seconds. This is definitely a keeper!! And nobody would ever suspect it's gluten-free ;)