This Straightforward Gluten Free Cornbread is the proper facet dish or stand-alone deal with. It’s easy to assemble and yields the proper slice of candy, moist, and tender cornbread!
Gluten-Free Cornbread Recipe
This Straightforward Gluten Free Cornbread is a recipe that I’m tremendous pleased with.
Why? As a result of I examined it at the least 10 instances earlier than lastly deciding on the proper recipe. I needed the feel and the flavour to be excellent.
I feel I’ve nailed it! This cornbread is moist and tender, gentle and fluffy, completely candy, and takes just some minutes to arrange earlier than it goes into the oven. This recipe is, after all, gluten-free and might simply be made dairy-free with a few swaps.
Bonus: it goes with every thing! Serve it at a vacation feast, with a bowl of your favourite soup or chili, or convey it alongside to a picnic or BBQ within the hotter months.
Is Cornbread Gluten Free?
Not at all times! Whereas corn and cornmeal are naturally gluten-free, cornbread is usually made with gluten-contaminated cornmeal or perhaps a mix of cornmeal and flour.
This recipe is made with licensed gluten-free cornmeal and tapioca flour to make sure that it’s 100% gluten-free.
Components Wanted
- Cornmeal: Make certain that you’re utilizing a model of cornmeal that’s licensed gluten-free. Bob’s Purple Mill and Arrowhead Mills are each nice choices!
- Tapioca Flour: Tapioca flour not solely fills out the bottom of the cornbread, nevertheless it additionally helps obtain crispier edges.
- Baking Powder and Baking Soda: A mixture of baking soda and powder provides the cornbread batter simply sufficient raise to maintain the feel gentle and tender.
- Salt: A pinch of salt helps improve the flavors throughout the cornbread.
- Butter: Butter provides moisture and taste depth to the batter.
- Eggs: Binds every thing collectively so the cornbread can maintain its form.
- Maple Syrup: Offers the cornbread simply the suitable degree of sweetness.
- Milk: I exploit almond milk, however be at liberty to make use of no matter milk, dairy or non-dairy, that you’ve available.
How one can Make Gluten-Free Cornbread
This gluten free cornbread recipe is so easy to place collectively! Combine the batter, dump it in your pan, and bake!
- Make the batter: In a big bowl, whisk collectively cornmeal, tapioca flour, baking powder, baking soda, and salt. In a separate bowl, whisk collectively eggs, maple syrup, almond milk, and melted/cooled butter. Pour the moist substances into the dry substances, then whisk till totally mixed.
- Bake: Pour the batter right into a buttered cast-iron skillet, then bake till the highest of the cornbread is golden brown. Cool barely earlier than slicing and serving.
Need to make cornbread muffins?
Merely pour the batter right into a buttered muffin tin, then bake at 400ºF for 12-Quarter-hour or till a toothpick comes out clear!
Is It Higher to Use Buttermilk or Milk in Cornbread?
For this recipe, I like to recommend sticking with common milk!
The acidity in buttermilk reacts in another way with the leavening brokers, which may have an effect on the ultimate texture of the cornbread. Whereas there are cornbread recipes that use buttermilk, this one is designed to be made utilizing common milk or a dairy-free substitute of your alternative.
Is It Higher to Make Cornbread with Butter or Oil?
My desire is butter as a result of it provides a layer of taste depth that oil simply doesn’t fairly obtain!
Should you desire to not use butter, you’ll be able to swap it out for a dairy-free butter various or palm shortening. Understand that butter substitutions received’t have fairly the identical taste as common butter.
What Type of Pan is Greatest for Cornbread?
My favourite pan to make use of is a cast-iron skillet! Forged iron is designed to distribute warmth higher, which cooks the cornbread extra evenly and permits the sides to get even crispier than they’d in a daily baking pan.
Should you don’t have a cast-iron skillet, you should use a similar-sized baking dish or a muffin tin.
Ideas and Notes
- Preheat the oven. It must be loads sizzling earlier than you place the cornbread into the oven. This helps it get these tasty, crispy edges.
- Should you like additional crispy edges, you’ll be able to preheat the skillet too! Merely add the butter into the skillet, then place that into the oven till it’s good and sizzling and the butter is melted. As soon as sizzling, take away the pan from the oven, brush the butter alongside the perimeters of the recent pan, then pour within the batter and bake.
- To verify your cornbread for doneness, insert a toothpick into the middle of the loaf. If it comes out clear, then it’s good to go. If it comes out with a couple of moist crumbs nonetheless on it, then it wants a couple of extra minutes.
- Cool barely earlier than slicing. For cleaner cuts, I like to recommend letting the cornbread cool for a couple of minutes earlier than you attempt to slice it.
- If you’re on the lookout for a extra cake-like cornbread, use 1/2 cup of melted butter as a substitute of the 1/4 cup listed.
Serving Ideas
I’ve a tough time not devouring this cornbread proper from the skillet. Nevertheless, if I can maintain my palms off of it lengthy sufficient, there are tons of scrumptious methods I like to serve it. Listed below are a few of my favourite pairings:
Obtained leftovers? Flip it into Cornbread Stuffing!
How one can Retailer
This gluten free cornbread might be saved in an hermetic container at room temperature for as much as 3 days or within the fridge for as much as 5 days.
For longer storage, wrap the cornbread in plastic wrap and foil, then place it right into a freezer-safe bag and retailer it within the freezer for as much as 3 months.
Extra Aspect Dish Recipes You’ll Love
- 2 cups 238 grams stone-ground cornmeal or cornflour
- 1/2 cup 60 grams tapioca flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fantastic sea salt
- 1/4 cup butter plus 1 tablespoons divided (see word for various)
- 3 eggs
- 1/3 cup maple syrup
- 1 cup almond milk
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Preheat oven to 400 levels.
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In a small saucepan, soften 1/4 cup butter and put aside to chill.
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Grease a medium-sized cast-iron skillet with one tablespoon butter and put aside. (see word)
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In a big bowl whisk collectively cornmeal, tapioca flour, baking powder, baking soda and salt till totally mixed.
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In a medium bowl whisk eggs, maple syrup, almond milk and cooled butter till totally mixed.
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Pour moist substances into dry, and whisk till totally included.
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Pour batter into skillet and bake for 18 minutes or till the highest is golden brown and a toothpick inserted comes out clear.
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Let cool barely earlier than serving, slice and luxuriate in!
Alternatively you’ll be able to place skillet with butter within oven to get the skillet sizzling and take skillet out of the oven, brush butter alongside sides and pour in batter. It will guarantee additional crunchy and brown sides.
This can be baked as muffins. Grease muffin tins with butter and bake at 400 levels for round 12-Quarter-hour, or till an inserted toothpick comes out clear. It will yield about 18 muffins.
If you’re on the lookout for a extra cake like cornbread, use 1/2 cup melted butter instead of the 1/4 cup.
Serving: 8gEnergy: 319kcalCarbohydrates: 42.1gProtein: 5.5gFats: 15.9gSaturated Fats: 10.5gLdl cholesterol: 77mgSodium: 163mgFiber: 4.7gSugar: 8.9g
