Soft and chewy with just a hint of sweetness, this gluten free cornbread is a guaranteed crowd-pleaser!
I’m not really a bread person — I’ll pass on the rolls so I can have more cookies — but there’s something different about cornbread that makes it hard to resist, even for me. (Perhaps because it’s usually on the sweet side…) I’d been on a cornbread kick right before I went wheat-free, and while the cornbread I’d been making had wheat in it, I figured it wouldn’t be too hard to switch out the wheat flour for gluten free flours. I was right!
This was one of the first gluten-free recipes Marc and I successfully created, one weekend when I was visiting him. The recipe creation process was typical Maria (I don’t think Marc had realized yet that if anything was going to be methodical or get written down, he had to be in charge of that). Basically, I skimmed lots of cornbread recipes on the internet, then scrapped them all and just threw some stuff in a bowl. Luckily I had the presence of mind to record what I did because the result was amazing! Seriously, we were so pleased with ourselves that that’s what I titled the it in my Evernote recipe notebook: Amazing Cornbread. We got so lucky on our first try that I haven’t even tweaked the recipe since then — which is highly unusual!
This cornbread is a great thing to bring to a holiday party, or to make for an actual holiday! We made it twice for Thanksgiving and are making it again for Christmas, if that’s any indication. The flavors are super easy to swap out — I usually opt for rosemary & a handful of cheese, but we’ve done it with jalapeños before for a little kick, and some pumpkin and sage would be awesome too. This recipe makes a pretty small loaf (3-4 servings), but it’s really easy to double to make 8-ish servings, which is what we do when we make it for a crowd.
Christmas is approaching fast (like, really fast)! In case you’ve missed it, I’ve been sharing our holiday menu for this year. We’re having pierogies on Christmas Eve, cinnamon rolls for Christmas morning, and braised beef with mashed parsnips for the main attraction. And this cornbread, of course! Everything is FODMAP friendly and delicious, obviously. Stay tuned for a few last minute recipes and holiday tips!
- 2/3 cup sticky rice flour
- 1/6 cup quinoa flour
- 1/6 cup oat flour
- 1/3 cup cornmeal
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 egg
- 2/3 cup milk
- 2 tablespoons maple syrup
- 2 tablespoons butter melted
- handful of grated cheese
- rosemary or other herbs to taste
- cracked pepper to taste
- Preheat the oven to 425°F. Place a 6-inch cast iron skillet in the oven to preheat.
- In a medium bowl, combine the flours, baking powder, and salt and whisk together until thoroughly combined.
- Break the egg into a small bowl and beat with the whisk. Add the milk, maple syrup, and melted butter to the eggs and whisk together until thoroughly combined.
- Add the egg mixture to the dry ingredients and gently stir until combined. Add in cheese and any extra seasonings.
- If using a cast iron skillet, remove from oven and place a small amount of butter in the skillet, rotating to cover evenly. If not using a cast iron, lightly grease the inside of a round pan. Scrape the batter into the prepared pan and bake for 20 to 25 minutes, until the cornbread is lightly browned, pulling away from the sides of the pan, and a cake tester or butter knife comes out clean when inserted into the center. If the cornbread starts to brown too much but is still not done, cover with foil and continue cooking.
- Serve the cornbread warm.
We have an ongoing debate about the size pan this should be cooked in. Pictured here is this recipe in a 6-inch cast iron skillet. Except I just measured it, and it's actually 5.5" across the top. So in general, I think you're ok with anything between 5-7 inches for one recipe.
If you double the recipe, use something in the range of a 10-inch skillet.
Please make sure you use cornmeal and not cornbread mix, as the mix usually has wheat flour! That's defeating the point of the recipe!
You could probably swap out the quinoa and oat flours for another gluten free flour, but, as a sticky rice flour loyalist, I highly recommend you try to find some. I buy mine at an Asian market.
Feel free to get creative with the flavors — I'd recommend jalapeños, or pumpkin and sage!
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