There are certain foods from childhood that evoke a sense of comfort, of home, of mom. For me, my mom’s southern cornbread recipe is one of them. Not just any cornbread, mind you–it must be my mother’s cornbread, made with yellow cornmeal (and an ungodly amount of butter). If my memory serves me correctly, she got the recipe from a southerner when she and my dad were living in Alabama in the 70s. In texture and taste it’s about the exact opposite of the sweet, cakey cornbread that’s served at Marie Calendar’s. It’s denser, with not a lot of sugar, and it actually tastes like corn.Jump to Recipe
Mom would serve it frequently in summer, alongside platters of succulent ribs or barbecued chicken. It was just the thing to help sop up the tangy sauce left on the plate. We’d always drizzle honey over our second slice, the sweet syrup soaking into the crumb making it taste almost like dessert.
When I got married, this recipe was one my mom included in a hand-written recipe notebook she gave to me. I’ve tried others over the years, especially when I went through my fear-of-butter phase, but none compared. They didn’t even come close. So now I turn to my splattered and well-loved notebook whenever I want to make my mom’s southern cornbread recipe. Blessedly her old recipe works perfectly with my gluten-free flour blend. Of course, it works with regular all purpose flour too if you aren’t gluten free. Just omit the xanthan gum.
HERE ARE MORE RECIPES PERFECT FOR SUMMER BBQs:
If you make this recipe, or any of my others be sure to drop a comment and star rating below, tag me on Instagram, and use the hashtags #agirldefloured #deflouredrecipes! Thank you!
Mom’s Southern Cornbread Recipe (Gluten Free)
- 9" Cast Iron Skillet (a cake pan or square baking pan works fine too)
- 1½ cups yellow corn meal certified gluten free
- 1 cup Bob’s Red Mill 1 to 1 or other gf flour blend of your choice
- ⅓ cup sugar
- 1 teaspoon salt
- 1 tablespoon baking powder
- ¼ teaspoon xanthan gum omit if your flour blend already contains it
- 2 eggs
- 14 tablespoons melted butter see…I told you it was a lot!
- 1½ cups whole milk
- Preheat the oven to 400 degrees and grease a 9×9 inch baking pan or 9″ cast iron skillet.
- Whisk dry ingredients together in a large mixing bowl. Add eggs, melted butter and milk and whisk until smooth.
- Pour into the prepared pan and bake for 30 minutes, or until a toothpick inserted into the middle comes out clean.