Mom’s Southern Cornbread Recipe (Gluten Free)
This rich cornbread is the opposite of the sweet, cakey cornbread often found in restaurants. It's buttery, has a denser crumb and actually tastes of corn. I serve it often in summer alongside anything grilled, but I also use it crumbled in my Thanksgiving stuffing. For those who prefer to cook with weight instead of cups – click the button below to toggle to metric.
Equipment
- 9" Cast Iron Skillet (a cake pan or square baking pan works fine too)
Ingredients
- 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
Instructions
- Preheat the oven to 400 degrees and grease a 9x9 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.
Notes
If you're a make-it-yourself kinda person, you can always make your own flour blend. Here's a recipe for mine. Or you can simply swap out the blend for ½ cup brown rice flour, ¼ cup tapioca starch, and ¼ cup potato starch.
Nutrition
Serving: 1gCalories: 416kcalCarbohydrates: 44gProtein: 7gFat: 25gSaturated Fat: 14gTrans Fat: 1gCholesterol: 98mgSodium: 663mgPotassium: 176mgFiber: 4gSugar: 12gVitamin A: 744IUCalcium: 162mgIron: 2mg
Tried this recipe?Let us know how it was!