Gluten Free Cornbread is super good and has great texture if you use just one trick. It’s moist and flavorful, and waiting for your butter and honey.
Cornbread is one of my favorite breads. It’s quick to make, moist and always delicious. And this Gluten Free Cornbread recipe is no exception. Working with gluten free flour can have its challenges. Often, it doesn’t rise properly. But I discovered one trick that makes all the difference. It’s the same trick I use when making Gluten Free Waffles (which are my absolute favorite waffles).
What’s the Trick?
Separate the eggs and add the yolks in with the other liquids, mixing until the batter it thoroughly blended. Then whip the egg whites until stiff, folding them in at the end. This will add more air to the cornbread and it will rise perfectly. You’ll get closer to the right texture with this method.
If you don’t use this handy trick, no worries. Your cornbread won’t rise as much, but the top will be nice and crispy and it will still taste wonderful. Take a look:
The cool thing about gluten free is that you can create it so it has a few more peaks in the top, which only increases the flavor and delightful texture when it browns.
What You Need
You will need measuring cups and spoons, an electric mixer, a bowl and a pan in which to bake the cornbread. I like to make cornbread either in a seasoned cast iron skillet or a cornpone pan. What do you prefer?
Gluten Free Cornbread Recipe
Gluten Free Cornbread
Traditional Cornbread without the wheat. Very tasty.
- 1 1/2 cup yellow cornmeal
- 1/2 cup gluten free flour (I prefer Bob's Red Mill Gluten Free 1 to 1 Baking Flour)
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 Tablespoon baking powder (I prefer Rumford)
- 3 eggs
- 1 cup milk (or pea protein milk)
- 1/4 cup cream
- 1/3 cup melted butter
Heat oven to 400 degrees.
- Pour canola oil in the bottom of an 8-inch cast iron skillet and put the skillet in the oven for 15 minutes to season it.
- Dump out the excess oil before putting the cornbread in it.
- In a large mixing bowl, mix all of the dry ingredients.
- Melt the butter.
Pour the milk and cream into the butter to cool it. I often substitute 1 1/4 cup pea protein milk for the cow's milk. It works perfectly.
Separate the eggs, yolks in one bowl and whites in another.
Add the yolks and milk mixture to the dry ingredients and mix well.
Whip the egg whiltes until stiff, and gently fold them into the batter. (This is the trick that makes the cornbread the right texture.)
Pour the batter into the hot cast iron skillet and bake at 400 degrees for 18-20 minutes until the bread pulls away from the sides and the top is turning slightly brown.
Test with a toothpick to make sure the cornbread is done. To do this, stick a toothpick into the thickest part of the cornbread. Immediately pull the toothpick out. If it has crumbs attached to the toothpick, the cornbread is not done. Let it bake a few more minutes until a toothpick inserted comes out clean.
Serve warm with butter and honey.
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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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