If you've asked, “Is Cornbread gluten free”? Now it is! You'll love this gluten free cornbread recipe…
(Note: If you are fine eating grains, we love this recipe. I add an extra 2 Tablespoons of sugar, though, and I also use Einkorn flour. I also make it with just milk instead of buttermilk. It's moist and delicious and soooo good with more butter on top after it comes out of the oven!)
Our neighbor friend, Michelle, is known for her delicious cornbread. One day I found this gluten-free cornbread mix and thought I'd try a gluten free version. It's really moist and tasty, and I call it “cornbread cake” because it's just a little bit sweet, plus the kids were more excited to try it that way. 🙂
- 1 1/2 sticks of butter melted — pastured butter is best for the most nutrients (Butter is a health food, oh yes it is! Read more here.)
- 1 1/2 cups cream or part whole milk and part cream — again pastured dairy is best
- 3 eggs Click here to scroll down and read all of my posts about eggs and why they're so good for us!
- 1/3 cup natural sugar — I used palm sugar Read all about sugar: the good, bad and the disgusting
- 3/4 teaspoon sea salt To salt your food or not to salt your food?
- GF cornbread mix – 20 ounces
- 2 1/2 cups corn I used frozen
- In medium saucepan (I use stainless steel) melt the butter, and then take it off the heat. Whisk in the cream/milk, and then the eggs, sugar, and salt. Stir in the cornbread mix, just until it's mixed in, and then the corn. Spread into a buttered 9×13 ceramic or glass baking dish.
- Bake at 350* until top is set and it's all golden brown. About 55 minutes.
- Serve with plenty of pastured butter — yum!
- NOTE: Because I like experimenting, next time I plan to try it without the mix and substitute baking powder, organic cornmeal, and either some einkorn flour OR a gluten-free flour depending on who is eating with us. I'll keep you posted.
Let me know if you try it!
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Sharon Sprick Johnson via Facebook says
Jackie Corrigan, this is for you!
Or you can opt for Southern cornbread, no flour or sugar, although some folks add 1 Tablespoon of sugar. This is the recipe my grandmother and mother used, and the method of using the little well in the center to mix the wet ingredients before incorporating into the rest I still use today. SO glad I don’t have to feel guilty now about using the bacon drippings the way I grew up with. Using vegetable oil just wasn’t the same, now I’ve switched back to the good ole drippings!
• 1 large egg
• 1 1/3 cups milk OR 1 1/2 cups buttermilk
• 1/4 cup bacon drippings
• 2 cups organic corn meal
• 4 Tablespoons baking powder
• Pinch of sea salt
1. HEAT oven to 450°F. Grease an 8-inch cast iron skillet with bacon drippings; place in oven to heat. After heated, sprinkle small amount of corn meal to cover bottom of hot skillet and return to oven to brown slightly while mixing other ingredients.
2. Place corn meal, baking powder and salt in a large bowl, make a well in the center. Add milk (or buttermilk) and egg and beat together in the center well, add oil then mix everything very well with a fork.
3. Pour batter over corn meal in hot skillet.
4. BAKE 15 to 20 minutes or until golden brown.
5. Run a butter knife around the edges to loosen from sides.
You can use this same recipe to make fried corn cakes, similar to making pancakes. Place small amount of bacon drippings in cast iron skillet on stovetop to heat, drop by spoonfuls, flip when top starts to bubble and edges begin to fry.
Heather Craven via Facebook says
Thanks from a Celiac always looking to try new recipes! Love your page! #longtimereaderfan#follower!
Made this tonight and we loved it. Moist and the texture was real nice too. It’s a keeper, thank you!
Thanks so much for your feedback!
I have a really good recipe for cornbread that is similar in taste and texture to Jiffy Cornbread that most of us grew up on. I use real cane sugar in mine, but you could use coconut sugar and see how it turns out. I’ve also used lard or bacon grease and butter instead of the palm oil shortening. I like the shortening best.
I got this recipe from the food section of our local paper more than 30 years ago and made a few changes to make it the way we like it. I always use organic corn meal.
1 cup unbleached white flour*
1 cup cornmeal, organic, if possible
1/2 cup white cane sugar*
4 teaspoons baking powder
dash real sea salt (pink kind)*
1 cup milk, raw is fine
2 eggs, pastured
1/4 cup, plus 1 Tbls. organic palm shortening, melted*
Preheat oven to 425 degrees.
Sift together dry ingredients and place in medium mixing bowl.
Combine milk, eggs, and shortening and beat well.
Add the egg mixture to the dry mixture and blend just till moistened (don’t over mix).
With palm shortening, grease a 9″ x 9″ square pan. Pour batter into pan, leveling top.
Bake at 425 degrees for 20-25 minutes, or till golden brown and a toothpick comes out clean,
Serve hot with plenty of real butter.
*You could use whole wheat flour, if you’d like, but you’ll get a different taste.
*You can sub coconut sugar, if preferred.
*We use Redmond’s Real Salt, a real sea salt that is pink and has trace minerals in it.
*I use organic palm shortening in place of vegetable shortening as it is a much healthier choice. I buy my palm shortening from Tropical Traditions. You can find them on the web.
I think her point in this recipe is the gluten free factor, unfortunately the recipe you’ve posted has traditional flour in it…
The problem with all the marketing hype about gluten free is that people are NOT just sensitive to wheat but to corn, soy, rye, oats and a lot of other grains. When I work on helping people reverse their health issues the majority of the time it starts in the gut and that includes all of these grains. For some, even brown rice can be a sensitivity until the gut has time to repair itself. I was disappointed in this recipe as I thought that a great idea was going to be explained on how to make this corn bread without any of the offending allergens.
Looks good, but the gf cornbread mix you have selected is not organic. Chances are good that the corn in the mix is gmo; some claim that even organic corn is, due to cross-pollination, gmo now. So you have to choose your priority, I guess, gf or gmo.
Crappy carumba, I didn’t even catch that. Now even more reason to try it next with my own flour and without the mix!