Gluten-Free Black Pepper Cornbread

Gluten-Free Black Pepper Cornbread
Staff Writer
Gluten-Free Black Pepper Cornbread

Rachel Willen

Gluten-Free Black Pepper Cornbread

Making your own cornbread at home is easy, and substituting cornmeal for the usual all-purpose flour makes this recipe gluten-free, too. For best results, use a cast-iron pan when making this recipe. Enjoy!

See all gluten-free recipes.

Click here to see A Gluten-Free Thanksgiving.

8
Servings
193
Calories Per Serving
Deliver Ingredients

Notes

Note: If making this to eat as a bread, you can add any number of things to enhance this basic cornbread. For example:

  1. Add a small can of corn kernels (or a cup of frozen) to the wet ingredients. Combine.
  2. Eliminate the pepper and add fruit like blueberries, cranberries, and/or strawberries, but distribute them evenly over the batter after you've poured it into the skillet, and triple or quadruple the sugar content for a sweeter bread.
  3. Add savory ingredients like Cheddar cheese and jalapeños, or rosemary and Parmesan cheese, sun-dried tomatoes, caramelized onions, or anything else you can imagine!

Ingredients

  • Canola oil, for greasing the pan
  • 2  Cups  stone-ground (or fine- to medium-ground) cornmeal
  • 1  Cup  corn flour
  • 1  Tablespoon  sugar
  • 1  Teaspoon  baking powder
  • 1  Teaspoon  baking soda
  • 1  Teaspoon  salt
  • 2-3 teaspoons freshly ground black pepper, or more to taste
  • large eggs, beaten lightly
  • 2  Cups  buttermilk (or 1 cup plain milk mixed with 1 cup plain yogurt)
  • 1/2  Cup  sour cream
  • 3  Tablespoons  unsalted butter, melted, plus 1 tablespoon at room temperature

Directions

Preheat the oven to 375 degrees.


Place a rack in the middle of the oven. Using canola oil, lightly grease a 10-inch cast-iron skillet and place it in the oven. (A 9-inch round cake pan or similar size rectangular pan can be used.)


In a bowl, whisk the cornmeal with the corn flour, sugar, baking powder and soda, salt, and pepper. In another bowl whisk the eggs, buttermilk, sour cream, and melted butter, then fold into the dry ingredients until fully combined.


Remove the hot skillet from the oven. Working quickly so that the pan does not cool off, drop 1 tablespoon of butter into the pan and swirl it to coat the sides. Pour the batter into the skillet and return it to the oven, middle rack.


Bake the cornbread until golden brown and firm to the touch, or a toothpick inserted in the center comes out mostly clean, for about 35 minutes. Let cool for 20 minutes before serving or cutting into cubes for the dressing. 

Nutritional Facts

Total Fat
9g
13%
Sugar
5g
6%
Saturated Fat
3g
13%
Cholesterol
41mg
14%
Carbohydrate, by difference
15g
12%
Protein
15g
33%
Vitamin A, RAE
25µg
4%
Vitamin B-12
2µg
83%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
130mg
13%
Choline, total
50mg
12%
Fiber, total dietary
1g
4%
Fluoride, F
6µg
0%
Folate, total
14µg
4%
Iron, Fe
2mg
11%
Magnesium, Mg
39mg
12%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
225mg
32%
Selenium, Se
17µg
31%
Sodium, Na
343mg
23%
Vitamin D (D2 + D3)
1µg
7%
Water
106g
4%
Zinc, Zn
5mg
63%

Cornbread Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Cornbread Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.