Gluten-Free Cornbread

Gluten-Free Cornbread
4.5 from 2 ratings
Fill 202 Print
Just because you're following a gluten-free diet doesn't mean you have to miss out on your favorite baked goods, like sweet cornbread. This recipes uses cornmeal, brown and white rice flour, honey and buttermilk to give the bread its signature softness and density.This recipe is from "Gluten-Free Baking Classics" by Annalise G. Roberts (Agate Surrey, 2008), and was originally published in the Hartford Courant.
Prep Time
10
minutes
Cook Time
20
minutes
Servings
8
servings
Gluten-Free Cornbread recipe - The Daily Meal
Total time: 30 minutes
Ingredients
  • 1 1/2 cups buttermilk (low-fat is ok)
  • 1 egg
  • 1/4 cup honey
  • 4 tablespoon melted butter or margarine
  • 1 cup cornmeal
  • 1/2 cup white rice flour
  • 1/2 cup brown rice flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon salt
Directions
  1. Preheat oven to 375 F. Grease an 8-inch-square pan.
  2. In a large bowl, combine 1 1/2 cups buttermilk, 1 egg, 1/4 cup honey and 4 tablespoons melted butter or margarine. Set aside.
  3. In a separate bowl, mix together 1 cup cornmeal, 1/2 cup white rice flour, 1/2 cup brown rice flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon xanthan gum and 1/2 teaspoon salt.
  4. Add wet ingredients to dry and mix.
  5. Bake 20 minutes or until edges are slightly browned.
Recommended