Gluten-free Blue Corn Cornbread
Hearty, crispy and delicious Gluten-free Blue Corn Cornbread made with brown rice flour and coarse blue cornmeal. Add this simple cornbread recipe to any soup or entree.
PREP TIME
10 minutes
COOK TIME
25 minutes
INGREDIENTS
9
Serves: 8
Ingredients
- 2 Tbsp2 Tbsp2 Tbsp Organic [*Spectrum Brand, sustainably sourced] Palm Oil Shortening, or another neutral oil
- 1.5 cup1.5 cup1.5 cup Blue Cornmeal, coarse
- 0.75 cup0.75 cup0.75 cup Brown Rice Flour
- 2 tsp2 tsp2 tsp Baking Powder
- 1 tsp1 tsp1 tsp Sea Salt
- 1.333 cup1.333 cup1.333 cup Buttermilk
- 0.5 cup0.5 cup0.5 cup Unsalted Butter
- 1 whole1 whole1 whole Egg
- 1 Tbsp1 Tbsp1 Tbsp Cane Sugar, optional
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 425 and add the shortening to a 10-inch cast iron skillet and place in the oven to heat the oil while you make the batter.
- In a medium bowl combine the cornmeal, brown rice flour, baking powder and salt. Whisk and set aside.
- In a large bowl combine the buttermilk, melted butter, egg and sugar. Whisk together.
- Pour the dry ingredients into the wet and mix until combined.
- Carefully remove the cast iron skillet from the oven and pour the batter into the skillet with the hot oil. If necessary, use a spatula to smooth out the batter.
- Bake for 25-25 minutes or until edges are crispy and middle is cooked.
- Let cool for a few minutes and then serve while warm.
Notes
Cornmeal can vary in texture. This recipe uses a coarse ground blue cornmeal.
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About This Recipe
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Baked Goods Coconut Free Gluten Free Nightshade Free Nut Free Pescetarian Shellfish Free Side Dishes Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 326 |
| Fat: | 17 g |
| Carbohydrates: | 35 g |
| Protein: | 10 g |
| Cholesterol: | 32 g |
| Sodium: | 493 mg |
| Fiber: | 3 g |
| Sugars: | 4 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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