Gluten-free Blue Corn Cornbread (Edit recipe)

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.

10 minutes

25 minutes

Difficulty:

Intermediate

Show nutritional information

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
Calculated per serving.

by Jessi's Kitchen

Serves: 8

Ingredients

2 Tbsp Organic [*Spectrum Brand, sustainably sourced] Palm Oil Shortening, or another neutral oil
1.5 cup Blue Cornmeal, coarse
0.75 cup Brown Rice Flour
2 tsp Baking Powder
1 tsp Sea Salt
1.333 cup Buttermilk
0.5 cup Unsalted Butter
1 whole Egg
1 Tbsp Cane Sugar, optional

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Process

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.