Gluten-Free Cornbread (No Buttermilk Needed!)
This gluten-free cornbread is golden, fluffy, and baked in a cast-iron skillet for that straight-from-the-oven comfort. I used Primal Palate gluten-free flour for the perfect texture and Maizly Cornmilk for a rich sweetness that gives you that classic buttermilk flavor without the dairy. Perfect for your Thanksgiving table or those big pots of chili nights.
PREP TIME
15 minutes
COOK TIME
25 minutes
INGREDIENTS
12
Serves: 10
Ingredients
Dry Ingredients
- 1.333 cups1.333 cups1.333 cups Cornmeal, gluten-free
- 1.333 cups1.333 cups1.333 cups Gluten-Free All-Purpose Flour - Primal Palate
- 0.333 cup0.333 cup0.333 cup Granulated White Sugar
- 1 tsp1 tsp1 tsp Salt
- 1 tsp1 tsp1 tsp Baking Soda
Wet Ingredients
- 2 cups2 cups2 cups Cornmilk - Maizly
- 1 tsp1 tsp1 tsp Lemon Juice
- 6 Tbsp6 Tbsp6 Tbsp Butter, Salted, melted, divided
- 1 Tbsp1 Tbsp1 Tbsp Honey
- 2 whole2 whole2 whole Eggs, beaten
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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
- Position your oven rack in the center and preheat to 375°F.
- Add the lemon juice to the corn milk and let it sit for about 5 minutes.
- Meanwhile, whisk together the dry ingredients in a large bowl. Cornmeal, gluten-free flour, sugar, salt, and baking soda until well combined. Make a small well in the center.
- Pour in the cornmilk, 4 tablespoons of melted butter, honey, and beaten eggs. Stir until smooth, but don’t overmix.
- Brush the remaining 2 tablespoons of melted butter all over your cast-iron skillet or 9×13-inch baking pan.
- Pour the batter into the skillet or pan and smooth the top.
- Bake for 20 to 25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Let cool slightly before slicing. Serve warm.
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About This Recipe
Show nutritional information
Gluten Free Nut Free Pescetarian Shellfish Free Side Dishes Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 250 |
| Fat: | 8 g |
| Carbohydrates: | 41 g |
| Protein: | 2 g |
| Cholesterol: | 18 g |
| Sodium: | 446 mg |
| Fiber: | 2 g |
| Sugars: | 9 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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