Gluten Free Cornbread - Bravabod
Recipes

Gluten Free Cornbread

Valentina

Valentina P

  • Difficulty Easy Difficulty
  • Time 35"

Cornbread is one of the ultimate (and highly-debated) comfort foods. When done correctly, it's just the right balance of crumbly and fluffy. Perfect with a dab of softened butter on top. With this cornbread recipe, I found that a blend of both coarse and fine-ground cornmeal gave the best results. A pre-heated cast-iron skillet is also key, as it gives a fabulously crispy crust.

How To MakeDiet Type: Classic

liked this

Freeze For 4-6 months

Best by 4-7 days refrigerated


Shopping List
  • 1 cup coarse-ground cornmeal
  • 1 cup finely-ground cornmeal
  • 1 cup milk, at room temperature (I used non-dairy)
  • 6 tablespoons butter, melted (I used non-dairy)
  • 2 eggs, whisked
  • 1/4 cup white rice flour
  • 1/4 cup corn starch
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey
  • 1 tablespoon coconut sugar (optional)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 (9" inch) oven-safe pan (ideally cast-iron)

Instructions
  1. Step 1: Preheat the oven to 400°F. Place the 9" inch greased pan in the oven to preheat. Pre-heating the pan will give nice crispy edges to the cornbread.
  2. Step 2: Combine the milk and apple cider vinegar in a small bowl. Allow to sit for 5 to 10 minutes. The milk will begin to curdle and separate.
  3. Step 3: Combine all dry ingredients in a large mixing bowl: the cornmeals, rice flour, starch, salt, baking soda, and optional sugar. Stir to combine. Add all remaining wet ingredients: the eggs, milk mixture, melted butter, and honey. Stir everything until just combined.
  4. Step 4: Carefully take out the pre-heated skillet (the handle will be hot!). Pour in the thick cornbread batter and make sure it is evenly distributed in the skillet. You'll hear the batter sizzle as it makes contact with the pan.
  5. Step 5: Bake at 400°F for about 20 minutes, or until the edges are beginning to brown and a toothpick inserted in the center of the bread comes out clean.
  6. Serve: Let the bread cool in the skillet before cutting it into wedges and serving. This cornbread is perfect when served warm with a smearing of butter. Leftover cornbread stores well in the freezer.

Recipe Notes

Note 1: If you cannot find both varieties of cornmeal, then substitute with an equal amount with either just the finely-ground or the coarse-ground variety.

Nutrition

Cornbread is one of the ultimate (and highly-debated) comfort foods. When done correctly, it's just the right balance of crumbly and fluffy. Perfect with a dab of softened vegan butter on top. With this cornbread recipe, I found that a blend of both coarse and fine-ground cornmeal gave the best results. A pre-heated cast-iron skillet is also key, as it gives a fabulously crispy crust.

How To MakeDiet Type: Plant-based

liked this

Freeze For 4-6 months

Best by 4-7 days refrigerated


Shopping List
  • 1 1/4 cups non-dairy milk, at room temperature
  • 1 cup finely-ground cornmeal
  • 1 cup coarse-ground cornmeal
  • 6 tablespoons vegan butter, melted
  • 1/4 cup white rice flour
  • 1/4 cup corn starch
  • 2 tablespoons coconut sugar (optional)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 (9" inch) oven-safe pan (ideally cast-iron)

Instructions
  1. Step 1: Preheat the oven to 400°F. Place a 9" inch greased pan in the oven to preheat. Pre-heating the pan will give nice crispy edges to the cornbread.
  2. Step 2: Combine the milk and apple cider vinegar in a small bowl. Allow to sit for 5 to 10 minutes. The milk will begin to curdle and separate.
  3. Step 3: Combine all dry ingredients in a large mixing bowl: the cornmeals, rice flour, starch, salt, baking soda, and sugar. Stir to combine. Add the milk mixture and melted butter. Stir everything until just combined.
  4. Step 4: Carefully take out the pre-heated skillet (the handle will be hot!). Pour in the thick cornbread batter and make sure it is evenly distributed in the skillet. You'll hear the batter sizzle as it makes contact with the pan.
  5. Step 5: Bake at 400°F for about 20 to 25 minutes, or until the edges are beginning to brown and a toothpick inserted in the center of the bread comes out clean.
  6. Serve: Let the bread cool in the skillet before cutting it into wedges and serving. This cornbread is perfect when served warm with a smearing of vegan butter. Leftover cornbread stores well in the freezer.

Recipe Notes

Note 1: If you cannot find both varieties of cornmeal, then substitute with an equal amount with either just the finely-ground or the coarse-ground variety.

Nutrition

Cornbread is one of the ultimate (and highly-debated) comfort foods. When done correctly, it's just the right balance of crumbly and fluffy. Perfect with a dab of softened butter on top. With this 'cornbread' recipe, a blend of coconut flour and almond flour closely recreates that irresistible corn consistency. A pre-heated cast-iron skillet is also key, as it gives a fabulously crispy crust.

How To MakeDiet Type: Paleo

liked this

Freeze For 4-6 months

Best by 4-7 days refrigerated


Shopping List
  • 1 cup finely-ground blanched almond flour
  • 33333333/100000000 cup coconut flour
  • 3 eggs, room temperature
  • 1/2 cup non-dairy milk, at room temperature
  • 3 tablespoons grass-fed butter, melted
  • 1 tablespoon sustainable red palm oil, melted (Note 2)
  • 1 tablespoon honey
  • 1 tablespoon coconut sugar
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons grain-free baking powder
  • 1 teaspoon sea salt
  • 1 (9" inch) oven-safe pan (ideally cast-iron)

Instructions
  1. Step 1: Preheat the oven to 400°F. Place a 9" inch greased pan in the oven to preheat. Pre-heating the pan will give nice crispy edges to the cornbread.
  2. Step 2: Combine the milk and apple cider vinegar in a small bowl. Allow to sit for 5 to 10 minutes. The milk will begin to curdle and separate.
  3. Step 3: Combine all dry ingredients in a large mixing bowl: the flours, salt, baking powder, and sugar. Stir to combine. Add all remaining wet ingredients: the eggs, milk mixture, melted butter, and honey. Stir everything until just combined.
  4. Step 4: Carefully take out the pre-heated skillet (the handle will be hot!). Pour in the thick cornbread batter and make sure it is evenly distributed in the skillet. You'll hear the batter sizzle as it makes contact with the pan.
  5. Step 5: Bake at 400°F for about 20 minutes, or until the edges are beginning to brown and a toothpick inserted in the center of the bread comes out clean.
  6. Serve: Let the bread cool in the skillet before cutting it into wedges and serving. This cornbread is perfect when served warm with a smearing of butter. Leftover cornbread stores well in the freezer.

Recipe Notes

Note 1: Recipe adapted from Cassidy's Craveable Creations.

Note 2: The advantage of using red palm oil in this recipe is that is gives the bread a more golden color, like traditional cornbread. If you don't have any, substitute with an equal amount of additional grass-fed butter.

Nutrition

Cornbread is one of the ultimate (and highly-debated) comfort foods. When done correctly, it's just the right balance of crumbly and fluffy. Perfect with a dab of softened butter on top. With this 'cornbread' recipe, a blend of coconut flour and almond flour closely recreates that irresistible corn consistency. A pre-heated cast-iron skillet is also key, as it gives a fabulously crispy crust. It's hard to believe, but according to MyFitnessPal, this cornbread has only 3 grams net carbs per serving!

How To MakeDiet Type: Low-carb

liked this

Freeze For 4-6 months

Best by 4-7 days refrigerated


Shopping List
  • 1 cup finely-ground blanched almond flour
  • 33333333/100000000 cup coconut flour
  • 3 eggs, room temperature
  • 1/2 cup milk, at room temperature (I used non-dairy)
  • 3 tablespoons grass-fed butter, melted
  • 1 tablespoon sustainable red palm oil, melted (Note 2)
  • 2 tablespoons low-carb granulated sweetener (1:1 sugar substitute)
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons grain-free baking powder
  • 1 teaspoon sea salt
  • 1 (9" inch) oven-safe pan (ideally cast-iron)

Instructions
  1. Step 1: Preheat the oven to 400°F. Place a 9" inch greased pan in the oven to preheat. Pre-heating the pan will give nice crispy edges to the cornbread.
  2. Step 2: Combine the milk and apple cider vinegar in a small bowl. Allow to sit for 5 to 10 minutes. The milk will begin to curdle and separate.
  3. Step 3: Combine all dry ingredients in a large mixing bowl: the flours, salt, baking powder, and sugar. Stir to combine. Add all remaining wet ingredients: the eggs, milk mixture, melted butter, and oil. Stir everything until just combined.
  4. Step 4: Carefully take out the pre-heated skillet (the handle will be hot!). Pour in the thick cornbread batter and make sure it is evenly distributed in the skillet. You'll hear the batter sizzle as it makes contact with the pan.
  5. Step 5: Bake at 400°F for about 20 minutes, or until the edges are beginning to brown and a toothpick inserted in the center of the bread comes out clean.
  6. Serve: Let the bread cool in the skillet before cutting it into wedges and serving. This cornbread is perfect when served warm with a smearing of butter. Leftover cornbread stores very well in the freezer.

Recipe Notes

Note 1: Recipe adapted from Cassidy's Craveable Creations.

Note 2: The advantage of using red palm oil in this recipe is that is gives the bread an appetizing golden color, like traditional cornbread. If you don't have any, substitute with an equal amount of additional grass-fed butter.

Nutrition

Dig it? Leave a review

Your feedback helps us offer better suggestions for you.

No comments yet
Your photo has been archived.

What you should eat next

Gluten Free Cornbread

PT35M 1 cup coarse-ground cornmeal 1 cup finely-ground cornmeal 1 cup milk, at room temperature (I used non-dairy) 6 tablespoons butter, melted (I used non-dairy) 2 eggs, whisked 1/4 cup white rice flour 1/4 cup corn starch 1 tablespoon apple cider vinegar 1 tablespoon honey 1 tablespoon coconut sugar (optional) 1 teaspoon baking soda 1 teaspoon salt 1 (9" inch) oven-safe pan (ideally cast-iron) Gluten Free Paleo Vegan Low-Carb 8 Servings Ingredients:

8 Servings

No Ratings

Welcome to Bravabod, where your bod matters.

Cook delicious meals, get personalized recommendations and unlock your best bod

Sign Up Free

Takes 1 min