We serve this corn bread with any type of chili or chowder. Nearly all of my cooking is gluten-free since two out of three are allergic to gluten! This recipe is pretty flexible if you don’t have an ingredient on hand.
- ½ cup unsalted butter, melted and cooled
- 1 cup all purpose gluten-free flour (See Note.)
- 1 cup cornmeal
- ¼ cup brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt (omit if using salted butter)
- 1 cup buttermilk or homemade milk kefir
- ¼ cup maple syrup or honey
- 2 large eggs
- Preheat oven to 400℉ and position a rack in the middle.
- Spray a 9-10” cast iron skillet with non-stick cooking spray.
- Whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl.
- Make a well in the center and add the buttermilk, maple syrup, and eggs. Mix together to combine, then fold in the melted butter.
- Pour batter into your prepared skillet and bake for 20-25 minutes, until golden on top and toothpick inserted in the center comes out clean. Allow to cool for 10 minutes before cutting into wedges.
Note: I like to use Bob’s Red Mill Gluten Free 1-for-1 all purpose flour in this recipe. You may need to add xanthan gum if you’re using a different gluten-free flour that doesn’t already contain it. As always, read labels to be sure your ingredients are gluten free if needed.
This recipe works well with buttermilk; I’ve also used home cultured milk kefir with good results.
Adapted from this recipe.