For us, Thanksgiving dinner is all about the yummy side dishes. We believe that even if you’re following a gluten-free diet, you should be able to enjoy the classics with everybody else. Fortunately, recipes like this gluten-free cornbread allow you to do just that.
Gluten-free baking can be tricky, as the texture of gluten-free baked goods tends to be much different than regular baked goods. However, this gluten-free cornbread is a real winner when it comes to replicating authentic cornbread taste and texture.
This cornbread is moist and tender and has none of the usual graininess that’s associated with gluten-free baked goods. It’s just as sweet and flavorful as traditional cornbread, but it’s made with gluten-free ingredients.
All you really have to do to make cornbread gluten-free is use a gluten-free all-purpose flour blend with a little bit of xanthan gum. Together, the two are able to replicate the structure of the bread, and with the cornmeal, replicate the texture.
Best of all, this gluten-free cornbread recipe doesn’t take any more effort to make than traditional cornbread. It takes about 10 minutes to prepare this recipe and another 20 minutes to bake.
You can enjoy this homemade cornbread for the holidays or throughout the season with other fall eats like turkey chili.
Cook time: 20 minutes
Prep time: 10 minutes
- 1 1/4 cups gluten-free all-purpose flour
- 1 tsp xanthan gum
- 3/4 cup cornmeal
- 1/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp fine sea salt
- 1 cup buttermilk room temperature
- 1/4 cup vegetable oil
- 1 large egg room temperature
- Preheat the oven to 400°F and grease a square (8" by 8") pan with cooking spray.
- To a large bowl, add the flour, xanthan gum, cornmeal, sugar, baking powder, and salt. Whisk together to combine.
- To a large measuring cup, add the buttermilk, oil, and egg. Whisk together to combine, then pour this into the dry ingredients.
- Mix the wet and dry ingredients together until well-blended. Pour the batter into your prepared pan.
- Bake the cornbread for about 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Serve warm.
Recipe adapted from whattheforkfoodblog.com