Gluten Free Sweet Cornbread

Soft, moist, buttery and crumbly, this Gluten free sweet cornbread is sure to become a staple in your kitchen. This gluten-free sweet corn bread recipe is simple and easy to make, and is the perfect side for soups and summer barbeques.

Fill your kitchen with the aroma of home-made cornbread. The combination of the crisp edges and the moist and sweet center really amp up this recipe. Plus, this recipe comes together in no time and is ready in less than 25 minutes.

WHAT MAKES MY GLUTEN FREE SWEET CORNBREAD THE BEST?

For starters, my cornbread tastes divine. It’s sweet and soft. It’s not overly cakey. It has just the right balance of sweetness. The honey, butter and buttermilk real bring out the corn flavor. Secondly, my gluten free sweet corn bread goes great with so many things including my Chilled Summer Strawberry Soup.

GLUTEN-FREE SWEET CORNBREAD

When I think of gluten-free cornbread, I immediately think of chili. Chili is a fall favorite in my house. It is a great side dish for BBQ’s and picnics. Ribs and Barbeque chicken are also great to serve cornbread with as a side.

To make my sweet cornbread even better, you could cut down on the sugar and add jalapeños and cheddar cheese. To do so, you follow the same ingredients except cut down on the sugar and use granulated sugar-about 2/3 cup and add 1 1/2 Cups of Shredded Cheddar. If you would also like to add jalapeños, roasting the jalapeños in the skillet while the oven is preheating as this adds a lot more flavor than using raw jalapeño.

WHY IS SUGAR NEEDED?

Although this isn’t a cake, a solid cornbread recipe does require just a little bit of sugar. The sugar helps naturally enhance the sweetness and really bring out the corn flavor. Another plus is that the sugar helps the cornbread to brown in the oven. However, if you would rather make this without sugar, by all means do so. The cornbread will still come out ok.

WHAT IS CORNBREAD?

Cornbread is a simple quick bread made using cornmeal as the main ingredient. Cornbread is considered a Southern side dish. There are many variations of cornbread- but most do consist of cornmeal, eggs and oil.

WHAT IS CORNMEAL?

Cornmeal is dried and ground corn. The texture can range from fine to coarse grounds depending on whether its processed through a stone ground or a steel roller. Most yellow cornmeal has a high starch content. Although you may be thinking, cornmeal is just for cornbread- it can be used to bread fish, chicken and many vegetables. You can even make mozzarella sticks with cornmeal.

EGGS ARE A NECESSITY FOR MY CORNBREAD RECIPE

Eggs provide the moisture and flavor that makes a successful cornbread. For this reason, I personally would not make this egg free as I feel eggs are essential for this recipe.

EGG SUBSTITUTE FOR CORNBREAD

You can use yogurt or applesauce as an egg substitute which helps add moisture to the cornbread.

WHY I LIKE USING MILK FOR THIS RECIPE?

For one thing, I love the taste that buttermilk adds to this recipe. Because I bake so often, buttermilk is always readily available in my house. If you don’t have buttermilk on hand, you can use whole milk or a dairy-free alternative.

CAN I MAKE THIS RECIPE DAIRY FREE?

Absolutely. You can you almond milk for this recipe. Just make sure if you’re serving this with butter to use a dairy-free butter to keep it dairy free.

WHAT IS THE BEST PAN TO USE?

Then again, these days I primarily cook and bake with cast iron. In my opinion, cast iron is the best way to cook and bake. Not only does it provides even heat, it also means there are no chemicals. Once you learn how to use cast iron, you will want to continue to use it. For this recipe, I recommend putting it into the oven before pre-heating. A hot skillet gives the cornbread a crispier texture.

When the oven is at the baking temperature and your batter is ready, remove the skillet from the oven. For this reason-I cannot stress this enough-grease your cast iron pan very well. Cast iron requires a very well greased surface so that the batter does not stick. You can use butter or non-stick cooking spray.

If you do not own a cast iron pan, does that mean you cannot make this recipe? Of course not. I would recommend using and 8x 8 cake pan. The only difference is that the cornbread will not be as crunchy and will not brown like if you use cast iron.

DOES CORNBREAD CONTAIN GLUTEN?

Sad to say, a lot of brands do contain some form of gluten. Cornbread can definitely be made without wheat. Make sure that you find a certified gluten-free brand or you can make it yourself. This recipe tastes so good, it is the real deal.

DOES CORNMEAL CONTAIN GLUTEN?

Pure cornmeal is gluten-free. Some brands do not consider their cornmeal gluten-free. Make sure you always read labels before using.

CAN YOU FREEZE CORNBREAD?

Yes, you can freeze cornbread. Just make sure it has cooled completely before freezing. Make sure you wrap it really well before freezing.

WHY YOU’LL LOVE THIS CORNBREAD?

• Butter: Butter is one of the main flavors in my recipe. Adding butter provides a better flavor than if using oil.
• Buttermilk: Buttermilk is a staple in my kitchen. Buttermilk makes anything you’re making moist. It also adds a distinct flavor to the cornbread.
• Brown Sugar: Brown Sugar and Honey compliment the corn flavor so well.

• My cornbread is easy to make
• Simple ingredients are used
• No Mixer is required
• Sweet flavor
• Crunch and Crisp Edges
• Moist
• Buttery

After the first bite, you’ll wonder why you haven’t made cornbread more often at home.

INGREDIENTS NEEDED-

• 1 Cup Cornmeal
• 1 Cup Cup 4 Cup GF Flour
• 3 Tbsp Honey
• 1 Cup Brown Sugar
• 1 Cup Buttermilk or Whole Milk
• 1/2 Tsp Salt
• 1 Tsp Baking Soda
• 1 Tsp Baking Powder
• 1/2 Cup Unsalted Melted Butter
• 2 Large Eggs
• 2 Tbsp Butter

INSTRUCTIONS HOW TO MAKE HOME-MADE GLUTEN-FREE SWEET CORNBREAD-

• Preheat oven to 400 F. Grease a 8 inch square cake pan or a round cast iron skillet. If using a cast iron skillet- Make sure it is greased super well.
• Place the cast iron skillet in the oven while it’s pre-heating.
• Whisk the cornmeal, flour, baking powder, baking soda and salt together in a large bowl. Set aside.
• In another bowl, whisk the melted butter, sugar, and honey together until completely smooth and combined.
• Whisk the egg until combined. Add to the batter.
• Add the buttermilk or whole milk.
• Pour the wet ingredients into the dry and mix until well combined. Do not over-mix.
• Before spooning the batter into your cast iron pan- take it out of the preheated oven and add 2 tablespoons butter. Let it melt before spooning batter into hot cast iron pan or prepared baking dish. If you’re using a regular 8 x 8 you do not need to preheat the pan or add butter. Just make sure your cake pan is greased well.
• Bake for about 16-25 minutes or until golden brown on top, and the center is cooked through depending on your oven. If you find the top is browning too quickly- you can cover loosely with foil. The edges should be crisp. Use a toothpick and insert to test if the center is cooked through- if the toothpick comes out clean the cornbread is done.
• Let cool slightly before serving.
• This can be served with butter, honey or jam.

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