This Gluten-Free Cornbread first made its appearance here on gfe when I shared my Everything Soup recipe. (Everything Soup is more of a method than a recipe but it’s a great way to prevent waste in the kitchen and make a delicious and frugal meal at the same time.)
Truthfully, it was sort of hidden in that post. With soup weather here once again and holiday season coming up shortly (this cornbread makes great stuffing!), I thought it was time to remind you all about it and give this recipe its own post!
This cornbread is flat, firm, and most of all, delicious! It’s fabulous with a mug of hot soup but also goes great with so many meals, or simply by itself. Preferably with a slice on butter (dairy or dairy free) on top.
You’ll be surprised at the small number of ingredients in this recipe. It doesn’t even include sugar.
Believe me, I am never one to scrimp on sugar in recipes but without sugar, this cornbread has the perfect flavor—nice and corny!—and texture.
Packing Up Some Gluten-Free Cornbread To Take to Mom
My dear friend Johnna of In Johnna’s Kitchen reports that she loves to use this cornbread to make cornbread stuffing. She bakes it in a square baking pan and says that you get about 3 cups of 1-inch squares from this recipe.
If you’ve always wanted to make Cornbread Stuffing, this year’s holidays may be the perfect time! (Be sure to check out my collection of Over 40 Holiday-Worthy Gluten-Free Stuffing Recipes from trusted resources in the gluten-free community.)
Gluten-Free Cornbread Recipe
This is old-fashioned cornbread, folks. There is no sugar added, so the emphasis is on the corn taste and the corn texture versus sweetness. We love this cornbread with soup and lots of other meals. Some readers tell me they love making this bread in a square pan and cubing it to make gluten-free cornbread stuffing. Yum! You can make your own “buttermilk.” Put 1 tablespoon of vinegar or 1 tablespoon of lemon juice into a measuring cup. Add enough milk (dairy or dairy-free) to make 1 cup. Let sit 10 minutes. I really like this method because you can use ingredients on hand, it’s economical, and, in my opinion, the taste is pretty much the same as if you had used real buttermilk. Or, you can use Saco Buttermilk Blend and water. As I write this, Saco states that their buttermilk blend is gluten free. (I’ve used this product successfully, with no issues in the past, but always double check ingredients/processing information and use to your own comfort level.) Rather than baking 30 minutes in a cake pan, another option is to pour batter into a preheated, greased cast iron skillet and then finish the baking process in the oven. It only takes about 15 – 20 minutes to bake using this method and you get the bennies from baking using cast iron. By the way, my cornbread looks quite thin because I used a 9-inch cake pan. It was just “happenstance,” but the cornbread obviously does go a bit further when a 9-inch pan is used and I don’t think anyone feels deprived with their portion. Johnna of In Johnna's Kitchen reports that she loves to use this cornbread to make cornbread stuffing. She says you'll get about 3 cups of 1-inch squares from this recipe. This cornbread recipe was adapted from one on the celiac listserv.Gluten-Free Flat and Firm Cornbread
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