One of my ultimate comfort foods is good old fashioned cornbread. Drizzled in honey and melted butter, of course! It’s a great side with chili or soup and it’s so easy to make!
To sweeten or not:
I grew up with “unsweetened” cornbread, but once I tried making it with a little honey mixed in the batter, I haven’t looked back. If you are trying to stay away from sugar, this would be fine without any added honey.
Cast Iron Pan:
Baking in a cast iron pan is optional, but it’s so pretty presented in a cast iron pan. It also creates the most gorgeous golden color on top because cast iron maintains and distributes heat so effectively.
Why use buttermilk?
So I grew up in the South where buttermilk was considered a staple in your fridge. Buttermilk has adds a nice tang with out a lot of extra fat. The acidic properties in buttermilk help tenderize the bread and create a beautifully soft texture. Bonus- it helps your bread rise better.
Substitution: If you don’t have access to buttermilk you can sub by adding 1 Tbs. of vinegar to 1 cup of milk. Stir and let set for 10 minutes before using in the recipe below.
What ingredients do I need?
Flour (gluten free)
Cornflour
eggs
honey (opt)
buttermilk
butter
salt, soda and baking powder
Gluten Free Cornbread
Ingredients
- 1 cup cornmeal
- 1 cup gluten free flour
- ½ tsp salt
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ cup butter melted
- 2 eggs
- 1 cup buttermilk
- 2 Tbsp honey melted
Instructions
- Combine dry ingredients in a bowl. Add wet ingredients into the dry ingredients stirring until incorporated. Do not overmix. Pour int
- Mix remaining ingredients in a bowl or blender.
- Add wet ingredients into the dry ingredients stirring until incorporated. Do not overmix.
- Pour into greased 10 inch cast iron skillet
- Bake at 400° for 15-20 minutes or until toothpick comes out clean.
- Serve warm with butter
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