Is all cornmeal gluten-free?

Cornmeal made from corn is naturally gluten-free, but it can be subject to cross-contact during manufacturing. If you need to avoid gluten, look for cornmeal specifically labeled gluten-free.

Does gluten-free cornbread need xanthan gum?

Not this recipe. This gluten-free cornbread is made without wheat flour or a gluten-free flour blend, so there is no xanthan gum.

Can I make cornbread without flour?

Yes. This recipe uses cornmeal as the only grain-based flour and contains no wheat flour.

Can I use regular milk instead of buttermilk?

Buttermilk gives this cornbread its characteristic tang and moisture, but you can make a simple buttermilk substitute by adding 1 tablespoon lemon juice or vinegar to 1 cup of milk and allowing it to sit for several minutes.

Why is my gluten-free cornbread crumbly?

Because this recipe contains cornmeal without wheat or gluten-free flour, its texture is naturally different from a traditional flour-based cornbread. Be sure to use the correct amount of liquid and eggs and avoid overbaking.

Does this taste like traditional cornbread?

If you mean does it taste like cornbread made with a cornbread mix, or a cornmeal/flour blend it does not. It is not as fine in texture because it contains no flour. It is a rustic cornbread and still tastes great with butter and honey! This gluten-free cornbread has a stronger corn flavor but because it contains no flour, it is not as cake-like as other cornbread you may be used to.

Gluten-Free Buttermilk Cornbread Recipe

Name: Gluten Free Cornbread Recipe with Buttermilk
Prep time: 15 min
Cook time: PT-497987H21M10S
Total time: 40 min
Cuisine: Southern
Ingredients: 2 room temperature eggs; 2 c buttermilk; 2 c cornmeal; 1 t salt; 1 t baking soda; 2 t baking powder; 1/4 c sugar is optional or use to taste; 2 T melted bacon grease, OR vegetable, olive or coconut oil, OR melted butter

Description

This easy gluten-free buttermilk cornbread is made with cornmeal, eggs and buttermilk—no wheat flour, gluten-free flour blend or xanthan gum required. Make it in a cast-iron skillet or as tender, crispy-edged cornbread muffins.

Ingredients

Scale

2 room temperature eggs

2 c buttermilk

2 c cornmeal

1 t salt

1 t baking soda

2 t baking powder

1/4 c sugar is optional or use to taste

2 T melted bacon grease, OR vegetable, olive or coconut oil, OR melted butter

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 475. Use a 8-9" cast iron skillet or muffin tin pan for about 12-18 muffins. Grease well with cooking spray.

In a large measuring cup, beat room temperature eggs. Add buttermilk and mix well.

In a large bowl, combine dry ingredients and sugar if using.

Stir egg/buttermilk mixture into dry ingredients.

Stir in liquid fat of choice. I used canola oil. Some oils have lower smoke points which may affect the baking of this recipe because to get the crispy edges the cornbread bakes at a high temperature.

Pour or spoon into a well greased skillet or muffin tin.

Bake about 25 minutes if using skillet or about 15 minutes if baking muffins.

To test for doneness, insert a toothpick. Only a few crumbs should be clinging to it. Also the edges of the cornbread should be pulling away from the pan.

Notes

Feel free to add drained kernels of corn or green chilies. You may also choose to add 1 cup of your favorite shredded cheese.

Butter milk can be made with 1 T of lemon juice or vinegar combined with 1 c of milk.

Use degerminated cornmeal for a finer crumb and stone ground cornmeal for a more rustic version. Both are good. Textures are slightly different. However if you are expecting the texture of regular cornbread made with flour, this is not that recipe.