Gluten Free Classic Cornbread Recipe
Last week I gave you a Paleo, gluten, grain, and corn free recipe for cornbread. And I love that recipe. However, I also really love my gluten free classic cornbread recipe.
I have quite a few cornbread recipes – paleo, classic, even vegan. That’s just how much I love cornbread!
This is my go-to classic cornbread recipe I use when I don’t need to feed anyone on a grain free or vegan diet. It is, in my opinion, perfect cornbread!
If you need to make this recipe dairy free, substitute the butter for dairy free buttery sticks and make your own dairy free buttermilk by adding 1 ½ tablespoons of either apple cider vinegar or lemon juice to the dairy free milk of your choice (I prefer rice milk in this recipe). I like to use organic honey from Wholesome! and make sure you use a good pastry-quality gluten free flour blend or make your own using this recipe.
For my Thanksgiving or other holiday meals, I make two batches of this; one to make stuffing with and another to serve with the meal with a little honey butter (just combine ½ cup softened butter with 1/3 cup organic honey) on the side.
- Gluten-free nonstick cooking spray
- 1⅓ cups gluten-free cornmeal
- 1⅓ cups gluten-free all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1½ cups buttermilk
- ⅓ cup organic honey
- 3 large eggs lightly beaten
- 6 tablespoons unsalted butter melted
Preheat the oven to 400ºF. Spray an 8- or 9-inch square baking dish with cooking spray.
Combine the cornmeal, flour, baking powder, baking soda, and salt in a mixing bowl. Whisk to combine.
In a separate bowl, whisk together the buttermilk, honey, eggs, and melted butter. Add the wet ingredients to the dry and stir to combine. Pour into the prepared baking dish and bake for 30 minutes or until golden brown and a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes. Cut into squares and serve.
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