Old Fashioned Gluten Free Cornbread
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[pinit] I am a Pinterest-friendly site. If you pin me, I am honored! If you make a comment on one of my photos on Pinterest, you’re likely to get a … more »

Old Fashioned Gluten Free Cornbread
[pinit] I am a Pinterest-friendly site. If you pin me, I am honored! If you make a comment on one of my photos on Pinterest, you’re likely to get a comment back. “Thanks so much!” or “You bet!” or something else equally friendly. But this recipe for Old Fashioned Gluten Free Cornbread, originally posted in May 2009, had a terrible photo (scroll down – it’s still here!). A photo not befitting such a fabulous, all-cornmeal cornbread recipe. But still, sometimes you pinned it. And my heart sank a little each time. Now I don’t want to whitewash what was. I was simply terrible at this all when I started blogging in 2009. Fact. But now, at least I have a better camera. And this recipe deserves it. You deserve it!

Old Fashioned Gluten Free Cornbread

This time around, I baked the cornbread in a cast iron skillet. But only because, well, I love baking in a cast iron skillet. Nothing heats as evenly or bakes as well. It creates the most distinctive, lovely crust, without any input from me. But this recipe happens to be incredibly versatile. Over the years, you have written to me, telling me that you made it with granulated sugar instead of honey, milk instead of buttermilk or yogurt, shortening or coconut oil (or even vegetable oil!) instead of butter. And you have loved it!

Old Fashioned Gluten Free Cornbread

Just so we’re clear, I have not tested this recipe myself with every single one of these substitutions so I can’t really vouch for them personally. But when every other blog comment seems to be asking about substitutions, and the best I can usually do is to advise you to experiment (I am but one person! I can’t make every recipe every imaginable way!), this recipe is a bit different. Experiment with confidence!
Old Fashioned Gluten Free Cornbread
And at least consider making this gluten free cornbread in a cast iron skillet, if you have one. It’s just … so nice. This cornbread is only lightly sweet, so it can be served savory (I usually serve it with chili) or sweet (try it warm, with a scoop of vanilla ice cream).
Old Fashioned Gluten Free Cornbread
And since you have already pinned it, and since I don’t want to give just to take away, I leave you with this photographic evidence of my mad 2009 skillz. We all have to start somewhere, right?

Prep time: 5 minutes       Cook time: 30 minutes       Yield: 1 cornbread
Ingredients

2 cups (264 g) coarsely ground yellow cornmeal

1 teaspoon kosher salt

1 teaspoon baking soda

2 teaspoons baking powder

1 egg (60 g, out of shell) at room temperature, beaten

4 tablespoons (56 g) unsalted butter, melted and cooled

1 1/2 cups (340 g) plain yogurt, at room temperature (can substitute an equal amount of sour cream or buttermilk)

4 tablespoons (84 g) honey

Directions
  • Preheat your oven to 400°F. Grease a 12-inch cast iron skillet or an 8-inch square or round pan, and set it aside.

  • In a large bowl, place the cornmeal, salt, baking soda and baking powder, and whisk to combine well. In separate bowl, mix the egg, butter, yogurt and honey, and whisk to combine well.

  • Create a well in the dry ingredients and pour in the wet ingredients.  Mix until just combined. The mixture will be relatively thin (thinner if you used buttermilk). Pour the mixture into the prepared pan. Bake for 20-30 minutes (closer to 20 minutes if using a cast iron skillet), or until lightly golden brown on top, golden brown around the edges, and a toothpick inserted in the center comes out clean. Slice and serve immediately.

  • Adapted from Old Fashioned Cornbread in Gluten-Free on a Shoestring: 125 Easy Recipes for Eating Well on the Cheap (Da Capo 2011).

Love,
Me

 

P.S. If you haven’t joined the gluten-free bread revolution, what are you waiting for? Pre-order Gluten-Free on a Shoestring Bakes Bread, and get your sandwich fixins ready!

  • Becky

    Awesome recipe!! You were dead on about the consistency, and the finished product was fabulous! Went great with fresh chili!

  • Nicole

    Hi, Becky,
    I love this cornbread. I’m so glad you do, too.
    Warmly,
    Nicole

  • http://web.me.com/mercercafe/SharonsMusings/ Sharon

    Oh yummy, we loved this! Thanks for a great (and budget conscious) recipe! GF kids and a houseful of guests all loved it!

    • Nicole

      Hi, Sharon,
      Thank you for posting. I’m so glad you enjoyed this recipe. I really prefer a cornbread recipe that only uses cornmeal. Cheaper, and more authentic tasting.
      Warmly,
      Nicole

  • Amy K

    Making your cornbread today with chili, can’t wait! Still loving and appreciating your blog!

    • Nicole

      Hi, Amy,
      You could definitely make this into stuffing. Some onions, some stock, maybe some leeks and apples….
      Warmly,
      Nicole

  • Amy K

    Can this be made into a Thanksgiving stuffing? Just wondering…

  • Amy K

    Nicole, thanks for the great idea of leeks, apples, etc for the stuffing. That’ll be on our table this year. Right now, I’m making flatbread again for family coming over. I’ve made it so often I feel like it’s “my” recipe! ;)

  • Nicole

    Hi, Amy,
    My pleasure. And feel free to take credit for the flatbread. I don’t mind, and you made it!
    Warmly,
    Nicole

  • Pingback: Apple & Leek Cornbread Stuffing | Gluten Free on a Shoestring

  • Amy K

    Holiday emergency — have blue-haired vegan niece coming over.

    What’s your best ballpark guesstimate about using egg replacer in this cornbread recipe?

    many thanks!

  • Amy K

    ps I’m figuring on a soy based yogurt/sour cream in my health food store (in place of buttermilk), not sure if it exists, but will try… ;)

  • Kristen V

    I made this for a Thanksgiving celebration yesterday, and everyone loved it. I specifically told everyone that it was gluten-free cornbread, hoping that most of the guests would think, “Ew, gluten-free? Don’t want any of that!” and that I’d have some leftovers. No such luck! I will definitely be making this again–maybe I’ll use it to make some stuffing for Christmas. Thanks!

  • Nicole

    Hi, Amy,
    I’m sorry I didn’t get back to you in time! I was knee deep in Thanksgiving, and didn’t come up for air until, well, now…. I know nothing about using egg replacer. Did you figure anything out??

    Hi, Kristen,
    I’m glad it was a hit! I actually have a recipe on the blog for Apple & Leek Cornbread Stuffing, using this cornbread recipe. Enjoy!

    Warmly,
    Nicole

  • Keesha

    I am in love with this cornbread!!! I’m new to eating gluten-free and my hubby made a batch of this to go with our vegetable soup at lunch today. I ate three pieces, then had more after dinner tonight, and plan to eat it again in the morning topped with a sunny-side up egg. :-) Hubby was a little skeptical about an all-cornmeal cornbread but after one bite he agreed that it was just as good, if not better, than our “pre-GF” recipe. Thank you so much for sharing the recipe!

    • Nicole

      Hi, Keesha,
      Thank you so much for posting. I’m so glad you’re off to such a good start. Cornmeal is a celiac’s ace in the hole!
      Warmly,
      Nicole

  • Jeff

    Hi Nicole,

    Thanks for the recipe, I am making the apple and leek stuffing 4 my 16yo daughter w/Celiac. Your cornbread will work perfectly for the stuffing! Happy Holidays.

    Jeff

    • Nicole

      Hi, Jeff,
      Yup. That’s the cornbread to use for the stuffing. I hope you both enjoy it!
      Warmly,
      Nicole

  • Carol Cripps

    Mmm..Cronbread. My favourite brekkie, as a teen, was hot cornbread, (especially the corner bits) slathered with butter and honey, and a tall glass of cold milk. Now I can have it again. Thank you!

    • Nicole

      I love this, too, Carol. It’s so useful as a meal component, or all on its own, as you said.
      Enjoy!
      xo
      Nicole

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  • Alyssa

    Nicole, 

    I was given your cook book as a birthday present and this is the first recipe I’ve tried. Like the recipe in the book, I used sour cream and although it called for 2 eggs, I used “2 eggs” of Ener-G Egg Replacer, since my boyfriend is allergic. 

    It is AMAZING. This recipe is so moist compared to any GF mix I have tried. Thank you!

    Alyssa

This recipe was brought to you by Nicole Hunn of Gluten-Free on a Shoestring: http://glutenfreeonashoestring.com/old-fashioned-gluten-free-cornbread/
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