Yumbread
I made cornbread this past weekend because somehow it seemed like the (American) patriotic thing to do. But I think I was confusing Memorial Day with Thanksgiving. And because I’m just a fool, a fool in love with cornmeal.
This recipe for Old Fashioned Cornbread is for the budget conscious. It is hearty as could be, cornmeal is cheaper, even, than gluten free flour (even Bob’s), and since it doesn’t have flour it doesn’t require xanthan gum — and that stuff does not come cheap (good thing a little amount lasts a loooong time). So it’s definitely a low cost gluten free treat. I also make a mean stuffing muffin sort of deal out of it, & if you’re interested I can post that recipe, too, at some point. It is delectable, it is, it is.
Old Fashioned Gluten Free Cornbread
Ingredients
2 cups (yellow) cornmeal (DRY)
1 tsp. salt (DRY)
1 tsp. baking soda (DRY)
2 tsp. baking powder (DRY)
1 1/2 cups buttermilk (or plain yogurt or sour cream)
4 tBsp. unsalted butter (or shortening or vegetable oil), room temperature
4 tBsp. honey (or granulated sugar – or half sugar/half honey)
1 large egg
Combine all DRY ingredients in a large bowl. Set aside.
In separate bowl, mix honey, egg & butter until well incorporated. Add buttermilk & mix to combine thoroughly.
Create a well in the dry ingredients and pour in the wet ingredients. Mix until just combined. It will be soupy & you won’t believe that it will amount to anything when it grows up. You’ll beat yourself up, thinking, “I should have done more. I should have added more dry ingredients. I should have saved it.” But trust me. Just pour the mixture into an 8″x8″ (or 9″x9″) square baking dish, and place it in a 400 degree oven. Bake for 25-30 minutes. Just do it! Have I ever led you astray? Now behave yourself & I’ll consider posting my cornbread apple stuffing recipe another day.
Cut into squares & serve with some chili. Or instead with some melty vanilla ice cream.
Happy Thanksgiving, a million months early.
Warmly,
Nicole
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{ 19 comments }
Awesome recipe!! You were dead on about the consistency, and the finished product was fabulous! Went great with fresh chili!
Hi, Becky,
I love this cornbread. I’m so glad you do, too.
Warmly,
Nicole
Oh yummy, we loved this! Thanks for a great (and budget conscious) recipe! GF kids and a houseful of guests all loved it!
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
Making your cornbread today with chili, can’t wait! Still loving and appreciating your blog!
Hi, Amy,
You could definitely make this into stuffing. Some onions, some stock, maybe some leeks and apples….
Warmly,
Nicole
Can this be made into a Thanksgiving stuffing? Just wondering…
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! ;)
Hi, Amy,
My pleasure. And feel free to take credit for the flatbread. I don’t mind, and you made it!
Warmly,
Nicole
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!
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… ;)
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!
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
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!
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
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
Hi, Jeff,
Yup. That’s the cornbread to use for the stuffing. I hope you both enjoy it!
Warmly,
Nicole
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!
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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