When I had to go gluten free almost four years ago, one of the things I missed most was corn bread. Corn meal should be gluten free, but most of the time it isn’t because of the way it is processed. If you check labels carefully (and you should!), you will notice that most packages of corn meal have a “wheat” warning.
When you are making any gluten-free bread, you often can’t simply replace the flour or cornmeal with a gluten free option. Gluten-free flours tend to be drier and sometimes grainier that regular flours.
Tip: Adding extra oil or butter often helps.
For this recipe, I just had change a couple of things from my regular corn bread recipe. You can find the original version here.
Here’s what you’ll need for gluten-free corn bread. . .
Ingredients:
1 c. all-purpose gluten-free flour
1 c. gluten-free yellow corn meal
3 1/2 tsp. baking powder
1 tsp. salt
3 T. sugar
1 egg, slightly beaten
1 c. buttermilk
1/2 c. melted butter
Directions:
Combine flour, cornmeal, baking powder, salt, and sugar. In a separate bowl, combine buttermilk, egg, and melted butter. Pour the milk mixture into the flour mixture and stir just enough to moisten the dry ingredients. DO NOT BEAT.
Pour the batter into a greased square pan (8 x 8 x 12) or a medium-sized greased cast-iron skillet. Bake at 425 degrees for 25 to 30 minutes. Serve hot.
This gluten-free corn bread goes great with Chili Con Carne and Brunswick Stew.
Click here for a printable version of this recipe.