Mom’s Southern Cornbread Recipe (Gluten Free)

Alison Needham

This rich cornbread is the opposite of the sweet, cakey cornbread often found in restaurants. It's buttery, has a denser crumb and actually tastes of corn. I serve it often in summer alongside anything grilled, but I also use it crumbled in my Thanksgiving stuffing. For those who prefer to cook with weight instead of cups – click the button below to toggle to metric.

5 from 1 vote

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Prep Time 15

Cook Time 30

Total Time 45

Course Side Dish

Cuisine American

Servings

Calories 416 kcal

Equipment

9" Cast Iron Skillet (a cake pan or square baking pan works fine too)

Ingredients

1½ cups yellow corn meal certified gluten free
1 cup Bob's Red Mill 1 to 1 or other gf flour blend of your choice
⅓ cup sugar
1 teaspoon salt
1 tablespoon baking powder
¼ teaspoon xanthan gum omit if your flour blend already contains it
2 eggs
14 tablespoons melted butter see...I told you it was a lot!
1½ cups whole milk

Instructions

Preheat the oven to 400 degrees and grease a 9x9 inch baking pan or 9" cast iron skillet.
Whisk dry ingredients together in a large mixing bowl. Add eggs, melted butter and milk and whisk until smooth.
Pour into the prepared pan and bake for 30 minutes, or until a toothpick inserted into the middle comes out clean.

Notes

If you're a make-it-yourself kinda person, you can always make your own flour blend. Here's a recipe for mine. Or you can simply swap out the blend for ½ cup brown rice flour, ¼ cup tapioca starch, and ¼ cup potato starch.

Nutrition

Serving: 1gCalories: 416kcalCarbohydrates: 44gProtein: 7gFat: 25gSaturated Fat: 14gTrans Fat: 1gCholesterol: 98mgSodium: 663mgPotassium: 176mgFiber: 4gSugar: 12gVitamin A: 744IUCalcium: 162mgIron: 2mg

Keywords Gluten-Free Cornbread, Southern Corn Bread

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