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Gluten Free Cornbread
BY AMANDA DELAURA
Serves 6
INGREDIENTS
1 cup buttermilk
2/3 cup honey
2 large eggs
4 Tbsp butter, melted
1/2 cup all purpose GF flour*
1/4 cup oat flour
1/4 cup tapioca flour
1 cup cornmeal
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
DIRECTIONS
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Adjust your oven rack to the middle position and heat the oven to 375ºf. Grease an 8 inch square baking pan or a 9" cast iron skillet.
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Whisk together your buttermilk, honey, eggs and melted butter. In a separate bowl combine your flours, salt, baking powder and baking soda. Pour your wet ingredients into your dry and mix with wooden spoon, breaking apart and clumps of flour, but
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Transfer batter to prepared pan. Bake until golden brown and toothpick inserted in center comes out clean, 30 to 35 minutes. Cool in pan for 5 minutes and then serve warm with butter.
*If you are not making gluten free cornbread, substitute the AP flour, oat flour and tapioca flour for 1 1/4 cups all purpose wheat flour. Yes, you will need 1/4 cup more flour than when using gluten free flours.
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