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Southern Gluten Free Cornbread (Savory)

Southern Gluten Free Cornbread taste just like comfort! it's moist, flavorful, and has the best texture. This gluten free cornbread is reminiscent of the cornbread my southern grandma made for family gatherings when I was growing up!

Course bread, Side Dish, Sides
Cuisine American, southern
Keyword cornbread, cornbread muffins
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 30 minutes
Total Time 1 hour 5 minutes
Servings 16 muffins
Calories 200 kcal
Author India

Ingredients

  • 2 3/4 cups stone-ground cornmeal See note 1 below.
  • 1/4 cup cassava flour See note 2 below.
  • 2 teaspoons kosher salt
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 3 eggs
  • 2 1/2 cups buttermilk
  • 1 stick unsalted butter melted, see note 3 below.
  • 1 - 3 teaspoons sugar optional, see note 4 below.
  • butter or spray avocado oil for greasing the muffin tin

Instructions

  1. Place your muffin tin or cast iron skillet in the oven on the middle rack and preheat the oven to 375 degrees.

  2. Combine the cornmeal, cassava flour, kosher salt, baking powder, and baking soda in a large bowl and mix to combine.

  3. In another bowl, whisk the buttermilk and eggs together until they become a homogonized mixture. Add the melted butter and sugar (if using) and whisk to incorporate.

  4. Stir the buttermilk, egg, and butter mixture into the dry ingredients and mix until combined. Let the batter rest for about 30 minutes (optional but does result in cornbread better texture and taste).

  5. Once oven has preheated and the batter is ready, remove the tin or skillet and carefully grease muffin tins with the butter or lightly spray with the avocado oil. Fill the muffin tins 3/4 of the way full. If using the skillet, add all the batter. Bake until tops are golden brown and a fork comes out clean when inserted in the middle. For muffins this will be about 20 - 25 minutes and if using a skillet will be 35 - 45 minutes. Let cool slightly before popping out and serving. Enjoy!!

Recipe Notes

Recipe adapted from Serious Eats 

  1. Use the best quality cornmeal you can find for the best flavor. I prefer taste and texture of stone ground cornmeal the best. If you're celiac or have a gluten allergy, be sure to use certified gluten free cornmeal since cross contamination is easy. My favorite brands are Bob's Red Mill (certified gluten free) and Arrowhead Mills cornmeal.
  2. Otto's Cassava Flour is my favorite brand of cassava flour. If you can't find it, you can use your favorite all purpose gluten free flour blend. 
  3. It's best to melt butter in the microwave so it doesn't get too hot. If melting on the stove, use a double boiler so the butter won't be so hot it will curdle your eggs when mixed together. 
  4. I don't like to use sugar in my cornbread, but if you can't find a high quality, stone ground cornmeal then you can add a small amount of sugar (like 1 - 3 teaspoons) to bring out the flavor in the cornmeal. 
STORE it Room temp

You can store Gluten Free Cornbread at room temperature for a day in an air tight container

STORE IT IN THE FRIDGE

Gluten Free Cornbread will keep iin the fridge wrapped in plastic or in an air tight container for up to 5 days.

STORE IT IN THE FREEZER

Wrap the cornbread in parchment paper and freeze in an airtight container or large ziplock bag. Defrost the cornbread on the counter for about 30 minutes and toast it in the oven before serving. It will keep in the freezer for up to 3 months.