Is it just us or is cornbread deceptively tricky? On paper it reads simple enough but it can easily become too dry or too cakey, overly sweet or not sweet enough. With all of those variables, it seems as though eliminating the gluten would be recipe for disaster, but somehow our go-to gluten-free gal Elizabeth Barbone has created a bang-up recipe for Gluten-Free Cornbread in her latest, How to Cook Gluten-Free. Perfectly moist and springy, you'd never suspect that this cornbread was made with rice flour and xanthan gum in place of all-purpose wheat flour.
What Worked: If no one told us that this cornbread was gluten-free cornbread we'd be none the wiser.
What Didn't: The recipe is on the sweet side, so if you're a fan of more savory cornbread feel free to scale back the sugar.
Suggested Tweaks: Feel free to gussy up your cornbread with diced jalapeño, shredded cheese or crumbles of bacon. And if you've got buttermilk on hand, it makes a fine substitution for the milk in this recipe, adding a bit more moisture and tang.
- Gluten-free nonstick cooking spray
- Dry Ingredients
- 1 cup gluten-free cornmeal
- 1/2 cup white rice flour
- 1/2 cup sweet rice flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon xanthan gum
- Wet Ingredients
- 2 large eggs
- 1 cup milk
- 2 tablespoons unsalted butter, melted
Adjust oven rack to the middle position and preheat the oven to 350oF. Lightly grease an 8-inch square baking pan with cooking spray.
Whisk together the dry ingredients in a medium bowl. Add the wet ingredients and whisk together until the batter is smooth. Pour into the prepared pan.
Bake the cornbread for 30 to 35 minutes, until lightly golden brown. A cake tester inserted in center of cornbread should come out clean.
Remove the pan from the oven and place on a wire rack to cool. Cut into 9 pieces when cooled.
Cornbread is best the day it’s made. If you need to store it, wrap the cornbread well in plastic and store on the counter for up to 2 days.