Gluten Free Cornbread

Total time40 min

Prep time10 min

Cook time25 min

This skillet cornbread bakes up with a golden, crackly crust and a moist, tender crumb thanks to fine yellow cornmeal and a rich buttermilk batter. A touch of sugar rounds out the natural sweetness of the corn, while melted butter swirled into a preheated pan gives every square those irresistible crisp edges. The batter comes together quickly in two bowls, no fussy technique required, and it slices cleanly into nine hearty squares perfect for serving alongside chili, soup, or a weeknight dinner. It bakes up golden and puffed every time, with that classic dense-yet-tender texture you want from a good cornbread. This one is a genuinely solid pick for a gluten free table, easy enough for a weeknight and impressive enough for a potluck.

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Ingredients

9 servings

1 cup fine yellow cornmeal
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¾ cup gluten free flour
1 tbsp baking powder
½ tsp fine salt
3 tbsp granulated sugar
2 large eggs
1 cup buttermilk
¼ cup unsalted butter, melted and slightly cooled
1 tsp unsalted butter, for the pan

Instructions

1
Preheat the oven to 400°F (205°C). Place a 9×9-inch baking pan or 10-inch cast iron skillet in the oven while it preheats.
2
In a large bowl, whisk together the cornmeal, gluten free flour, baking powder, salt, and sugar until evenly combined.

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