Wheat Free Gluten Free Cornbread

Total time40 min

Prep time10 min

Cook time25 min

Golden, tender, and packed with real corn flavor, this skillet-style cornbread comes together in one bowl of dry ingredients and one bowl of wet, so it's just as simple as your standard version. Fine yellow cornmeal gives it that classic hearty crumb, while buttermilk and melted butter keep every square moist and rich. A hot pan swirled with butter before the batter goes in creates those irresistible crisp, golden edges you want from good cornbread. Baking powder gives it just enough lift, and a touch of sugar rounds out the flavor without making it taste like dessert. Cut into nine squares, it's perfect alongside chili, barbecue, or a simple bowl of soup. This one's a reliable, satisfying pick for a wheat free table, no fuss required.

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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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