You’ll never know this is gluten free cornbread. Great texture and taste.
Yesterday I shared a yummy slow cooker double beef chili recipe with you. As far as I’m concerned you can’t serve chili without cornbread. And at our house, cornbread must be made in a cast iron skillet! Of course, if you don’t have one you can make it in an 8 x 8 baking dish but I think things taste better when they’ve been cooked in cast iron and I just like the way the cast iron skillet looks on my table!
Since my husband is gluten free I decided I needed to come up with a gluten free version. I experimented with three different recipes and finally found one we both liked. The other two ended up in the garbage. This recipe is not dairy free because it does have sour cream in it. The sour cream helps make the cornbread not too dry which cornbread can have a tendency to be. One thing I like to do after the cornbread is baked is to rub the top with some butter. It makes it look prettier and makes it less dry.
As far as I’m concerned the only way to eat cornbread (besides with chili) is with butter and honey. If just added a dollop of butter and then drizzled it with honey but if you’d like to make some yummy honey butter check out this recipe. I’ve also got some fun flavored honey butter recipes here.
You can use your favorite gluten free flour mix. I’m a fan of theBob’s Red Mill 1 to 1 Gluten Free Baking Flour. They have lots of great gluten free products and it’s a local Portland business but their products are available in stores nationwide and online. The baked texture from this flour is great, none of that grittiness you get with a lot of gluten free flours.
This gluten free cornbread is light and moist and especially yummy with honey butter. Your gluten free friends and family will thank you.
To check out my favorite cast iron skillet go here.
Gluten Free Cornbread
- 1/4 C butter softened
- 4 Tbsp sugar
- 2 eggs
- 1/2 C sour cream or plain Greek Yogurt
- 1/2 C milk
- 1 C gluten free flour blend
- 2/3 C cornmeal
- 1/2 tsp salt
- Preheat oven to 400 degrees
- Grease an 8 inch cast iron pan or an 8 x 8 pan with butter
- Mix together butter and sugar. Beat until creamy.
- Add in eggs and mix well
- Stir in sour cream and milk
- Add in remaining ingredients and mix on low until combined
- Put batter into pan and bake for 18-22 minutes. Until golden brown and toothpick comes out clean.