Gluten-Free Cornbread
We like our cornbread a little sweet here in New England. If you like a more Southern-style cornbread, feel free to cut down on the sugar.
- Prep time
- 17 min
- Cook time
- 30 min
- Yield
- 16 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/2 cups (255g) yellow cornmeal
- 1 1/2 cups (234g) King Arthur Gluten-Free All-Purpose Flour
- 1/4 cup (36g) buttermilk powder
- 2 tablespoons (11g) King Arthur Bread and Cake Enhancer, optional
- 1 tablespoon baking powder
- 3/4 teaspoon table salt
- 1 teaspoon xanthan gum
- 1/2 teaspoon baking soda
- 5 tablespoons (71g) melted butter or 5 tablespoons (64g) vegetable oil
- 1/2 cup (106g) light brown sugar or dark brown sugar, packed
- 1 1/2 cups (340g) water
- 1 tablespoon (14g) cider vinegar or 1 tablespoon white vinegar
- 3 large eggs, at room temperature
Instructions
- 1
Preheat the oven to 375°F. Lightly grease a 9" x 9" square pan.
- 2
Whisk together the cornmeal, King Arthur Gluten-Free All-Purpose Flour, buttermilk powder, Cake Enhancer, baking powder, salt, xanthan gum, and baking soda.
- 3
Whisk together the melted butter or oil, sugar, water, vinegar, and eggs.
- 4
Stir in 1 cup of the dry ingredients. Add the remaining dry ingredients about 1 cup at a time; after each addition, scrape the bottom and sides of the bowl, and beat for 30 seconds on medium-high speed.
- 5
Once all the dry ingredients have been added, beat on medium speed for an additional 2 to 3 minutes.
- 6
Spoon the batter into the prepared pan. Use your wet fingers to gently smooth the surface. Let the cornbread sit for 10 minutes.
- 7
Bake the cornbread for 25 to 30 minutes, until it's golden brown, about 3 to 4 minutes beyond the point where a toothpick inserted into the center comes out clean. The internal temperature of the finished bread should be 190°F.
- 8
Remove the bread from the oven, cool 5 minutes, and serve warm.