Special Diet Information
Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.
Lactose
This recipe is safe for those who are lactose intolerant.
Sodium
This is NOT a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.
"But since you're asking me, I'll tell you my opinion: all cornbread is authentic, as long as it's good, hot, and made with love and fresh ingredients." -Jeremy Jackson, Actor
The refrigerator light goes on...
Steve is a friend of mine from way back, and when he mentioned making this gluten-free cornbread for a friend of his, I asked for the recipe. I don't think it tastes any different from cornbread made with wheat flour. The only change I made to this recipe was the addition of the honey, which I think gives it a mild sweetness.
The best part is the whole grain cornmeal adds a point to your Mediterranean diet score.
There is a choice to be made when baking cornbread: do you use fine ground cornmeal or coarse ground? As you might expect, the former will yield cornbread with a finer texture, while the coarse ground has a more crumbly and coarse texture.
If you don't have a cast iron skillet, this recipe also makes fantastic cornbread muffins. Use the butter to grease the muffin tin to create great muffins. Note that if you are making muffins they only take around 20 to 22 minutes to bake.
Steve's Gluten Free Cornbread
Servings: 8 (makes 12 muffins) | Serving size: 1/8 pie
Cooking Time: 45 Minutes
This recipe can easily be multiplied but you'll need multiple pans. Cover cooled cornbread with foil and store on the counter for up to 3 days.
Ingredients
- 1 Tbsp unsalted butter
- 1 1/4 cup yellow cornmeal
- 1/2 cup brown rice flour
- 1/4 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 2 large eggs
- 1 3/4 cup buttermilk (about; see instructions)
- 2 Tbsp honey
Preheat the oven to 400 degrees. Add the butter to a 12-inch cast iron skillet and put the skillet in the oven to heat up.
Mix all dry ingredients in a large bowl.
In a 4-cup liquid measuring cup, whisk the eggs until frothy. Then add the buttermilk to make a total of 2 cups liquid.
Add the wet ingredients to the dry ingredients and stir until well mixed. Add the honey and stir.
Pour the cornbread batter into the melted butter in the skillet.
Bake the cornbread for 25 minutes. Allow to cool in the skillet before slicing.
Nutrition Facts
Serving size: 1/8 pie
Servings: 8
Amount Per Serving
| Calories 160 | Calories from Fat 27 |
| % Daily Value |
| Total Fat 3g | 4% |
| Saturated Fat 1.5g | 7% |
| Monounsaturated Fat 1g | |
| Trans Fat 0g | |
| Cholesterol 5mg | 0% |
| Sodium 420mg | 18% |
| Total Carbohydrates 29g | 11% |
| Dietary Fiber 2g | 7% |
| Sugars 7g | |
| Protein5g |
| Vitamin A 2% | Vitamin C 0% |
| Calcium 8% | Iron 5% |
| Vitamin K 0mcg | Potassium 200mg |