Gluten Free Cornbread Recipe with Creamed Corn
Moist, subtly sweet, and made rich with creamed corn and buttermilk, this gluten free cornbread comes together in one bowl and bakes in under 30 minutes.
Servings: 12
Calories: 237kcal
Ingredients
- 1 cups yellow cornmeal fine or medium ground
- 1 cup all-purpose gluten-free flour blend
- 1 teaspoon salt
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup butter melted and cooled
- ½ cup sugar
- ¼ cup honey
- 2 large eggs
- ½ cup buttermilk
- 8.5 ounces canned creamed corn
Instructions
- Preheat oven to 375 degrees. Spray a 9x13 pan (or line it with parchment paper) or large cast-iron skillet with nonstick cooking spray and set aside.
- In a large bowl, whisk all of the dry ingredients together except the sugar until well combined.
- Combine the wet ingredients, along with the sugar, in another bowl.
- Create a well or hole in the middle of the dry ingredients and add the wet ingredients to the center. Slowly stir together until the batter is uniform.
- Pour into the prepared pan.
- Bake 20-25 minutes or until the edges and top have browned slightly. Remove and cool at least 15 minutes before serving.
Notes
Storage: Store covered at room temperature for up to 1 day, or in the refrigerator for 3-5 days. To freeze, cool completely, slice, and store in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and reheat in the microwave before serving.
Dairy-free swap: I've tested this with a plant-based butter and a dairy-free milk plus 1 tablespoon lemon juice in place of the buttermilk. The texture holds up well. The only difference is a slightly less rich flavor, which the honey and creamed corn largely make up for.
Muffins: To make this into muffins, line a 12-cup tin with liners and fill about ¾ full. Bake at 375°F for 18-20 minutes, or until a toothpick comes out clean. I tested the full 9x13 bake time here and it overbakes the muffins badly, so don't just eyeball it.
Cast iron: If you're using a cast-iron skillet instead of a 9x13, preheat the empty skillet in the oven for 5 minutes before adding the batter. This is what gives you that deeper golden crust on the bottom and edges that a room-temperature pan won't.
Leftover creamed corn: If you made extra creamed corn for this recipe, it's a perfect start for my Gluten Free Corn Casserole.
Nutrition
Calories: 237kcal | Carbohydrates: 35g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 445mg | Potassium: 99mg | Fiber: 3g | Sugar: 16g | Vitamin A: 307IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg
