Moist & Tender Gluten-Free Buttermilk Cornbread
Serves 810 mins prep35 mins cook
Say goodbye to dry, crumbly cornbread! This well-tested gluten-free cornbread is buttery, lofty, and lightly sweetened. Just 10 ingredients + 45 minutes to the best gluten-free cornbread ever.
0 servings
What you need
cup white cornmeal
cup sweet rice flour
tbsp tapioca flour
tsp baking powder
tsp baking soda
tsp fine sea salt
tbsp unsalted butter
tbsp maple syrup
cup buttermilk
Instructions
Prepare Things 0 Position a rack in the center of the oven and preheat to 375ºF (190ºC). 1 Rub a 9-inch round cake pan, 8-inch square baking pan, or 9 or 10-inch oven-proof skillet with the softened butter. Line the bottom of the pan with parchment paper cut to fit (or line on all sides if using a square pan). Or line 12 standard-sized muffin tins with paper liners. Batter 2 In a large bowl, whisk together the cornmeal, sweet rice flour, oat flour, tapioca flour, baking powder, baking soda, and salt. Whisk well to eradicate lumps. 8 Add the eggs, buttermilk, maple syrup and/or honey, and melted butter, and whisk until the batter is well-combined and smooth. Don't worry about over-mixing since there are no glutens to toughen up! 4 Scrape the batter into the prepared pan, and spread evenly. Bake 11 Bake the cornbread until golden on top and a toothpick inserted into the center comes out clean or with moist crumbs, 30-35 minutes, or 18-22 minutes for cornbread muffins. 5 Let the cornbread cool to warm, at least 20 minutes; the bread is still cooking from residual heat. 12 Cut the cornbread into wedges and serve warm. I like topping a warm slice with a pat of salty butter, plus a drizzle of honey if you like it sweeter. Store 14 Extra cornbread can be kept covered at room temperature for up to 1 day, refrigerated for up to 5 days, or frozen for up to several months. Toast in a toaster oven before enjoying.View original recipe