Best Gluten Free Southern Cornbread Recipes

GLUTEN FREE SOUTHERN CORNBREAD

Gluten Free Southern Cornbread image

No one will ever know. This cornbread is fantastic. Slather with butter or drizzle with honey or molasses.

Provided by PaulaG

Categories Quick Breads

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon cooking oil
1 1/4 cups gluten free cornmeal
1/4 cup brown rice flour
1/4 cup sorghum flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
4 tablespoons dry buttermilk, powder
1 teaspoon xanthan gum
2 tablespoons brown sugar
2 eggs
1 1/2-2 cups water

Steps:

Preheat the oven to 400 degrees. Add the oil to a 10″ cast iron skillet and put the skillet in the oven to heat up.
In a large mixing bowl, combine the dry ingredient. In a small dish, beat the eggs and add to dry ingredients, stir in water until desired consistency; mixing well.
When oven comes to temperature, remove skillet, add oil to the cornbread mixture. Stir to combine. Pour batter into pan and place in preheated oven for 20 to 25 minutes or until well browned. Remove from oven and allow to stand for 10 minutes.
Pour the bread onto a plate and cut into 8 wedges.

Nutrition Facts : Calories 159.5, Fat 4, SaturatedFat 0.9, Cholesterol 48.7, Sodium 537.5, Carbohydrate 26.6, Fiber 1.9, Sugar 5.2, Protein 4.9

GLUTEN FREE SOUTHERN CORNBREAD

GLUTEN FREE SOUTHERN CORNBREAD image

Categories Bread Side Bake Wheat/Gluten-Free Corn

Number Of Ingredients 10

Ingredients

2 cups yellow or white cornmeal
1/2 cup boiling water
1 Tablespoon sugar
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1 large egg
1 1/4 cups buttermilk
2 strips bacon (optional), rendered or
2 Tablespoons canola or vegetable oil

Steps:

Preheat over to 375 degrees. In a 10" iron skillet, cook bacon until crisp, place on paper towel and reserve bacon drippings in skillet, or use 2 Tbsp. oil. In medium bowl, stir together 1/2 cup cornmeal and the boiling water. The cornmeal will get the consistency of a thick porridge or grits. Set aside. In a large bowl, sift together the remaining 1 1/2 cups cornmeal, sugar, salt, baking powder, and baking soda. Beat the egg into the reserved cornmeal porridge. Whisk in the buttermilk to make a think batter. Heat the skillet with bacon grease until hot. Add the liquid ingredients to the dry ingredients, whisk just until smooth and immediately pour into the hot skillet. Place in preheated oven and bake until the center of the cornbread is firm and the edges are golden brown, about 25 to 40 minutes.

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