Old Fashioned Gluten Free Cornbread
2 cups (264 g) coarsely ground yellow cornmeal (See Recipe Notes)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 ½ cups (340 g) plain yogurt at room temperature (can substitute an equal amount of buttermilk or half sour cream/half whole milk)
4 tablespoons (56 g) unsalted butter melted and cooled
1 (50 g (weighed out of shell)) egg at room temperature, beaten
4 tablespoons (84 g) honey
Preheat your oven to 400°F. Grease a 12-inch cast iron skillet or an 8-inch square or round pan, and set it aside.
In a large bowl, place the cornmeal (See Recipe Notes), baking powder, baking soda, and salt, and whisk to combine well. In a separate bowl, place the yogurt (or buttermilk or sour cream and milk mixture), butter, and egg, and whisk to combine well.
Create a well in the dry ingredients and pour in the wet ingredients and the honey. Mix until just combined. The mixture will be relatively thin (thinner if you used buttermilk). Pour the mixture into the prepared pan.
Bake for 20-30 minutes (closer to 20 minutes if using a cast iron skillet, closer to 25 minutes if you made the all purpose gluten free flour variation), or until lightly golden brown on top, golden brown around the edges, and firm to the touch in the center. Slice and serve immediately.
Adapted from Old Fashioned Cornbread in Gluten-Free on a Shoestring: 125 Easy Recipes for Eating Well on the Cheap (Hachette/Da Capo 2017).
This easy gluten free cornbread recipe can be made naturally gluten free with all cornmeal and no other flours. Use it to make muffins, too!
Alternative flours: Half of the cornmeal, by weight, can be replaced with an equal amount, by weight of corn flour, and the recipe is otherwise unchaged.
You can also replace half the cornmeal, by weight, with all purpose gluten free flour. I like Better Batter as an all purpose gluten free flour here.
Made 10/1/2023 at mom’s house. Subbed milk and vinegar. Melted butter in cast iron instead of greasing pans.