Homemade Cornbread
Printable Recipe (click to expand)
Homemade Gluten-Free Cornbread
Ingredients
Method
- Preheat your over to 400ºF, and grease a 12” cast iron skillet
- In a large mixing bowl, mix corn flour, cornmeal, salt, baking soda,and baking powder and mix together until everything is well combined
- In a medium size bowl mix and combine egg, butter, yogurt, and honey.
- Once set ingredients are well combined, pour wet ingredients into the dry ingredients and mix until well combined.
- Transfer mixture into prepared cast iron pan and bake for 10 minutes, then open the oven door and add about 2 tsp of butter on top of cornbread and bake for another 10 minutes, or until the top is golden brown, the remove from oven and serve immediately.
Notes
Hey there Honey's and New-Bees!
Cornbread was never something my romeo or I had growing up, and it wasn’t until we traveled to Portugal last spring that we “discovered” it, and that it was GLUTEN-FREE! When we came back home we tried to re-create Portuguese style cornbread, which we still haven’t mastered, but it also led us to trying our hand at a whole variety of corn based recipes and dishes, such as homemade tortilla’s, polenta and American classic style cornbread which is what I’ll be sharing with you today!
Our first cornbread was a little too sweet and crumbly for our liking, the second not crumbly enough so we made a bunch of adjustment along the way and came up with something not too sweet and just the right level of crumbliness that only takes about 10 minutes to whip up!
I hope you enjoy this recipe as much as we do, and let me know in the comments how it turned out for you!
Step 1 – Mix your Dry & Wet Ingredients Separately
In a large mixing bowl, mix your cornmeal, cornflour, baking powder, and salt together. Then in a medium size mixing bowl, mix your wet ingredients together. You want to mix your dry and wet ingredients separately at first to make sure all your ingredients get evenly distributed throughout your batter so it bakes properly and so you get consistent results each time.
Chances are your cornbread will turn out even if you toss everything together in one large bowl, but there’s also a pretty big chance that some of your ingredients clump together which will prevent your ingredients from evenly distributing which can lead to inconsistent results. So take a couple of extra minutes and mix your wet and dry ingredients separately first, it’s worth it!
Step 2 – Combine your Ingredients
Again, pretty straightforward here, just add your wet ingredients into your dry ingredients and mix everything together with a wooden spoon until the batter is is well combined – really nothing more to it that that.
Step 3 – Bake and Butter
Once your batter is well combined pour it into a 12” Cast Iron Skillet that’s been lines with butter and bake in the oven for at about 20 minutes. Although I usually suggest leaving your oven closed the entire bake time, for this recipe I strongly recommend opening it about half way through the bake time to brush on a thin layer of butter, this really helps give your bread a buttery flavor and helps create a beautiful golden top.
Once the top of your cornbread is a nice golden brown, remove it from the oven and serve immediatly or let it cool and save for later!
Items Featured in this Post:
Homemade Gluten-Free Cornbread
Ingredients
Method
- Preheat your over to 400ºF, and grease a 12” cast iron skillet
- In a large mixing bowl, mix corn flour, cornmeal, salt, baking soda,and baking powder and mix together until everything is well combined
- In a medium size bowl mix and combine egg, butter, yogurt, and honey.
- Once set ingredients are well combined, pour wet ingredients into the dry ingredients and mix until well combined.
- Transfer mixture into prepared cast iron pan and bake for 10 minutes, then open the oven door and add about 2 tsp of butter on top of cornbread and bake for another 10 minutes, or until the top is golden brown, the remove from oven and serve immediately.
Notes
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It’s gluten free!? This looks so good!!! I need to make this
It is gluten-free and delicious!
I love the idea of brushing butter on the top halfway through baking! I never thought of that. I’ll have to give it a try.
It add such a nice little touch!
LOVE corn bread! I especially appreciate the gluten-freeness of this recipe!
This looks amazing and SO easy to make! I just made chili last night and this would have been an amazing addition!
This goes wonderfully with chilli, hopefully you have some leftovers – they would go great with the cornbread!
This sounds so good! I really love cornbread, I’ll have to try this recipe.
I love cornbread. It is the reason I go to Boston Market as it accompanies meals purchased. Now I have an easy enough recipe I will hopefully try it at home.
Hope you get to try it soon!
Love this! My sister just bought us our first cast iron skillet – perfect timing to try cornbread!
That is perfect timing!!
I never would have thought about using yogurt in a cornbread, only really used buttermilk. Will have to give this a try.
I love cornbread. This looks really great, such a comfort food!
It really is!