ONE BOWL GLUTEN-FREE SOUTHERN CORNBREAD (DAIRY-FREE, TOO!)
This easy One Bowl Gluten-Free Southern Cornbread recipe is perfect with chili, beans, and stews. Use in stuffing too! Real Food and dairy-free!
Provided by Rebecca Hansen
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Grease a glass pie dish or 10-inch cast iron skillet. If melting fat, use the skillet to melt the fat, pour into the batter, then spread the remnant of the fat all over the skillet to grease it.
- Combine ingredients in a large mixing bowl in the order listed. Mix until combined and you have a smooth batter.
- Pour the cornbread batter into greased dish or skillet.
- Bake for 25 minutes or until golden brown and the top springs back when lightly pressed.
- Remove and serve warm!
GLUTEN-FREE CORNBREAD
Consisting of only 7 ingredients and taking 10 minutes to throw together, this cornbread crisps around its edges thanks to melted butter coating the cast-iron skillet the batter bakes in. The cornbread is tender thanks to buttermilk and melted butter, and this cornbread recipe is also conveniently gluten free because cornmeal is naturally gluten free, just make sure that the cornmeal you are using is certified gluten free and not processed in a plant that also processes wheat. Most local cornmeal brands only process corn and are gluten free, so look at the labels on the bags at your grocery store.
Provided by Southern Living Editors
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Place a 9-inch cast-iron skillet in the oven to preheat with the oven.
- In a large mixing bowl, whisk together buttermilk, eggs, 5 Tbsp. melted butter, and salt. Stir in baking powder, baking soda, and cornmeal until fully incorporated. The batter should be loose but without any lumps.
- Remove cast-iron skillet from the oven and pour in the remaining 2 Tbsp. melted butter, carefully swirling the skillet to coat it in butter. Pour batter into skillet and bake until golden brown and until a toothpick inserted into the center of the cornbread comes out clean, 38 to 40 minutes.
GLUTEN FREE SOUTHERN CORNBREAD
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
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 CORNBREAD
This is fluffy cornbread, full of corn taste with a tiny bite because of the cornmeal. And gluten-free? With these flours, it's indistinguishable from a gluten-based cornbread. It's just good.
Provided by Shauna Ahern
Categories side-dish
Time 30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Prepare to cook. Preheat the oven to 425 degrees F. Grease a 9-by-9-by-2-inch pan.
- Mix the dry ingredients. Sift the flour into a large bowl. Add the sugar, baking powder, psyllium husk and salt and stir.
- Cut in the shortening. Cut the shortening into the flour mixture the way you would when making pie dough. You should end up with walnut-size pieces in a sandy flour.
- Add the wet ingredients. Combine the eggs and milk in a small bowl. Make a well in the center of the flour mixture and pour in the liquid. Stir with a rubber spatula until everything is combined.
- Finish the batter. Stir in the cornmeal, whisking fast, until it is just combined. Do not overstir.
- Bake the cornbread. Pour the batter into the prepared pan. Bake until the sides of the cornbread are slightly shrinking from the pan and a toothpick comes out clean, 20 to 25 minutes.
- Pour all the flours into a large container. (Restaurant supply stores sell large plastic containers that fit this purpose well. You could also use a large glass jar.) Shake and shake and shake harder until all the flours have become one color.
Nutrition Facts : Calories 226 calorie, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 50 milligrams, Sodium 322 milligrams, Carbohydrate 19 grams, Fiber 2 grams, Protein 5 grams, Sugar 8 grams
GLUTEN-FREE SKILLET CORNBREAD
Sometimes warm, freshly baked bread is all you want for breakfast-ideally made from dough that doesn't involve activating yeast or kneading. This gluten- and dairy-free skillet cornbread fits the bill. It isn't cakey, like muffins or banana bread, but is mildly sweet and goes perfectly with a cup of tea. It's perfect for lazy mornings if you have leftover squash to stir into the batter. The scallions in the batter may make you consider serving this with dinner, and they can certainly be left out if you want to serve it with jam.
Provided by Amy Chaplin
Categories side-dish
Time 1h10m
Yield One 9-inch skillet
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Generously oil a 9-inch skillet; set aside. Whisk together the nut milk and chia seeds in a medium bowl to combine; set aside.
- Grind the corn grits in an electric spice grinder until they're the texture of cornmeal, and add them to another medium bowl. Sift in the oat flour, millet flour, brown rice flour, arrowroot and baking powder, and stir well.
- Add the squash, oil, salt, maple syrup, 1/4 cup water and scallions to the chia mixture, and whisk to combine. Add the chia mixture to the flour mixture, and stir until just combined. Scrape the dough into the prepared skillet, and gently flatten to fill the pan.
- Bake the cornbread until a toothpick comes out clean, 28 to 30 minutes. Let cool for 15 minutes. Run a knife around the edge; place a plate over the skillet, and invert. Slide the cornbread back into the pan with the bottom facing up (to show off the beautiful crust). Serve warm.
REAL SOUTHERN CORNBREAD
This is my families recipe, with a small change in the method which I learned from a book. It's the only cornbread I will eat. Please use a 10 inch cast iron skillet -- it makes a big difference in how this bread turns out.
Provided by P48422
Categories Quick Breads
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Put the skillet in the oven and preheat to 375 degrees.
- Combine the dry ingredients except for the baking soda in a bowl.
- In another bowl, mix the buttermilk and the baking soda.
- Set aside.
- In a small bowl, beat the egg with the sugar until combined.
- Add the oil and mix until combined.
- Pour this mixture into the buttermilk/baking soda, and mix.
- When the oven is preheated, toss the butter into the skillet and let it melt.
- Meanwhile, pour the wet ingredients into the dry, and mix in as few strokes as it takes to just make the dough come together.
- Pull the skillet out of the oven, swirling to get the butter covering the bottom and up the sides of the skillet.
- Pour the batter immediately into the pan, smoothing the top, then back into the oven for about 25 minutes, or until golden brown and pulled away from the sides of the pan.
- Turn out onto a cutting board, cut into wedges and serve.
- NOTE: IMNSHO- cornbread isn't worth making if you don't make it in a cast-iron skillet.
- It may just be my upbringing, but it tastes better somehow.
- And please do not add the baking soda to the dry ingredients.
- I can't explain why, but adding it to the buttermilk makes a big difference in the texture.
SOUTHERN STYLE GLUTEN FREE CORNBREAD
Make and share this Southern Style Gluten Free Cornbread recipe from Food.com.
Provided by metroDCdoula
Categories Breads
Time 30m
Yield 16 pieces, 16 serving(s)
Number Of Ingredients 5
Steps:
- Put oil in a cast iron skillet, just enough to spread around the bottom and sides of skillet. I use a brush to do this. Preheat the oven to 350, immediately place the cast iron skillet in the oven, so the pan preheats as the oven does.
- Mix together all ingredients in a large bowl, being sure to add the baking powder last and get all the lumps out.
- Once the oven and skillet are preheated, pour in the batter, and bake for 20-25 minutes. Top of the cornbread should be golden brown. Let cool just a few minutes before slicing.
Nutrition Facts : Calories 107.3, Fat 2.5, SaturatedFat 0.9, Cholesterol 4.3, Sodium 156.5, Carbohydrate 19.8, Fiber 1.1, Sugar 6.3, Protein 2.2
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