Cornbread is a timeless comfort food that often graces tables as a sultry and nutritious side dish. While classic recipes often call for all-purpose flour, making gluten-free cornbread is easier than you might think. By replacing gluten-free flours with wheat flour, you can enjoy delicious cornbread without sacrificing flavor or texture.
Cornmeal, a finely ground version of dried corn, is naturally gluten-free and is the key ingredient in this cornbread recipe. Its slightly sweet, earthy flavor goes perfectly with cornmeal, adding richness and depth to the dish. If you want to make your cornbread recipe gluten-free, you can replace the all-purpose flour with gluten-free flour blends or other single-ingredient options such as almond flour, rice flour, or sorghum flour.
When modifying the recipe, consider using a 1:1 mix of gluten-free flours. This makes it straightforward to replace without drastically changing the texture of the cornbread. Alternatively, you can experiment with combining equal parts cornmeal and almond flour to make a thicker, more rustic cornbread. Just remember to adjust the liquid ingredients slightly, as some gluten-free flours absorb more moisture.
If you’re looking for a flavorful local Wisconsin gluten-free flour, look no further Heartland Artisanal Grains based in Lodi. The Schnadts are fourth- and fifth-generation farmers who grow unique grains on their land with a reputation for taste. Shop your products in stores throughout Wisconsin and online at HeartlandCraftGrains.com.
Whether you stick with cornmeal or mix and match other options, the result will be a delicious, well side dish that everyone can enjoy!
Homemade cornbread
Timeless comfort food that pairs well with a side of sultry chili, barbecue and more.
- 1/2 cup salted butter
- 1/3 cup granulated sugar
- 2 eggs room temperature
- 1 cup buttermilk
- 2 cups Heartland Craft Grains Corn Flour
- 1 cup Heartland Craft Flour All-purpose grains
- 1 teaspoon baking soda
- 1 teaspoon salt
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Let 2 eggs come to room temperature.
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Grease an iron pan with oil.
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Melt the butter.
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Preheat oven to 365 degrees.
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Use a vast bowl to mix by hand or apply a mixer to combine the butter and sugar. Add the remaining ingredients in order: eggs, milk, cornmeal, flour, baking soda and salt.
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Pour into a cast iron skillet. Bake for 35 minutes.
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Cool slightly, but slice and serve sultry. Enjoy!
To make this recipe gluten-free, replace the all-purpose flour with gluten-free flour in a 1:1 ratio.
