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Gluten-free cornbread

Golden skillet cornbread with tender corn kernels, baked in a screaming-hot pan so the crust crackles.

40 mintotal
3servings
11ingredients
Gluten-free cornbread

Ingredients

  • 1 cup yellow cornmeal, certified gluten-free
  • ¾ cup gluten-free flour blend, a blend made for baking
  • 2 tbsp sugar
  • 1.5 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 eggs
  • 1 cup unsweetened soy milk
  • 1 tbsp apple cider vinegar
  • ¼ cup olive oil
  • ½ cup frozen corn kernels, thawed

Method

  1. Heat the oven to 400°F and warm a cast-iron skillet inside.
    Gluten-free cornbread, step 1
  2. Stir the soy milk with the vinegar and let it sit.5 min timer
    Gluten-free cornbread, step 2
  3. Whisk the cornmeal, flour blend, sugar, baking powder, baking soda and salt.
    Gluten-free cornbread, step 3
  4. Beat in the eggs, soured milk, olive oil and corn kernels until just combined.
    Gluten-free cornbread, step 4
  5. Pour into the hot skillet and bake until the top is golden and a pick comes out clean.22 min timer
    Gluten-free cornbread, step 5

Why it works

  • Celiac disease: Cornmeal and a gluten-free flour blend give it the classic crumb, baked in a cast-iron skillet.
  • Dairy-free: Olive oil and soy milk with a splash of vinegar stand in for buttermilk and butter, no dairy in the pan.

Celiac check: watch for hidden gluten in soy sauce, stock, malt vinegar and seasoning blends, and oats that aren’t certified. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.

Cooking for more than one diet?

Add everyone you cook for, with their allergies, diets and ages. Gluten checks this recipe for each of them and tells you what to change for anyone who can’t eat it as written. It’s free.

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