Gluten Free Corn Bread - Northern Style
This Northern-style gluten free cornbread is so delicious and easy to make! It goes perfectly with Thanksgiving and Christmas dinners or just chili and cornbread night. Quick, easy, moist, and tasty. Make as muffins or in an 8x8 pan.
Makes: 12 cupcake-sized gluten free muffins or one 8x8 pan
Show Me How
Walk Me Through It
1
Getting ready: Prepare gluten-free flour mix if needed (see below). Preheat oven to 375 ̊. Spray 8x8 baking dish with cooking spray or put paper liners into cupcake tray.
2
In a medium-sized mixing bowl, add the dry ingredients including: gluten free flour, cornmeal, baking soda, baking powder, salt, and xanthan gum.
3
Whisk well and set aside.
4
In a medium–sized saucepan melt butter on low heat. Remove from heat when melted.
5
Add in sugar.
6
Whisk and set aside to cool for 10 minutes or so. (It should be cool enough that the eggs won’t cook when you add them in!)
7
Into the cooled butter/sugar mixture, add the eggs.
8
Whisk well.
9
Add buttermilk,
10
and milk.
11
Whisk well.
12
Pour this wet mixture into the dry mixture.
13
Whisk or stir thoroughly.
14
Pour into baking dish or spoon into cupcake tray.
15
Bake immediately (15 minutes for muffins, 25-30 for 8x8 pan). Because all ovens are different, be sure to keep an eye on the cornbread and only bake until toothpick comes out clean.
16
Remove from oven.
17
Remove muffins from pan right away.
18
Nice and moist! Be careful, they're hot!
Yay! Time to eat!
Serve warm with lots of butter!
Ready to Make Some Gluten Free Corn Bread?
Before you get to baking, make sure you have everything you need for success! Shop for gluten free flours, baking pans, cutting boards, serving dishes, and cookware in my Amazon shop!
The Recipe:
GLUTEN FREE CORN BREAD - NORTHERN STYLE
**A NOTE ABOUT THIS RECIPE** Prior to making this cornbread, first prepare the flour mix below. I realize that this is an extra step (sorry!), so as soon as time permits, I will convert the flour mix so that it's part of the cornbread recipe, thus avoiding the extra step, and having any left-over flour. In the meantime, this cornbread is amazingly yummy and I hope you'll give it a try!
INGREDIENTS FOR THE CORNBREAD
1/2 cup butter
2/3 cup granulated sugar
2 large eggs
1 cup buttermilk
1 tsp. baking soda
3 tsp. baking powder
1 cup cornmeal
1 and 1/4 cup gluten free flour mix (see below)
1/2 tsp. salt
1 tsp. xanthan gum
1/2 cup milk
INGREDIENTS FOR THE FLOUR MIX
2 cups white rice flour
2/3 cup cornstarch
1/3 cup tapioca flour
Whisk all ingredients together
Store in air-tight container
DIRECTIONS
Getting Ready:
Prepare gluten free flour mix if needed
Preheat oven to 375 ̊
Spray 8x8 baking dish with cooking spray or put paper liners in cupcake tray
Let’s Get Started:
In a medium-sized mixing bowl, whisk together all dry ingredients including: gluten free flour, cornmeal, baking soda, baking powder, salt, and xanthan gum. Set aside.
In a medium–sized saucepan melt butter on low heat. Remove from heat when melted.
Stir in sugar. Set aside to cool for 10 minutes or so. (It should be cool enough that the eggs won’t cook when you add them in!)
Into the cooled butter/sugar mixture, add eggs, and mix well. Stir in milk and buttermilk.
Pour this wet mixture into the dry mixture. Stir thoroughly.
Pour into baking dish or cupcake tray.
Bake immediately (15 minutes for muffins, 25-30 for 8x8 pan). Because all ovens are different, be sure to keep an eye on the cornbread and only bake until toothpick comes out clean.
Serve warm with butter.
Tip: Please follow all directions exactly!! If you skip steps or swap ingredients then you may or may not like the end result :)
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