NORTHERN-STYLE, BUTTERMILK GLUTEN FREE CORNBREAD

This Northern-style 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 muffins or one 8x8 pan
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SHOW ME HOW...

Click to watch this easy step-by-step video!
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GLUTEN FREE RECIPE LOCATED BELOW - PLEASE SCROLL DOWN

WALK ME THROUGH IT...

Step 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.
Step 2
In a medium-sized mixing bowl, add the dry ingredients including: gluten free flour, cornmeal, baking soda, baking powder, salt, and xanthan gum. 
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Step 3
Whisk well and set aside.
Step 4
In a medium–sized saucepan melt butter on low heat. Remove from heat when melted.
Step 5
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Add in sugar. 
Step 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!)
Step 7
Into the cooled butter/sugar mixture, add the eggs.
Step 8
Whisk well.
Step 9
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Add buttermilk...
Step 10
...and milk.
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Step 11
Whisk well.
Step 12
Pour this wet mixture into the dry mixture.
Step 13
Whisk or stir thoroughly.
Step 14
Pour into baking dish or spoon into cupcake tray.
Step 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.
Step 16
Remove from oven.
Step 17
Remove muffins from pan right away.
Step 18
Nice and moist! Be careful...they're hot!

YAY...TIME TO EAT!

This cornbread works very well in an 8x8 pan also.
Serve warm with lots of butter! 
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READY TO MAKE SOME CORNBREAD?
Before you get to baking, make sure you have everything you need for success! Needing gluten free flours? Muffin pan? Ceramic bread basket? You can shop easily for these and more at my Amazon shop :)

THE RECIPE...

**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!

THE CORNBREAD:

Ingredients

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

Directions

GETTING READY:
  1. Prepare gluten free flour mix if needed
  2. Preheat oven to 375 ̊
  3. Spray 8x8 baking dish with cooking spray or put paper liners in cupcake tray
 
DIRECTIONS:
  1. 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.
  2. In a medium–sized saucepan melt butter on low heat. Remove from heat when melted.
  3. 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!)
  4. Into the cooled butter/sugar mixture, add eggs, and mix well. Stir in milk and buttermilk.
  5. Pour this wet mixture into the dry mixture. Stir thoroughly.
  6. Pour into baking dish or cupcake tray.
  7. 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.
  8. Serve warm with butter.
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THE GLUTEN-FREE FLOUR MIX:  

Ingredients

2 cups white rice flour
2/3 cup cornstarch
​1/3 cup tapioca flour

Directions

Whisk all ingredients together
​Store in air-tight container

PRINTABLE VERSION OF THIS RECIPE:

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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​·      *** I AM NOT A NUTRITIONIST OR MEDICAL PROFESSIONAL***
THE INFORMATION ON THIS WEBSITE IS NOT INTENDED TO SUBSTITUTE FOR MEDICAL TREATMENT OR ADVICE. PLEASE READ INGREDIENTS ON THIS WEBSITE AND ON PACKAGES, AND MAKE SURE THEY ARE SAFE FOR YOU PRIOR TO USING THEM IN YOUR RECIPES. WHEN IN DOUBT, CHECK WITH YOUR DOCTOR FIRST.  *** THANK YOU.