Southern Style Gluten Free Cornbread
Experience the warm, comforting flavors of the South with this irresistible Southern Style Gluten Free Cornbread! Crafted with a perfect blend of gluten-free yellow cornmeal and all-purpose flour, this cornbread is light, tender, and packed with just the right hint of sweetness from a touch of granulated sugar. Baking it in a preheated cast-iron skillet ensures that golden, crispy edges form while keeping the interior moist and fluffy. With unsweetened almond milk and a dash of apple cider vinegar for a subtle tang, this recipe caters to those seeking a gluten-free option without compromising on the authentic Southern flavor. Ready in just 35 minutes, it’s the ideal side dish for chili, barbecue, or a comforting bowl of soup. Serve it warm, straight from the skillet, for a taste of true Southern hospitality!
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Recipe Information
Ingredients
- 1.5 cups Gluten-free yellow cornmeal
- 0.5 cup Gluten-free all-purpose flour
- 2 tablespoons Granulated sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 2 large Eggs
- 4 tablespoons Unsalted butter, melted
- 1 cup Unsweetened almond milk (or other milk of choice)
- 1 teaspoon Apple cider vinegar
- 1 tablespoon Vegetable oil (for greasing the skillet)
Instructions
Preheat your oven to 400°F (204°C). Place a 10-inch cast-iron skillet in the oven to heat while you prepare the batter.
In a large mixing bowl, whisk together the gluten-free yellow cornmeal, gluten-free all-purpose flour, granulated sugar, baking powder, and salt.
In a medium bowl, beat the eggs, then add the melted butter, almond milk, and apple cider vinegar. Whisk until combined.
Pour the wet ingredients into the dry ingredients. Stir just until combined, being careful not to overmix.
Using a potholder or oven mitts, carefully remove the hot skillet from the oven. Add the vegetable oil to the skillet, swirling it around to coat the bottom and sides.
Pour the cornbread batter into the hot, greased skillet. Use a spatula to spread it out evenly.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the skillet from the oven and let the cornbread cool for 5-10 minutes before slicing into wedges. Serve warm and enjoy!
Nutrition Facts
Calories |
1687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.7 g | 101% | |
| Saturated Fat | 35.2 g | 176% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 2184 mg | 95% | |
| Total Carbohydrate | 225.0 g | 82% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 26.7 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 535 mg | 41% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 569 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
