I think I finally perfected my gluten-free cornbread recipe. True, the recipe is based off of one from America’s Test Kitchen, but I have tweaked and tweaked over the years until it’s finally just right. My husband and kids are my faithful guinea pigs when it comes to gluten-free baking, and they all agreed that this is every bit as good as the original made with wheat flour. (High fives all around!) I love it when that happens. That’s what this is all about for me.
The inside is moist, not gummy. It’s not dry and overly crumbly – just the right amount you would expect from cornbread. I make this when I make cornbread sausage stuffing. I make this to go along with chili and soup. And most of the time, I make it just because it’s incredibly delicious and I love having a square with a little honey drizzled on it or plain for a morning snack after my green smoothie.
I think you’ll really love this recipe. I’ve been experimenting more and more with millet flour thanks to a tip from my friend Shanna of Pineapple and Coconut. It also makes the cornbread extra golden. I can’t wait for you to try this recipe!
- 8 Tbsp. unsalted butter, melted, plus extra for greasing the baking dish
- 5 large eggs
- 1⅓ cups buttermilk
- 1½ cups milk
- 2 cups yellow cornmeal, preferable stone-ground
- 1 cup brown rice flour
- ½ cup sorghum or millet flour
- ½ cup tapioca starch
- ¼ to ½ cup sugar
- 4 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- ¼ teaspoons xanthan gum
- Adjust an oven rack to the middle position and heat the oven to 375 degrees. Grease a 9” by 13” baking dish with butter.
- Beat the eggs in a medium bowl; whisk in the buttermilk and milk.
- Whisk the dry ingredients together in a large bowl. Make a well in the center and pour the egg/milk mixture into the well. Stir with a whisk until just combined. Stir in the butter.
- Pour batter into the greased baking dish. Bake until the top is golden brown and the edges have pulled away form the sides of the pan, 30 to 40 minutes.
*Feel free to use 2 cups of all-purpose flour or all-purpose gluten-free flour for the sorghum/millet flour, tapioca starch, and brown rice flour. Omit the xanthan gum if the GF mix already contains it or guar gum.
*I have also made a vegan version of this using flax eggs. Use 1 Tablespoon ground flaxseed plus 3 Tablespoons of water to replace 1 egg.