Gluten-Free Cornbread That Tastes Like the Real Thing

Gluten-Free Cornbread That Tastes Like the Real Thing

This cornbread recipe is from Pamela’s Products website, although I tweaked it a bit by adding vinegar to the milk prior to adding the milk to the dry ingredients.  This is a another way to obtain a buttermilk-type taste that I prefer in my cornbread.  I also added an extra tablespoon of butter to the batter and a tablespoon of butter to the pan to melt in the oven just prior to baking.

Gluten-Free Cornbread – Does it taste just as good?

Yes!  This bread has a great taste and consistency and it doesn’t fall apart when you add butter like other gluten-free breads.  I hope you enjoy it as much as I did!

Cornbread that is gluten-free and has the texture and taste of wheat versions.

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Gluten-Free Cornbread
This is a great tasting cornbread that has great texture and taste and it doesn't crumble when adding butter to it. If you love cornbread and need it to be gluten-free, then this recipe is a keeper! Try it and tell us what you think.
Cornbread that is gluten-free and has the texture and taste of wheat versions.
Votes: 1
Rating: 5
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Course Breads, Few Ingredient Dishes, Gluten-Free, Quick & Easy, Side Dishes
Cuisine American, Uncatagorized
Prep Time 10 minutes
Cook Time 20-25 minutes
Servings
servings
Ingredients
Course Breads, Few Ingredient Dishes, Gluten-Free, Quick & Easy, Side Dishes
Cuisine American, Uncatagorized
Prep Time 10 minutes
Cook Time 20-25 minutes
Servings
servings
Ingredients
Cornbread that is gluten-free and has the texture and taste of wheat versions.
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Preheat oven to 375 degrees.
  2. Combine the milk and vinegar in a measuring cup and set aside. Mix all dry ingredients together in a larger bowl and set aside.
  3. Beat or whisk the 2 eggs together. Stir the milk and vinegar mixture and slowly add it to the eggs while continuously whisking.
  4. Place the 1 Tablespoon butter in a 9-inch inch cast iron skillet or an 8-inch ceramic dish or pan. Place the pan into the oven to melt the butter right before pouring batter into the pan (3-4 minutes). Do not allow the butter to burn.
  5. Slowly pour the egg and milk mixture into the dry ingredients, stirring the whole time. Carefully take the pan of melted butter out of the oven. Swirl the butter around to coat the bottom of the pan. Pour the batter into the pan.
  6. Place the pan back into the oven and cook for 20-25 minutes or until a toothpick inserted in the center of the bread comes out clean.
  7. Allow the cornbread to cool a few minutes before cutting. For muffins, allow the muffins to rest about 5 minutes, then remove from the pan to cool further.
Recipe Notes

Variations

Muffins (12):  For muffins, fill greased muffin pan cups 3/4 full and bake for 15-20 minutes.

Green Chili Cornbread:   add 1 cup of drained canned corn and add an additional 2 tablespoons of diced green chilies to the batter.   This version would bake for the same amount of time, 20-25 minutes.

Original Recipe Credit:
Pamela's Products:  http://www.pamelasproducts.com/cornbread-or-muffins/

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