Monday, October 8, 2012

The Best Cornbread, Regular and GF

I adore cornbread! Yes I do mean adore! Perhaps it is because my mother was on a cornbread and buttermilk diet when she was expecting me; she was told not to gain too much weight because she was a high risk pregnancy. Go figure, I have no idea why cornbread and buttermilk was the diet choice. But maybe it accounts for my love of cornbread! 

Cornbread recipes are very forgiving and there are a lot of different ways to jazz it up too. For instance, this morning when I decided to bake some I found I didn't have enough cornmeal. That's ok, I just added more flour to equal two cups of dry ingredients. I made this batch gluten free, but I'll give you the recipe for either way.

Mix dry ingredients together in a large bowl. 

Beat wet ingredients together in another bowl (or in the mixing cup like I do so I don't have another bowl to wash). 

Add wet to dry and mix just until well combined. You want this batter to be pour-able; if it won't pour it's too dry and your finished bread will not be as nice.

I like to bake my cornbread in a cast iron skillet. I put a pat of butter in the skillet and melt it over medium high heat. When the butter begins to brown it's time to pour in the batter. This gives it a nice crust. I let it cook for about a minute then put it in the preheated oven.

Bake until it is nice browned. Since this is a Gluten Free version of the recipe, it doesn't look exactly like regular cornbread.

The Gluten Free version (which is what I have pictured here) doesn't have the texture or the loft of regular gluten containing flour. But it is just as good in my opinion ;)


1 1/2 cup cornmeal 
1/2 cup flour ( for Gluten Free I used white rice flour but any GF flour will work)
2 tsp baking powder
2 Tbs of sugar ( you can add up to a 1/4 cup for a sweet version)
1/2 tsp of salt
1 egg (I use 2 eggs in the Gluten Free so finished bread isn't so crumbly)
scant 1/4 cup of melted butter or oil
1 cup of milk (more or less to have a nice pour-able batter)

Pour into a greased/oiled pan and bake at 400 degrees for about 20 -25 minutes until browned.

I have had a lot of content theft lately. If you are reading this post anywhere else but at Family Home and Life then it was used without permission! Copyright© Family Home and Life 2012 All Rights Reserved


  1. My family loves cornbread! I always have to make a double batch :)

  2. Yum! That is the kind of cornbread Grampy likes! I was raised eating the thicker kind but I would love to try this. I just HAVE to get a cast iron skillet! Thanks for sharing!

  3. Looks delicious! And good tasting gluten free is so hard to find! Thanks for sharing with us for Tasty Tuesday! We hope to see you again next week!


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