Introduction
Cornbread is a staple in southern cuisine, but for those with gluten intolerance, it can be hard to enjoy. The good news is that cornbread is typically gluten-free, and making a gluten-free version is easy with the right recipe. In this article, we’ll explore the question “is cornbread gluten free?” and provide you with two tasty recipes to try out.
Recipe One: Classic Gluten-Free Cornbread
Ingredients
- 1 cup cornmeal
- 1 cup gluten-free all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 1 egg
Instructions
- Preheat the oven to 400°F.
- In a large bowl, combine the cornmeal, gluten-free all-purpose flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, vegetable oil, and egg.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Pour the batter into a greased 8-inch baking dish.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cornbread to cool for a few minutes before slicing and serving.
Nutritional Information
Serving Size: 1 slice
Calories: 180
Total Fat: 8g
Saturated Fat: 1g
Cholesterol: 20mg
Sodium: 240mg
Total Carbohydrates: 24g
Dietary Fiber: 2g
Sugars: 7g
Protein: 3g
Cooking Time
20-25 minutes
Equipment
- Large mixing bowl
- Whisk
- 8-inch baking dish
Serving Suggestions
This cornbread is perfect served warm with a pat of butter or a drizzle of honey. It also pairs well with chili or soup.
Variations
For a spicy twist, add a diced jalapeño pepper to the batter before baking. You can also substitute the vegetable oil with melted butter for a richer flavor.
Substitutions
You can use any type of milk you prefer, such as almond or soy milk. If you don’t have gluten-free all-purpose flour, you can use a mixture of rice flour, potato starch, and tapioca flour instead.
Storage
Store leftover cornbread in an airtight container at room temperature for up to 3 days. To freeze, wrap the cornbread in plastic wrap and then foil and store in the freezer for up to 3 months.
Tips
Be sure not to overmix the batter or the cornbread will be tough. It’s best to stir until just combined.
Frequently Asked Questions
Q: Is cornbread gluten-free?
A: Most cornbread is gluten-free, but it’s important to check the ingredients to make sure there are no added wheat products.
Q: What can I serve with cornbread?
A: Cornbread is a great side dish for soups, stews, chili, and barbecue.
Recipe Two: Gluten-Free Skillet Cornbread
Ingredients
- 1 cup cornmeal
- 1 cup gluten-free all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 1 egg
- 3 tablespoons unsalted butter
Instructions
- Preheat the oven to 425°F.
- In a large bowl, combine the cornmeal, gluten-free all-purpose flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, vegetable oil, and egg.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Melt the butter in a 10-inch cast iron skillet over medium heat.
- Pour the batter into the skillet and smooth the top.
- Transfer the skillet to the oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cornbread to cool for a few minutes before slicing and serving.
Nutritional Information
Serving Size: 1 slice
Calories: 210
Total Fat: 11g
Saturated Fat: 4g
Cholesterol: 40mg
Sodium: 280mg
Total Carbohydrates: 24g
Dietary Fiber: 2g
Sugars: 7g
Protein: 3g
Cooking Time
20-25 minutes
Equipment
- Large mixing bowl
- Whisk
- 10-inch cast iron skillet
Serving Suggestions
This cornbread is perfect served warm with a pat of butter or a drizzle of honey. It also pairs well with barbecue or fried chicken.
Variations
You can add a variety of mix-ins to this cornbread, such as chopped jalapeño peppers, shredded cheddar cheese, or crumbled bacon.
Substitutions
You can use any type of milk you prefer, such as almond or soy milk. If you don’t have gluten-free all-purpose flour, you can use a mixture of rice flour, potato starch, and tapioca flour instead.
Storage
Store leftover cornbread in an airtight container at room temperature for up to 3 days. To freeze, wrap the cornbread in plastic wrap and then foil and store in the freezer for up to 3 months.
Tips
Be sure to preheat the cast iron skillet before adding the butter and batter. This will help create a crispy crust on the cornbread.
Frequently Asked Questions
Q: Is cornbread gluten-free?
A: Most cornbread is gluten-free, but it’s important to check the ingredients to make sure there are no added wheat products.
Q: Can I make this cornbread without a cast iron skillet?
A: Yes, you can use a baking dish instead. Just be sure to grease the dish before adding the batter.
Final Thoughts
Now that you know the answer to “is cornbread gluten free?” and have two delicious recipes to try out, it’s time to get in the kitchen and start baking. These recipes are easy to make and perfect for anyone who needs to avoid gluten. So go ahead and indulge in a slice of warm, buttery cornbread – you won’t regret it!