{"id":9482,"date":"2026-04-17T14:56:58","date_gmt":"2026-04-17T14:56:58","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=9482"},"modified":"2026-04-17T14:58:39","modified_gmt":"2026-04-17T14:58:39","slug":"old-fashioned-gluten-free-cornbread","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/old-fashioned-gluten-free-cornbread\/","title":{"rendered":"Old Fashioned Gluten Free Cornbread"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Old Fashioned Gluten Free Cornbread<\/span><\/h2>\n
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This easy gluten free cornbread recipe can be made naturally gluten free with all cornmeal and no other flours. Use it to make muffins, too!<\/span><\/div>\n
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Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>8<\/span> slices<\/span><\/span><\/div>\n\n
Author: <\/span>Nicole Hunn – Gluten Free on a Shoestring<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 2<\/span> cups (264g)<\/span> coarsely ground yellow cornmeal<\/span> (See Recipe Notes)<\/span><\/li>
  • 2<\/span> tsp<\/span> baking powder<\/span><\/li>
  • 1<\/span> tsp<\/span> baking soda<\/span><\/li>
  • 1<\/span> tsp<\/span> kosher salt<\/span><\/li>
  • 1\u00bd<\/span> cups (340g)<\/span> plain yogurt, at room temperature <\/span> (can substitute an equal amount of buttermilk or half sour cream\/half whole milk)<\/span><\/li>
  • 4<\/span> Tbsp (56g)<\/span> unsalted butter<\/span> melted and cooled<\/span><\/li>
  • 1<\/span> 50g (weighed out of shell) <\/span> egg<\/span> at room temperature, beaten<\/span><\/li>
  • 4<\/span> Tbsp (84g)<\/span> honey<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Preheat your oven to 375\u00b0F. Grease an 8-inch square baking pan or 9-inch cast iron skillet with unsalted butter and set it aside.<\/div><\/li>
    • In a large bowl, place the cornmeal, baking powder, baking soda, and salt, and whisk to combine.<\/div><\/li>
    • Create a well in the center of the dry ingredients, and add the yogurt, butter, egg and honey, and mix to combine well.<\/div><\/li>
    • Pour the mixture into the prepared baking pan or cast-iron pan. Place the pan in the center of the preheated oven and bake for 20 to 25 minutes, or until the cornbread is firm and a toothpick inserted in the center comes out clean.<\/div><\/li>
    • If you’re baking in a cast iron pan, the cornbread will likely be done in about 20 minutes.<\/div><\/li>
    • Slice and serve warm.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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      <\/span>Notes<\/span><\/h3>
      <\/span>Alternative flours:<\/span><\/h5>\nHalf of the cornmeal, by weight, can be replaced with an equal amount, by weight of corn flour, and the recipe is otherwise unchanged.
      You can also replace half the cornmeal, by weight, with all purpose gluten free flour. I like Better Batter as an all purpose gluten free flour here.<\/span>
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      <\/span>Storage instructions<\/span><\/h5>\nOnce it’s cooled completely, you can store it in an air-tight container at room temperature for 2 to 3 days. For longer storage, store the cornbread in the freezer. I’ve found that the variation with some all purpose gluten free flour freezes a bit better. When you’re ready to eat it, defrost briefly in the microwave, as even a warm oven will dry out the cornbread.<\/span><\/div><\/div>\n<\/div><\/div>\n\n\n

      <\/span>Video<\/span><\/h3>\n\n\n\n