| Level: | Easy |
| Total: | 1 hr |
| Prep: | 30 min |
| Cook: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 tablespoon unsalted butter, plus additional for topping
- 1 cup gluten-free all-purpose flour blend
- 1 cup finely ground cornmeal
- 1 tablespoon superfine sugar
- 2 teaspoons gluten-free baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 2/3 cup buttermilk
- 2 large eggs plus 1 large egg white, lightly beaten
- 1 cup grated cheddar cheese
- 1/2 cup canned creamed corn
- 3 small green onions, thinly sliced
- 2 to 3 jalapeno chiles, seeded, deveined and finely chopped
Instructions
- Preheat the oven to 400 degrees F. In a 10-inch cast-iron skillet over medium-low heat, melt 1 tablespoon butter. If using an 8-inch-square baking dish instead, simply grease the bottom of the dish with some of the butter and place the remainder in the bottom of the dish. Set the skillet or dish aside.
- Sift the flour blend, cornmeal, sugar, baking powder, salt and baking soda together into a large bowl.
- In a small bowl, mix the buttermilk and eggs together well. Fold the wet ingredients into the dry ingredients to thoroughly mix.
- Fold in the cheese, creamed corn, green onions and chiles and stir until well combined.
- Pour the mixture into the prepared skillet or baking dish and dab a bit more butter on top. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown. Leave to cool in the pan or dish a few minutes before slicing and serving while warm.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 251 |
| Total Fat | 9 g |
| Saturated Fat | 5 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 10 g |
| Cholesterol | 68 mg |
| Sodium | 342 mg |
Reviews
I followed the recipe completely (I bake gluten-free on many occasions, and so have my own all-purpose mix. My cornbread turned out tasty and moist. You can’t do a straight, one-for-one replace of all-purpose flour with a gluten-free mix. It sounds plausible that the reverse is also true. While I wouldn’t recommend running out to buy the GF ingredients, if you already bake GF, this is a great cornbread recipe to try.
This was an entirely bland and dry cornbread. I too used regular flour. I won’t be using this recipe again.
I have to disagree with the previous comment regarding this as bland cornbread. I too made it with regular flour since gluten free was not an issue. I thought the bread turned out great and unless all of my guests were just being polite, they loved it too. I also made this and used it as the breading for a stuffing this past Thanksgiving. That turned out very well too. The beauty of this recipe is that it is easily altered to your taste.
I followed the recipe exactly, except I didn’t use the gluten free ingredients, just normal flour and baking powder. This was surprisingly bland and dry, though you could still taste the jalapeno and green onion. It probably needs more salt, sugar and something else. I usually love cornbread but this is the worst I’ve ever had and had to toss it out.