Gluten-Free Cornbread
I bake this easy-to-make bread frequently. If you don’t have buttermilk on hand, spoon 1½ tablespoons vinegar into a glass measuring cup. Pour in enough milk or soy milk to measure 1½ cups. Stir and let stand for 5 minutes.Makes 24 2-inch square pieces
Ingredients
- 1½ cups whole grain gluten-free cornmeal, such as Bob’s Red Mill
- 1½ cups gluten-free flour mix, I like Cup4Cup
- ½ cup plus 1 tablespoon firmly packed brown sugar
- 1 tablespoon plus 3/4 teaspoon baking powder
- ¾ teaspoon baking soda
- 2½ teaspoons dried marjoram
- 1½ teaspoons coarse kosher salt
- 1 teaspoon xanthan gum if using any flour mix other than Cup4Cup, do not use with C4C
- Freshly ground pepper
- 1½ cups buttermilk or milk substitute, see headnote tip
- ½ cup plus 1 tablespoon olive oil or melted butter, plus more for pan
- 1 egg
- 1 egg yolk
Instructions
- Preheat the oven to 400°F. Heat a 13x9-inch glass baking dish in the oven for 5 minutes.
- Meanwhile, in a large bowl combine the cornmeal, flour mix, brown sugar, baking powder, baking soda, marjoram, salt, xanthan gum (if using), and a generous amount of pepper. Whisk to blend. In a small bowl, combine the buttermilk, ½ cup plus 1 tablespoon oil or butter, egg, and egg yolk and whisk to blend.
- Using a potholder, remove the baking pan from the oven. Brush the pan generously with olive oil or butter. Add the liquid ingredients to the dry ingredients, and stir just until combined. Pour the batter into the pan, spreading to cover evenly.
- Using a potholder, return the pan to the oven. Bake the bread until it is brown and feels springy when pressed in the center, about 20 minutes. Let cool in the pan at least 10 minutes. Serve warm or at room temperature