Gluten Free Cornbread Recipe

Name: Gluten Free Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1/4 cup sorghum flour; 1/4 cup rice flour; 1/2 cup tapioca flour; 1 cup cornmeal; 3 1/2 teaspoons baking powder; 3/4 teaspoon salt; 3 tablespoons sugar; 1 teaspoon xanthan gum; 1/4 cup butter; 2 large eggs; 1 cup buttermilk; 3 tablespoons butter (for skillet)

Servings: persons

1/4 cup sorghum flour
1/4 cup rice flour
1/2 cup tapioca flour
1 cup cornmeal
3 1/2 teaspoons baking powder
3/4 teaspoon salt
3 tablespoons sugar
1 teaspoon xanthan gum
1/4 cup butter
2 large eggs
1 cup buttermilk
3 tablespoons butter (for skillet)

1
Preheat oven to 425. Add cast iron skillet to oven while it heats up and you mix the ingredients.
2
Mix dry ingredients together in a bowl.
3
Add butter in pats and blend with dry ingredients as if you were making pie crust. (I use my hands to cut it in.).
4
Add the eggs and buttermilk.
5
Mix with fork just until blended.
6
Take skillet out of the hot oven and add 3 TBSP of butter and let it melt.
7
Pour batter over the hot butter.
8
Return to oven and bake for 20 minutes.
9
Once done, flip onto a plate for serving (upside down).
10
(Note: the top won't brown very well but you will never know this once you flip it.).

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup sorghum flour, 1/4 cup rice flour, 1/2 cup tapioca flour, 1 cup cornmeal, and more.

Yes, Gluten Free Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten Free Cornbread

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