Gluten Free Tuesday: Brown Butter Cornbread Recipe Recipe

Name: Gluten Free Tuesday: Brown Butter Cornbread Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons (1/2 stick) butter; 7 1/2 ounces (1 1/4 cups) gluten-free cornmeal; 6 1/2 ounces (1 1/4 cups) brown rice flour; 2 teaspoons baking powder; 1/2 baking soda; 1/2 teaspoon salt; 2 cups buttermilk; 2 large eggs; 2 tablespoons maple syrup; Non-stick cooking spray or vegetable oil for the pan

Servings: persons

4 tablespoons (1/2 stick) butter
7 1/2 ounces (1 1/4 cups) gluten-free cornmeal
6 1/2 ounces (1 1/4 cups) brown rice flour
2 teaspoons baking powder
1/2 baking soda
1/2 teaspoon salt
2 cups buttermilk
2 large eggs
2 tablespoons maple syrup
Non-stick cooking spray or vegetable oil for the pan

1
Adjust oven rack to middle position. Place a seasoned 12-inch cast iron skillet in the oven. Preheat oven to 425 u00b0F.
2
I small pot, melt butter over medium heat until golden brown, about 3 minutes. Do not overcook. Remove it from the heat and allow to cool for three minutes.
3
In medium bowl, combine cornmeal, brown rice flour, baking powder, baking soda, and salt. Whisk to combine. Add buttermilk, eggs, maple syrup, and brown butter. Whisk until batter forms.
4
Remove cast iron skillet from oven. Spray with non-stick cooking spray or lightly brush bottom and sides of pan with with vegetable oil.
5
Pour batter into hot pan. Batter will sizzle when it hits pan. Return pan to oven. Bake for until cornbread is golden brown and toothpick inserted into center comes out clean, 18 to 22 minutes.
6
Allow to cool slightly, cut into pieces and serve. Cornbread is best the day it is made.

1221

kcal

Calories

109

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 10 ingredients. The key ingredients include: 4 tablespoons (1/2 stick) butter, 7 1/2 ounces (1 1/4 cups) gluten-free cornmeal, 6 1/2 ounces (1 1/4 cups) brown rice flour, 2 teaspoons baking powder, and more.

Yes, Gluten Free Tuesday: Brown Butter Cornbread Recipe 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 Tuesday: Brown Butter Cornbread Recipe

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