We like our cornbread a little sweet here in New England. If you like a more
Southern-style cornbread, feel free to cut down on the sugar.
- 1 1/2 cups yellow cornmeal
- 1 1/2 cups Gluten-Free Multi-Purpose Flour
- 1/4 cup buttermilk powder
- 2 tablespoons King Arthur Cake Enhancer, optional
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1 teaspoon xanthan gum
- 1/2 teaspoon baking soda
- 5 tablespoons melted butter or oil
- 1/2 cup brown sugar
- 1 1/2 cups water
- 1 tablespoon vinegar, cider or white
- 3 large eggs
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- Heat the oven to 375 degrees F. Lightly grease a 9-inch square pan.
- Whisk together the cornmeal, Gluten-Free Multi-Purpose Flour, buttermilk
powder, Cake Enhancer, baking powder, salt, xanthan gum, and baking soda.
- Whisk together the melted butter or oil, sugar, water, vinegar, and eggs.
- Stir in 1 cup of the dry ingredients. Add the remaining dry ingredients
about 1 cup at a time; after each addition, scrape the bottom and sides of the
bowl, and beat for 30 seconds on medium-high speed.
- Once all the dry ingredients have been added, beat on medium speed for an
additional 2 to 3 minutes.
- Spoon the batter into the prepared pan. Use your wet fingers to gently smooth
the surface. Let the cornbread sit for 10 minutes.
- Bake the cornbread for 25 to 30 minutes, until it's golden brown, about
3 to 4 minutes beyond the point where a toothpick inserted into the center comes
out clean. The internal temperature of the finished bread should be 190 degrees
- Remove the bread from the oven, cool 5 minutes, and serve warm.
Hands-on time: 17 to 25 min | Baking time: 25 to 30 min | Yield: about 12 servings
Recipe and photo credit (used with permission):
King Arthur Flour
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