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5 from 1 vote

Gluten Free Country Cornbread

Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Side Dish
Cuisine: Southern
Keyword: baking powder, baking soda, butter, buttermilk, cornbread, cornmeal, eggs, gluten free, King Arthur's Measure for Measure gluten free flour, kosher salt, plain yogurt, sugar
Servings: 12 servings
Author: GFchow @ gfchow.com

Equipment

  • Baking Dish (11x7.5x2 in) or Muffin Pan

Ingredients

  • 1 cup plain whole milk yogurt not greek yogurt
  • 1 cup melted butter (2 sticks) salted
  • 1 cup buttermilk
  • 1 cup sugar granulated
  • 4 eggs large at room temperature
  • 2 cups gluten-free flour I use King Arthur Measure for Measure
  • 2 cups cornmeal I use Bob’s Red Mill medium grind
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt if using unsalted butter use 1/2 tablespoon of kosher salt

Instructions

  • Preheat the oven to 350 degrees.
  • In a large bowl mix the 1 cup of yogurt, 1 cup of melted butter, 1 cup of buttermilk, 1 cup of sugar and 4 eggs together until combined. (It will still be somewhat lumpy which is ok).
  • In a separate large bowl whisk together the 2 cups of gluten free flour, 2 cups of cornmeal, 1 teaspoon kosher salt, 1 teaspoon baking soda and 2 teaspoons baking powder.
  • Add the dry ingredients to the wet ingredients and mix until just incorporated.
  • For easier clean up and release, line the baking dish with parchment paper and spray with baking spray. Then pour batter into the baking pan and cover with foil.
  • Place cornbread in the oven on the middle rack. Bake for 40 minutes, then remove foil and continue to bake for another 20 minutes until slightly browned on top and a toothpick inserted in the middle comes out clean. If the toothpick doesn’t come out clean, continue baking and re-check doneness every five minutes with the toothpick. Total bake time is approximately 60 minutes.
    Total baking time greatly depends on what baking vessel you use. Using a larger, shallower baking dish will reduce the baking time closer to 45 minutes. I used a smaller, but deeper baking dish (11x7.5x2 in) and the bake time was closer to one hour. If making muffins, they will cook the quickest, approx. 25 mins. Once again, whatever baking vessel you use, check for doneness with a toothpick and when it comes out clean the cornbread is done.
  • Let cornbread cool for at least 30 minutes before slicing. Then serve right from the baking pan or cut into pieces and place in a basket or bowl. Serve with your favorite condiment. I served with blueberry preserves.

Notes

Jalapeños, chives, scallions, fresh herbs, whole corn kernels (fresh or canned), cheddar cheese, etc are all good flavor options.
This recipe can easily be doubled for Thanksgiving feasts or big parties!