Gluten Free Cornbread Recipe
This gluten free cornbread features certified cornmeal, yogurt, and butter for a tender, cohesive crumb with golden, crisp skillet edges ready in 30 minutes.
Equipment
- 8-inch square baking pan or 9-inch cast iron skillet
- large bowl
- Whisk
Ingredients
- 2 cups coarsely ground yellow cornmeal
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/2 cups plain yogurt at room temperature
- 4 tablespoons unsalted butter melted and cooled
- 1 egg at room temperature, beaten
- 4 tablespoons honey
Instructions
- Heat the oven to 375°F, then butter an 8-inch square baking pan or 9-inch cast iron skillet. Coat the bottom and sides thoroughly so the baked cornbread releases cleanly and browns evenly.
- Whisk the cornmeal, baking powder, baking soda, and kosher salt in a large bowl. Break up any clumps so the leaveners distribute evenly through the dry mixture.
- Add the yogurt, cooled melted butter, beaten egg, and honey to the center of the dry ingredients, then stir just until no dry cornmeal remains. Stop once the batter looks uniform, since vigorous mixing can make the center dense.
- Transfer the batter to the prepared pan and place it on the center oven rack. The batter should settle into an even layer without needing extended stirring or pressing.
- Bake until the cornbread feels firm in the center and a toothpick inserted in the middle comes out clean, about 20 to 25 minutes. A cast iron skillet often finishes near the 20-minute mark, with a golden ring pulling slightly from the sides.
- Let the cornbread sit in the pan briefly before cutting and serving warm. As the steam settles, the tender crumb becomes sturdy enough for cleaner slices.
Notes
Batter rest: Letting the mixed batter rest for 10 minutes allows coarse cornmeal to hydrate, softening the crumb and reducing graininess.
Slicing tip: Allow the cornbread to rest in the pan for 10 to 15 minutes before cutting to keep the tender crumb from crumbling while hot.
Reheating: Warm leftover slices in a toaster oven or dry skillet over gentle heat to refresh the crust without making the interior rubbery.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.