Gluten-Free Cornbread.

Gluten Free Cornbread

It’s March! The beginning of a new season, March Madness, National Waffle Day (yes, that’s real), and my birthday :) what’s not to love about the month?!

To ring in the month, I spent the day cooking up a storm – egg bakes, cauliflower chowder, and…..cornbread! 

I’ve never been a huge fan of cornbread, but found a recipe for a chickpea chili served with cornbread on Two Peas and Their Pod and was sold on it. I’ve altered the recipe a bit to make it gluten-free which did change the consistency a little bit – wasn’t as dense – but tasty nonetheless. With a small pat of butter and some agave, it made for a lovely bite of sweetness. 

Gluten-Free Cornbread
Adapted from Two Peas and Their Pod
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  1. 1 cup gluten-free flour
  2. 1 cup cornmeal
  3. 1/3 cup sugar
  4. 2 1/2 teaspoons baking powder
  5. 1/4 teaspoon baking soda
  6. 1/2 teaspoon salt
  7. 1 cup low-fat buttermilk
  8. 3 tablespoons unsalted butter, melted
  9. 3 tablespoons vegetable oil
  10. 2 large eggs, beaten
  11. 1 cup no-salt added corn
  1. Preheat the oven to 400°F. Lightly grease an 8x8 baking dish.
  2. In a bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the buttermilk, butter, oil, and eggs.
  4. Fold wet ingredients into dry. Add corn. Pour batter into prepared pan.
  5. Bake cornbread for 20-25 minutes, or until a toothpick comes out clean after inserted into the center. Let cornbread cool in pan. Cut into squares and serve with butter and honey if desired.
Adapted from Two Peas and Their Pod

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