While I have developed other gluten free corn bread recipes, this one is my favorite because it has a bit of a bite to it, instead of a cake texture. With several different corn textures, this gluten free cornbread also has a balance of tenderness with the use of oil in addition to butteriness. Despite the amount of cornmeal this recipe contains, the texture remains fluffy.
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Gluten Free Cornbread with a Bite
For the Dry Ingredients:
- 2/3 cup 83 g gluten free cornmeal (Arrowhead Mills)
- 1/3 cup 85 g gluten free polenta (Bob’s Red Mill)
- 1/3 cup 71 g gluten free medium grind cornmeal (Bob’s Red Mill)
- 7/8 cup 132 g Carla’s Gluten Free Self-Rising Cake Flour Blend (see recipe link above)
- 1 tablespoon granulated sugar
- 1/2 teaspoons salt
For the Wet Ingredients:
- 2 large eggs
- 1-1/4 cups buttermilk
- 1/4 cup neutral-flavored oil
- 4 tablespoons unsalted butter melted
Preheat the oven to 425ºF; butter a 9 x 9-inch square baking pan.
In a medium-size bowl whisk together the dry ingredients.
In a different medium-size bowl, lightly beat the egg. Using a silicone/rubber spatula fold in the buttermilk, oil, and melted butter. Pour the wet mixture into the dry mixture and fold together.
Scoop the batter into the prepared pan and bake on the center shelf for 30 minutes or until the center springs back once lightly pressed. (The crust cracking is not an indication of it being thoroughly baked.)
Remove the pan from the oven and transfer to a wire rack to cool. When you can easily handle the cornbread, slice and serve, topped with butter or buttery spread.