This gluten-free cornbread recipe is a delicious and easy-to-make option for those who are gluten-intolerant or simply looking for a healthier alternative. Made with a combination of cornmeal and coconut flour, this recipe results in a slightly sweet, moist, and crumbly texture that is perfect for serving as a side dish or snack. The addition of buttermilk, melted butter, eggs, and sugar adds depth of flavor and richness to the cornbread. With just a few simple steps, you can have a warm and satisfying gluten-free cornbread that is sure to please everyone at the table.

Ingredients:

  • 1 cup cornmeal
  • 1/2 cup coconut flour
  • 1/2 tsp baking soda
  • 1 & 1/2 tsp baking powder
  • 1 tsp salt
  • 1 cup buttermilk
  • 1/2 cup butter, melted
  • 4 eggs
  • 1/2 cup granulated sugar

Instructions:

  1. Preheat the oven to 350°F.
  2. Grease a 10-inch cast iron skillet with butter or cooking spray.
  3. In a large mixing bowl, whisk together the buttermilk, melted butter, eggs, and sugar until well combined.
  4. In a separate bowl, whisk together the cornmeal, coconut flour, baking soda, baking powder, and salt.
  5. Slowly pour the dry ingredients into the wet mixture, stirring until well combined.
  6. Pour the batter into a greased skillet with oil of choice (I like butter).
  7. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the cornbread to cool for a few minutes before slicing and serving.
  9. Enjoy your gluten-free cornbread!