Sweet Homemade Gluten-Free Cornbread

How to Make Sweet Gluten-Free Cornbread

  • 1/2 cup (1 stick) of softened salted butter + a little extra for preparing the baking dish
  • 2/3 cup of granulated sugar
  • 2 large eggs (we use duck eggs because they are so good for baking, but chicken eggs are also fine)
  • 1/2 teaspoon of salt
  • 1 cup of heavy cream
  • 2/3 cup of cornmeal
  • 1–1/3 cups gluten-free 1:1 replacement flour
  • 3/4 teaspoon of baking powder
  • 1/4 teaspoon of baking soda
  1. Preheat the oven to 350 degrees F.
  2. Butter an 8″ x 8″ glass baking dish.
  3. Cream together the butter and sugar.
  4. Mix in the eggs and salt.
  5. Add the cream, mixing slowly enough to avoid splattering.
  6. Mix in the cornmeal.
  7. Add the flour, baking powder, and baking soda and mix well. If you’re using a stand mixer, you’ll want to scrape down the sides of the bowl and continue mixing at least once to make sure the ingredients are incorporated well.
  8. Spread the batter as evenly as possible into the prepared 8″ x 8″ baking dish.
  9. Bake for 40 to 45 minutes or until the top is golden brown and a toothpick or butter knife inserted into the center comes out clean.
  10. Serve warm on its own or with butter or as a side along with chili or smoked ribs, pulled pork, and other barbeque favorites.

How Do You Make Your Cornbread?



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