Sweet Gluten-Free Cornbread

This moist, sweet, gluten-free cornbread recipe is the perfect companion to chili or stew on a cold, winter day.

Allergen Information

Free from Dairy, Eggs, Fish, Peanuts, Shellfish, Soy, Tree Nuts, Wheat.
Contains dairy and eggs.

Ingredients

• 2 cups buttermilk
• 1 tsp. baking soda
• 1 cup melted butter (2 sticks)
• 1 ⅓ cup sugar
• 4 eggs
• 2 cups cornmeal
• 2 cups all-purpose gluten-free flour
• 1 tsp. xanthan gum (omit if flour blend already has xanthan or guar gum in it)
• 1 tsp. salt

Directions

1. In a glass measuring cup, measure buttermilk then add baking soda, mix together and let sit.
2. In a large mixing bowl, melt butter in microwave. Add sugar and use a spatula or wooden spoon to mix into butter. Add eggs. Add buttermilk/baking soda to the butter/sugar/egg mixture and mix just until combined.
3. In a separate bowl, whisk together cornmeal, gluten-free flour, xanthan and salt. Add to wet ingredients and stir. Pour into greased 13×9-inch pan.
4. Bake at 375° for 35–40 minutes or until a toothpick inserted in center comes out with crumbs only and top of cornbread doesn’t sink in if pressed with fingertip. Let cool at least 5 minutes or longer, until desired temperature for serving.

Makes about 20.