Gluten Free Cornbread | CookOS

Gluten Free Cornbread

Name: Gluten Free Cornbread
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Cuisine: American
Ingredients: ¾ cup gluten-free all purpose flour; ¾ cup gluten-free cornmeal, finely ground; 1 tsp baking powder; ¼ tsp baking soda; ¼ tsp salt; ¼ tsp ground black pepper; ½ cup corn kernels; ¼ cup vegetable oil; ¼ cup maple syrup; ¾ cup buttermilk; 2 tbsp salted butter, optional

This gluten-free cornbread combines dry cornmeal and fresh or frozen corn kernels for intense corn flavor in every bite, using simple pantry ingredients like buttermilk, maple syrup, and vegetable oil.

🌍American 🥗Vegetarian 🥗Gluten-Free 🏷️Cornbread 🏷️Bread 🏷️Corn Family-friendly

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Total

50 min

Servings

Difficulty

Medium

Est. Cost

$22–$36

Recipe Source

View original recipe

From Recette Magazine

Ingredients

¾ cup gluten-free all purpose flour
¾ cup gluten-free cornmeal, finely ground
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
¼ tsp ground black pepper
½ cup corn kernels
¼ cup vegetable oil
¼ cup maple syrup
¾ cup buttermilk
2 tbsp salted butteroptional

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Instructions

1
In a large bowl, whisk together ¾ cup gluten-free all purpose flour, ¾ cup gluten-free cornmeal, 1 tsp baking powder, ¼ tsp baking soda, ¼ tsp salt, and ¼ tsp ground black pepper.
2
In the bowl of a food processor or in a blender, combine ½ cup corn kernels, ¼ cup vegetable oil, and ½ cup maple syrup. Blend on high until pureed, about 1 minute.
3
Add corn mixture and buttermilk to bowl with dry ingredients, whisking until smooth. Let batter sit 5 minutes to allow cornmeal to hydrate. Spray a Suvie pan with cooking spray. Pour batter into the prepared pan and insert into the bottom of your Suvie. Input settings, and cook now or schedule.
4
Remove cornbread from Suvie and allow to cool completely, about 45 minutes. Cut into pieces and serve with soft butter, if desired.

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Tips & Notes

Pro tips

Don't overmix the batter—stir just until the dry ingredients are combined to avoid a dense, tough crumb.
Thaw frozen corn kernels and drain thoroughly to prevent excess moisture from making the cornbread soggy.
Use finely ground cornmeal for the smoothest texture; coarser polenta will create a grittier crumb.
Bake until a toothpick inserted in the center comes out clean or with just a few moist crumbs for optimal tenderness.

Substitutions

Vegetable oil → melted butter or coconut oil (use equal amount)
Maple syrup → honey or agave nectar (use equal amount)
Buttermilk → milk mixed with lemon juice or vinegar (¾ cup milk + 1 tbsp acid)
Gluten-free all-purpose flour → cup-for-cup gluten-free baking blend with xanthan gum

Storage & make-ahead

Store cooled cornbread in an airtight container at room temperature for up to 3 days, or wrap and freeze for up to 2 months; reheat wrapped in foil at 350°F for 10–15 minutes.