Gluten Free Cornbread |Cooking With Amanda

Hi, I'm Brianna from Flippin' Delicious, and I'm super stoked to be the newest gluten-free fanatic! I love creating comforting gluten-free dinners for my family and am very excited to be able to share them here with you.

Today I wanted to share one of my family's favorite recipes with you. I've been baking some version of this gluten-free honey cornbread since I had to stand on a step-stool to reach the mixing bowl. I've tweaked it here and there, but when I pulled this pan out of the oven my husband proclaimed it to be "the best cornbread" that I'd ever made. So I stopped tweaking the recipe.

I love baking my honey cornbread in a cast-iron skillet. It makes the edges so chewy and almost crispy. If you don't have a cast-iron skillet you should go and buy one right now! Or you could just bake it in an 8x8 baking dish. But really, if you don't have a cast iron skillet you should get one. It is my one of my favorites and is my most used pan in the entire kitchen.

I put a nice chunk of butter in my cast –iron skillet and stick it in the oven to melt while the oven is preheating. Then just mix the batter, pour it in the pan, and bake. It only takes a few minutes longer than a mix, and it tastes better and is way cheaper.

Just measure a few ingredients dry ingredients, add some milk, honey, oil, and an egg, and mix it all up. I like to use my gluten-free rice flour blend, but you can use a different one if you'd like. Because you add the honey you can control exactly how sweet your cornbread is. I like mine just slightly sweet, but if you like it sweeter just add a few more tablespoons of honey.

I love the way the wedges look and they go perfectly with a nice warm bowl of chili. Or maybe a steaming bowl of soup. Or just by themselves with a nice pat of butter, and maybe an extra drizzle of honey.

This recipe makes 8 wedges, but my family of 4 has no problem gobbling it all up. Yes we can really only eat half of it in one meal, but the other half is gone the next morning!

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Gluten Free Cornbread Recipe

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Ingredients

1 cup cornmeal, certified gluten free
3/4 cup all-purpose gluten free flour
1/2 teaspoon xanthan gum, see notes
3/4 teaspoon salt
1 1/2 teaspoons baking powder
3 tablespoons vegetable oil, coconut oil, melted butter, or oil of your choice
1 egg
1/4 cup honey
3/4 cup milk
2 tablespoons butter

Directions

Preheat the oven to 375°F. While the oven is preheating place the butter in your 10 inch cast-iron skillet and put it in the oven to melt.
Mix together the cornmeal, gluten-free flour blend, xanthan gum, salt, and baking powder.
Make a "well" in the middle of the dry ingredients and add the oil, honey, milk, and egg into it.
Whisk the wet ingredients together in the "well" and then mix them with the rest of the ingredients.
Once the oven is preheated, pour the batter into the cast-iron skillet with the butter melted in it.
Bake for 25-28 minutes or until it bounces back when you lightly touch it or a knife inserted near the center comes out clean.
Cut into wedges and enjoy!
Note: If you cast-iron skillet it a little bigger just reduce the cooking time by a few minutes. If you don't have a cast-iron skillet you can bake it in an 8x8 baking dish, you just may need to adjust the baking time slightly.