There’s something about the crispy outside and soft inside of a corn bread, that is so addictive. The first time I had cornbread (corn pone) at a co-worker’s house many years ago, I was fascinated by how the cornbread and collard greens resembled the Punjabi meal “makki ki roti and saag” (maize bread and stewed mustard leaves) that I grew up eating. It made me feel a close kinship with the southern American food. When I explored more, a whole new world of corn breads opened before me. If you prefer to watch instead of Read. Then watch the video to make this recipe.
Cornbread is basically any quick bread containing cornmeal or corn flour (maize flour). It can be cooked in an oven or on griddle with or without egg, with or without sugar, with or without flour, with or without add-ins. It depends on how you want your cornbread to be. The recipe I chose to share today is typically associated with the South and Southwestern cuisine. It gets its sweetness from the cornmeal itself and there’s not any additional sweetener. This cornbread tastes so good that I can just eat it alone with tea the same way as I sometimes have Punjabi maize bread.
Making this cornbread from scratch is so easy. It only takes minutes to mix the ingredients before the bread goes into the oven. I used a hot cast iron skillet to bake this southern cornbread. It yields lightly crisp edges. You can bake cornbread in a muffin pan, a baking dish or even ramekins but the traditional way is in a greased black cast iron skillet preheated in the oven so it’s piping hot when the batter hits the pan, causing the edges of the bread to be crisp and golden brown a little bit. The crispy bottom and buttery taste throughout makes this a recipe that you’ll want again and again. If you’ve never made cornbread this way, it just might become your go-to recipe.
After testing different corn breads, I have come up with some quick tips that help make a good gluten free cornbread.
Quick Notes
- Add some flour. It lightens the texture.
- Don’t sub milk or water for buttermilk. The buttermilk is what helps with the overall moisture of the bread and also brings a slight tang to it.
- For that lovely golden crisp crust, use a cast iron skillet. You can make in a regular cake tin or bread loaf, but it just won’t be the same.
- Whisk dry ingredients to make sure they are all incorporated before adding to wet ingredients. Do not over mix and don’t let your batter sit around.
- Have your cast iron pan ready to go, so you can get it in the oven promptly once mixed. Preheating your pan makes crustier cornbread. I heat mine first in the oven then on the stove top with butter in it. (You can skip this step if you don’t have cast iron pan and just lightly grease an 8× 8 baking pan and bake it up that way).
Storing tips
Cornbread is best when eaten the day it is made. However, it can be made a day or two ahead of time. Keep it covered in aluminum foil at room temperature or in the fridge. To reheat, place cornbread in a baking dish and cover with foil, and reheat in a preheated 350 degree oven for 10 -15 minutes or until heated throughout. You can also reheat in the microwave for 15 seconds or so. I don’t recommend freezing the cornbread since it is so easy and quick to make.
This cornbread is the perfect side dish for my black beans and squash soup and gai lan saag. But I often like to have it with a cup of tea or kahwa. Seriously it is so good smeared with tomato chutney. No matter how I eat it, cornbread is good to the last crumb.
If you try this cornbread or any recipe on simpleglutenfreekitchen please let me know in the comment section below. Also, if you take a picture please tag me on Instagram or Facebook @simpleglutenfreekitchen I’d love to see!
A delicious savory crusty cornbread that goes so well with many meals.
Ingredients
- 1 cup GF fine yellow cornmeal (polenta)
- 1/2 cup Gf all-purpose flour ( I have made with home mix Gf all purpose flour as well as Bob's red mill 1-1 baking flour)
- 1/4 cup maize flour (yellow corn flour)
- 1 cup well shaken buttermilk
- 1/4 cup unsalted butter
- 2 egg
- 2 tsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp salt
- 1 tbsp fresh rosemary, chopped
- Or
- 2 tbsp chopped jalapeno + 1/4 cup chopped green onion
Instructions
- Preheat oven to 425 degrees. Place a well-seasoned 8 - 8 1/2" cast-iron skillet (mine is slightly big) in the oven to heat.
- Stir together the cornmeal, maize flour, GF all-purpose flour, baking soda, baking powder, and salt. In a separate bowl, whisk together the eggs and buttermilk. Add chopped rosemary or if using the green onion and jalapeno.
- Remove the hot skillet from the oven and add the butter, place over medium heat on your stove top while you mix the batter.
- Stir the cornmeal mixture into the buttermilk just until moistened. (Don’t over mix, a few lumps are OK.)
- Let the butter brown a bit. Swirl gently to coat the bottom and sides of the skillet. Then, whisk the melted butter into the cornmeal batter.
- Scrape the batter into the hot skillet, return to the oven and bake 20 to 25 minutes, until golden or insert a toothpick to check if it comes out clean.
- Top with a pat of butter and serve the wedges with chili or stewed greens.
Notes
If you don't have a cast iron skillet, an 8x8" baking dish works great too.
angiesrecipes
This looks fabulous and I love that you used rosemary in it. Perfect with a bowl of soup!
sonia
Hello Balvinder, the cornbread to looking so delicious. A perfect accompaniment with tea in winters. Thanks for sharing.
Judee
Balvinder,
I’m so glad that I found your gluten-free blog. I am always inspired by your recipes and presentations. I’ve never made cornbread since I became gluten-free over 20 years ago. I’m excited to give it a try.
Jeff the Chef
It never occurred to me to top corn bread with chutney. What a great idea!
Laura
Balvinder – we are big fans of cornbread here! I’ve made so so many recipes in search of a favorite! I completely agree with all of your tips, starting with “buttermilk is a MUST!”. Totally agree, and hot cast-iron – definitely! Your recipe and photos look amazing. Im definitely going to have to add buttermilk to my grocery list this week!
Raymund
That looks fab, definitely a perfect match to any good roasted chicken
John / Kitchen Riffs
Love cornbread! I have it with jalapeno often, but not with rosemary. Will have to try that! Good stuff — thanks.
sherry
yum how delicious. i like to add things like chilli and mustard powders, and capsicum strips etc. and lots of herbs. so tasty.
Evi @ greenevi
What a yummy looking cornbread! I love that you used rosemary here
Carol
I was raised with southern cornbread but never thought of adding rosemary – one of my favorite herbs!