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Gluten Free Cornbread Recipe
This gluten-free cornbread recipe is homemade using real ingredients like buttermilk for the perfect texture.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8
Calories 282 kcal
Ingredients
- 3/4 cup white rice flour
- 1 2/3 cup non-gmo corn meal
- ¼ cup honey
- 2 tsps aluminum free baking powder
- ½ tsp unrefined sea salt
- ¼ cup butter melted
- 2 pastured eggs
- 1 cup buttermilk
Instructions
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Preheat the oven to 350 degrees.
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In a large mixing bowl whisk all of the dry ingredients together, except the baking powder.
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Add the melted butter, buttermilk, eggs and honey, stirring well to combine.
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Let the mixture rest for 10 minutes before adding the baking powder.
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Bake in an 8x8 baking dish for about 25 minutes or until a light golden brown and the middle is just firm to the touch. I usually use a pie plate to make cornbread in and cut the pieces into wedges.
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Tip: If you're using very course cornmeal, throw the dry ingredients in a high powered blender first, like a Vitamix or Blendtec, for a smoother texture.
Nutrition Facts
Gluten Free Cornbread Recipe
Amount Per Serving (1 g)
Calories 282
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Polyunsaturated Fat 3g
Cholesterol 63mg21%
Sodium 399mg17%
Carbohydrates 46g15%
Fiber 2g8%
Sugar 10g11%
Protein 7g14%
* Percent Daily Values are based on a 2000 calorie diet.