Cornbread

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Chili without cornbread is a no-go in our house and this is the only cornbread recipe I ever make. It’s gluten free, with dairy free options and is moist and flavourful and a perfect accompaniment. Serve them warm from the oven for best results.

This recipe will keep for a couple of days in a covered container on the counter.

What you’ll love about this recipe:

  • The gluten free mix is simple to prepare. I’ve been baking gluten free recipes for 25 years and this recipe was one of the first I tried. Back then, gluten free flours were a challenge to find and I’m so grateful that these days we can pop into almost any grocery store to find the basic ingredients.

  • Dairy-free options. The recipe calls for yogurt and butter and I usually use dairy free options for both. There are so many dairy free options to choose from these days so choose your favourites. Opt for non-gmo and organic when possible, and steer clear of industrial seed oils. If you can have dairy, choose grass fed, organic butter and full fat organic yogurt.

Ingredient Highlights:

  • Cornmeal. Corn can be a tricky ingredient as it is often genetically modified and thereby potentially laden with pesticides. Whenever possible choose organic (for all your corn ingredients). If you like a smoother cornbread, choose corn flour, or a mix of corn flour and cornmeal.

  • Yogurt. I’ve been making my own yogurt for about as long as I’ve been making this recipe. The tartness and richness of yogurt gives the cornbread depth of flavour and extra moistness.

  • Orange Juice. One of the only times we have orange juice in the house is when I’m planning to make cornbread as I love the way it elevates the taste of the cornbread. Choose a brand that is not from concentrate, preferably organic. I often use only water and the cornbread still turns out delicious.

Cornbread

Prep time :  15 minutes
Cook time : 20-25 minutes
Total time : 45 minutes
Servings :  16 squares

INGREDIENTS

1 cups gluten free flour (see below for a homemade mix)
1 cup cornmeal (or ½ cornmeal and ½ cup corn flour for a smoother texture) 
½ tsp xanthan gum 
¼ cup sugar
1 tsp baking soda
1 tsp baking powder
¾ tsp salt
1 cup plain dairy free yogurt
2 eggs, beaten
2 tbsp dairy free butter, melted
¼ cup orange juice or water


DIRECTIONS

  1. Preheat the oven to 400F degrees.

  2. Grease an 8” square pan (or line with parchment paper).

  3. In a large mixing bowl, whisk flour, cornmeal, xanthan gum, sugar, baking soda, baking powder and salt. Set aside.

  4. In a large measuring cup or small bowl, mix the yogurt, beaten eggs, melted butter, and orange juice. 

  5. Pour wet ingredients into the large mixing bowl of dry ingredients and stir until just blended.

  6. Scoop the dough into the prepared pan and bake for 20-25 minutes.  The dough should spring back when lightly pressed. 

  7. Cut into squares and serve warm or at room temperature.


Chili and cornbread are meant for each other.  Follow the link below for my veggie chili and be a dinner hero tonight.

Krista
xo

HOMEMADE GLUTEN FREE FLOUR MIX
I am so grateful for all the options we now have for gluten free flour mixes. When I started baking, there weren’t any mixes and I learned to make my own. This mix is the one I always use for my cornbread. Store unused mix in an airtight container for 1 month. Make your own, or use your favourite gluten free mix for this recipe.
Makes 3 cups:
3/4 cups Garfava bean flour (or Chickpea flour)
1/4 cup Sorghum flour
1 cup Cornstarch
1 cup Tapioca flour

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