The Best Cornbread, Ever (Gluten Free Recipe, too)

Best cornbread recipe, ever. There, I said it. I’ve tried many recipes, but in my humble opinion, this is the best one I’ve made. It’s ever so slightly sweet, buttery and the crumb is fantastic.

My daughter was craving cornbread the other day.

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She and her friend were having lunch here at home because it was a half day at school before the Thanksgiving break. So I thought I’d surprise her by making a batch.

The problem was, I’d never found a really good cornbread recipe which was to my liking.

I made it without sugar once, and hated it. I made a recipe with too much sugar once, and hated it. Another time, it turned out so crumbly I couldn’t even cut a piece without it falling apart. Big, fat, FAIL.

However, serendipity stepped in the other day when I stumbled upon fellow food blogger, Lynne’s cornbread recipe on Cook and Be Merry.  Can I tell you that it was absolutely perfect? It had just the right amount of sweetness. As you can see from the photos, it held together beautifully. This is the only cornbread recipe I will be using for the rest of my life! I adapted it to make this apple variation below, too.

Cornbread Apple Loaf

NB: I make Lynne’s cornbread recipe as the directions specified, except I omit the 1/4 cup of butter for the cast iron skillet before pouring in the batter. Instead, I take about 1 1/2 tbsp of butter from the half cup which goes into the batter, and use that for the cast iron pan. Yes, it’s perfect as is, but I think my arteries could use a bit less butter (unfortunately). It’s still very buttery.

Needless to say, this cornbread disappeared as quickly as I had made it. My parents’ honey (from their own bees) was the perfect accompaniment to this treat.

Here is Lynne’s best cornbread recipe. Also, in case you don’t have one, here’s the 10″ cast iron pan on Amazon.

GLUTEN FREE DIRECTIONS: simply substitute gluten-free all purpose flour instead of wheat flour (I’ve made it several times for celiac friends)

Soft Buttery Northern Style Best
Cornbread Recipe, Ever

slightly adapted from Cook and Be Merry      serves 8
FULL PRINTABLE RECIPE CARD BELOW

Ingredients:

• cornmeal
• all-purpose flour (for gluten free: use a gf baking mix)
• sugar
• baking powder
• baking soda
• Diamond Kosher salt
• egg
• buttermilk
• salted butter

Special equipment: 10″ cast iron skillet

Oven temp 450˚ F (232˚ C)

1. Before beginning to mix the cornbread, put the cast iron skillet in the oven and preheat to 450˚ F (232˚ C).
2. In a large bowl, mix the cornmeal, flour, sugar, baking powder, baking soda and salt together.
3. In a smaller bowl, mix the egg, buttermilk and ½ cup melted butter (setting aside the 1 1/2 Tbsp from this amount.)
4. Take the cast iron pan out of the oven once it comes to temperature.
5. Quickly, add the buttermilk mixture to the dry ingredients in the large bowl, and mix well.
6. Put the 1 1/2 Tbsp of reserved butter in the hot pan and swirl to coat the bottom.
7. Pour the cornmeal batter into the cast iron skillet and put into the middle rack of the oven.

Bake for approximately 17 minutes, or until tester comes out clean.

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The Best Cornbread I've Ever Made (Gluten Free Recipe, too)

Yield: 8

Prep Time: 10 minutes

Bake Time: 17 minutes

Total Time: 27 minutes

A buttery, tasty and slightly sweet cornbread that everyone will love.

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Ingredients

• 1 ½ cups (250 g) yellow cornmeal
• ½ cup (67 g) all purpose flour (for gluten free, use a gf baking mix)
• ¼ cup (60 g) sugar
• ½ tsp baking powder
• ½ tsp baking soda
• 1/2 tsp Diamond Kosher salt
• 1 egg, beaten
• 12 oz (355 ml) buttermilk
• ½ cup (340 g) salted butter, melted in a small bowl, cooled slightly (1 1/2 Tbsp. from the butter set aside before melting

Instructions

Special equipment: 10" cast iron skillet

Oven temp 450˚ F (232˚ C)

1. Before beginning to mix the cornbread, put the cast iron skillet in the oven and preheat to 450˚ F (232˚ C).
2. In a large bowl, mix the cornmeal, flour, sugar, baking powder, baking soda and salt together.
3. In a smaller bowl, mix the egg, buttermilk and ½ cup melted butter (setting aside the 1 1/2 Tbsp from this amount.)
4. Take the cast iron pan out of the oven once it comes to temperature.
5. Quickly, add the buttermilk mixture to the dry ingredients in the large bowl, and mix well.
6. Put the 1 1/2 Tbsp of reserved butter in the hot pan and swirl to coat the bottom.
7. Pour the cornmeal batter into the cast iron skillet and put into the middle rack of the oven.
8. Bake for approximately 17 minutes or until cooked through and starting to brown.

Notes

Gluten free: exchange gluten free flour on a 1:1 ratio.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 133Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 27mgSodium: 216mgCarbohydrates: 24gFiber: 2gSugar: 0gProtein: 3g

Nutrition information is only estimated.

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