Gluten-Free Cornbread

This Gluten-Free Cornbread is soft, moist and a wholesome take on a classic favorite blending gluten-free flour, cornmeal, and butternut squash that you can make in the oven or the slow cooker. You can enjoy it alone as an afternoon snack or as a deliciously cozy side dish alongside your favorite bowl of soup or chili.

1. Gentle Mixing: Avoid overmixing the batter; a few lumps are okay. Overmixing can result in a dense texture.
2. Perfectly Moist: Ensure the butternut squash is well-cooked and mashed for optimal moisture, enhancing both flavor and texture.
3. Right Flour Consistency: If using alternative flours, like oat or cassava, ensure they are finely ground for a smoother texture in your cornbread.
4. Preheat Precision: Allow the oven or slow cooker to fully preheat before baking to ensure even cooking and a golden crust.
5. Toothpick Test: Use the trusty toothpick method to check for doneness—insert it into the center, and if it comes out clean, your cornbread is ready.
6. Cooling Calm: Let the cornbread cool for a bit before slicing. This allows it to set and enhances the overall texture.
7. Experiment with Add-Ins: Feel free to experiment with additional ingredients like chopped nuts, seeds, or even dried fruits for extra flavor and texture.
8. Fresh Buttermilk Trick: If making dairy-free buttermilk, let the almond milk and vinegar sit for a few minutes before incorporating for the best buttermilk substitute.
9. Adjust Sweetness: Tailor the sweetness to your liking by adjusting the amount of maple syrup or choosing alternative sweeteners.
10. Crisp Edges in Slow Cooker: For a delightful texture, place a sheet of aluminum foil in the slow cooker before adding the batter. It promotes golden, slightly crispy edges.

Variations and Substitutions:

These exciting variations open up a world of possibilities, allowing you to tailor your cornbread to suit any craving or occasion. Don’t be afraid to get creative in the kitchen!

• Fruity Fusion: Introduce a burst of sweetness by folding in diced apples or berries into the batter for a fruity, delightful twist.
• Maple Pecan Perfection: Elevate your cornbread with the rich, nutty goodness of chopped pecans and a drizzle of maple syrup for a decadent treat.
• Caramelized Onion Charm: Add depth of flavor by incorporating caramelized onions into the batter, creating a savory and sweet amalgamation.
• Jalapeño Heat Wave: Spice things up by mixing in finely chopped jalapeños for a kick that pairs perfectly with chili or savory spreads.
• Greek-inspired Elegance: Infuse Mediterranean flair with crumbled feta, Kalamata olives, and a dash of oregano for a savory, Greek-inspired delight.
• Rosemary Garlic Wonder: Elevate the savory notes by adding minced garlic and fresh rosemary to the batter, creating a fragrant and aromatic cornbread.
• Bacon Cheddar Bliss: Dive into savory goodness by mixing in crispy bacon bits and sharp cheddar cheese for a flavor-packed cornbread experience.
• Honey Mustard Infusion: Create a tangy delight by blending in honey and mustard into the batter, resulting in a unique and savory-sweet cornbread.

Serving Suggestions

While this homemade cornbread shines on its own, pairing it with complementary flavors can elevate your dining experience. Whether you’re hosting a dinner party or enjoying a cozy night in, this cornbread is the perfect canvas for culinary creativity. Here are some creative  suggestions to make your cornbread the star of the meal:

1. Chili Companionship: Serve warm slices of our butternut squash cornbread alongside a hearty bowl of chili for a classic combination that balances the sweet and savory notes.
2. Honey Drizzle Delight: Elevate the sweetness by drizzling warm honey over the cornbread, creating a luscious and indulgent treat.
3. Savory Spread Showcase: Experiment with savory spreads like herb-infused butter or whipped feta for an added layer of richness.
4. Cheeseboard Charm: Pair our healthy cornbread with a holiday cheeseboard featuring sharp cheddar, creamy brie, and tangy goat cheese for a delightful contrast of textures.
5. Soup Sidekick: Make a bowl of minestrone soup a meal by adding cornbread on the side, providing a comforting and filling accompaniment.
6. Brunch Brilliance: Slice and toast leftover cornbread for a unique addition to your brunch spread. Serve with poached eggs or avocado.

Storage and Freezer Instructions:

• Refrigeration: Refrigerate wrapped cornbread in plastic for up to 5 days.
• Freezer: Freeze portions tightly wrapped in plastic and stored in an airtight container for longer storage.

Frequently Asked Questions FAQs:

Q1: Can I use regular flour instead of gluten-free? Absolutely! Feel free to substitute regular all-purpose flour if you’re not following a gluten-free diet.

Q2: What’s a good egg substitute for an egg-free option? You can use your preferred egg substitute to make this cornbread egg-free without compromising on taste and texture.

Q3: Can I skip the butternut squash? While butternut squash adds a unique flavor and moisture, you can experiment with sweet potatoes or pumpkin as alternatives.

Q4: How can I make this cornbread dairy-free? Opt for vegan butter and dairy-free buttermilk to achieve a delicious dairy-free version without sacrificing creaminess.

More delicious cornbread recipes you will love:

Cornbread Stuffing

Pumpkin Cornbread

5 from 11 votes

Print

Gluten-Free Cornbread

Prep Time

10 mins

Cook Time

2 hrs

Total Time

2 hrs 10 mins

 

This Gluten-Free Cornbread is soft, moist and a wholesome take on a classic favorite blending gluten-free flour, cornmeal, and butternut squash that you can make in the oven or the slow cooker. You can enjoy it alone as an afternoon snack or as a deliciously cozy side dish alongside your favorite bowl of soup or chili.

Course: Appetizer, Side Dish

Cuisine: American, Holiday

Keyword: healthy corn bread recipe, holiday bread side dish

Servings: 8 servings

Calories: 190 kcal

Author: Kelly

Ingredients

• 1-1/4 cup gluten-free 1-to-1 baking flour , you can also sub with gluten-free finely ground oat flour, cassava flour or all-purpose flour if you’re not gluten-free
• 3/4 cup cornmeal
• 2 teaspoons baking powder
• 1/8 teaspoon salt
• 1/3 cup vegan butter , melted. You can also sub with ghee or unsalted butter if you’re not dairy-free.
• 3 tablespoons maple syrup , you can also substitute with vegan honey, sugar-free maple syrup or sticky liquid sweetener of your choice such as sugar-free maple syrup, allulose or yacon syrup for a lower sugar option.
• 1 large egg , lightly whisked. You ca also sub with egg substitute of your choice for an egg-free option
• 2/3 cup roasted / cooked butternut squash , mashed well. You can also sub with cooked pumpkin, sweet potato or other cooked squash of your choice.
• 3/4 cup + 2 tablespoons unsweetened almond milk , combine the milk with 1 tbsp vinegar and let the mixture sit for 10 minutes, or until curdled as a homemade dairy-free buttermilk option. Buttermilk works too if you’re not dairy-free.

Instructions

Oven Method:

1. Preheat oven to 400°F (204°C). Grease and lightly flour a 9”inch baking pan. Set aside.

2. In a medium bowl, whisk together the flour, cornmeal, baking powder, and salt. In a large bowl, whisk together the melted butter with honey. Beat in egg until incorporated. Whisk in butternut squash and then the curdled almond milk mixture (or buttermilk).

3. Slowly add dry ingredients to wet ingredients and stir until just combined (do not overmix - it is okay to see a small amount of flour)
4. Pour the batter into the prepared baking pan.
5. Bake for 20 minutes, or until the center is cooked, using a toothpick to test, and the top is lightly golden.
6. Cut and serve with chili, honey or your favorite buttery spread.
7. Wrap in plastic wrap and place in an airtight container in the fridge for up to 5 days.

Slow Cooker Method:

1. Line the slow cooker with aluminum foil. Spray the foil with non-stick cooking spray.

2. In a medium bowl, whisk together the flour, cornmeal, baking powder, and salt. In a large bowl, whisk together the melted butter with honey. Beat in egg until incorporated. Whisk in butternut squash and then the curdled almond milk mixture (or buttermilk).

3. Slowly add dry ingredients to wet ingredients and stir until just combined (do not overmix - it is okay to see a small amount of flour)
4. Pour batter into the lined slow cooker and smooth down with an offset spatula. Place lid on top.
5. Cook on low for 3 1/2 to 4 hours or on high for 1 1/2 - 2 hours or until edges are golden brown and a toothpick inserted into the center comes out clean. (The time may be slightly different depending on your slow cooker).

6. Once cooked, remove entire foil with cornbread from the slow cooker and let cool for 15 minutes. Cut and serve with chili, honey or your favorite buttery spread.

7. Wrap in plastic wrap and place in an airtight container for up to 2 days.

Recipe Notes

* If you like a less sweet cornbread, reduce or omit the maple syrup or honey

* To make your own buttermilk, add 1 tablespoon of vinegar or lemon juice to a cup of milk and let it sit for about 5 minutes - until it's curdled. Then measure out the amount needed for this recipe.

• Refrigeration: Cornbread is best enjoyed the same day but it will still remain soft for the next 2 days. Refrigerate wrapped cornbread in plastic wrap or cover in an airtight container overnight for up to 5 days.
• Freezer: Freeze portions tightly wrapped in plastic and stored in an airtight container for longer storage.

Nutrition Facts

Gluten-Free Cornbread

Amount Per Serving (1 piece (1/8 recipe))

Calories 190 Calories from Fat 90

% Daily Value*

Fat 10g15%

Carbohydrates 22g7%

Fiber 1g4%

Sugar 6g7%

Protein 3g6%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.