Gluten-Free Cornbread (Flourless)
This Southern gluten-free cornbread recipe uses 100% cornmeal, tangy sour cream, and a pinch of cayenne for a crusty cornbread that is the perfect balance between sweet and savory.
Servings: 8
Calories: 353kcal
Ingredients
- 2 cups cornmeal
- 2 Tablespoons sugar
- 1 Tablespoon cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- ⅛ teaspoon cayenne pepper optional
- 1 ⅓ cup sour cream
- ⅔ cup whole milk
- ¼ cup unsalted butter melted
- 2 large eggs
- 2 Tablespoons vegetable oil or bacon fat
Instructions
- Preheat the oven to 425°F and place a rack in the middle. Place a 10 inch cast-iron pan, a small pie pan, or an 8×8 square baking dish in the oven to preheat with the pan.
- In a large bowl, whisk together the cornmeal, sugar, cornstarch, baking powder, baking soda, salt, and cayenne.
- In another bowl, mix the sour cream, milk, melted butter, and eggs. Whisk until well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined. Do not overmix; it's okay if there are a few lumps.
- Carefully remove the hot cast iron skillet from the oven. Add the vegetable oil to the pan, swirling to coat the bottom and sides evenly. Pour the batter into the hot, greased cast iron skillet. Spread it evenly.
- Bake for 18 to 20 or until the cornbread starts to turn golden brown. The edges will be slightly darker. A toothpick inserted into the middle should come out clean. Cool the cornbread for at least 10 minutes before serving.
Notes
- You can substitute buttermilk for the sour cream and milk, use 1 ½ cups total.
- For sweet cornbread double sugar.
- You can substitute honey or maple syrup for the sugar, and add to the wet ingredients.
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