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Looking for a fool-proof, everybody loves this gluten free cornbread recipe? Read on!
After years of publishing cornbread recipes, sampling cornbread at gluten free shows and teaching how to make cornbread at my cooking classes, I’m convinced that people are passionate about their particular cornbread “styles.”
In my house, we grew up with sugar in our cornbread – making it in to a deliciously light and fluffy corn cake that has become one of the most beloved recipes I take to friends’ houses for meals. Many others swear that the sugar ruins the cornbread, and instead leave it plain and unadulterated, or add savory elements to the bread to complement many soups and stews.
In this recipe, I tried to take the best of both styles of cornbread. The result is a savory, light and fluffy corn cake with a kick that enhances wonderful foods like stews and chili!
I used chipotle peppers that I picked up in the Latin food section of my local grocery store (be sure to buy one without wheat as a thickener), canned in a wonderful smoky adobo sauce. If you prefer to use a different kind of chile or pepper, give it a whirl! Chances are, if you like the taste of those peppers before you put them in the cornbread, you’ll love the cornbread too! Feel free to ignore my mix-ins like peppers and corn kernels – this won’t upset the finished product, it will only change the taste and texture.
And if you want something even easier (the hardest part about making gluten-free cornbread is finding certified gluten free corn meal and corn flour or other gluten free flours) – use my award-winning gfJules™ GF Cornbread Mix — just dump in a bowl, stir the wet ingredients in with a fork and voilá!
No fuss, and delicious, certified gluten free cornbread can be yours! Mmmmm … I can smell it already!Print
Preheat oven to 400 F. Place the 3 Tbs. butter in a heavy 10-inch skillet or 9-inch square baking pan; place in the oven to melt and warm the skillet.
Whisk together the sour cream, milk and egg. If baking from scratch, in a separate bowl, combine the cornmeal, gfJules Flour™, baking powder, baking soda, salt and sugar.
Stir the wet mixture into the dry ingredients or gfJules Gluten Free Cornbread Mix. Fold in the chopped peppers and corn kernels, if using. Spread in the hot greased skillet or baking pan.
Bake for 25 to 30 minutes, until set and crispy brown around the edges. Cool in the pan on a cooling rack; cut into squares or wedges, depending on the shape of your pan.
You can also bake these as corn muffins – fill 12 oiled muffin tins and bake for approximately 20 minutes.
For this and 149 other awesome gluten-free and allergy-friendly recipes, grab my newest book, Free for All Cooking!
I hope you love this recipe as much as we do!
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