Moist Gluten-Free Cornbread (with frozen corn!)
yields: 1 10-inch skillet, 8-10 servings
This sweet and tender gluten-free cornbread is what we call dinner cake in my house. It’s soft, fluffy, and made with oat flour to keep it extra moist and wholesome. Buttermilk adds a lovely tangy lift, but milk and vinegar work great as an everyday swap. Take it over the top by adding sweet corn for little bursts of sweetness and texture. Bake it in a cast-iron skillet for those golden, crispy edges or use a baking pan if that’s what you have on hand.
Ingredients
- 1 cup (160 g) cornmeal, medium grind preferred, but fine works too!
- ½ cup (80 g) sweet rice flour, also called mochiko - different from "white rice flour" or "brown rice flour"
- ½ cup (54 g) gluten-free oat flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ cup (2 oz) unsalted butter, or dairy-free butter
- 3 tablespoons vegetable oil
- ⅔ cup (133 g) granulated sugar
- 2 large eggs
- 1 cup buttermilk, or 1 tablespoon white vinegar topped with whole milk (or dairy-free milk) to measure 1 cup
- ¾ cup frozen corn
INSTRUCTIONS
- Preheat oven to 375ºF. You can use either a 10-inch cast-iron skillet (recommended) or an 8x8 or 9x9 metal baking pan for this cornbread. If using a baking pan, line it with parchment paper and set aside. If using milk (rather than buttermilk) add 1 tablespoon of white vinegar to a measuring cup then top it off with milk to measure 1 cup liquid and set aside.
- Measure and sift together cornmeal, sweet rice flour, oat flour, baking soda, and salt. Put the sugar into a separate medium mixing bowl (or the bowl of a stand mixer fitted with the whisk attachment)
- If using a cast-iron skillet, melt the butter directly in the skillet over medium heat (otherwise, melt it in the microwave). Pour melted butter over the sugar and add the vegetable oil. Whisk, then let sit for a couple of minutes to cool before adding the eggs.
- Whisk in the eggs, followed by the buttermilk (or milk + vinegar) until well combined.
- Add the dry ingredients and whisk until just combined.
- Fold the corn into the batter, then pour the batter into the same skillet you used to melt the butter or your prepared baking pan.
- Bake for 30-35 minutes, or until the top is lightly browned and the center bounces back when gently touched. Note: If using an 8x8 baking pan, the cornbread will be a bit thicker, so you may need to add 3-5 minutes to the bake time. For a 9x9 baking pan, cut 2-3 minutes off the bake time. Start checking for doneness at 28 minutes.
- Serve warm!
Video
Notes
Storage
Store leftovers at room temperature for up to 2 days by simply covering the skillet with foil. For longer storage, store in an airtight bag or container in the fridge for up to a week. Pro-tip: warm up leftovers for 15-20 seconds in the microwave. Cornbread also freezes great in an airtight bag or container! Just defrost in the microwave when ready to serve.