My basic Gluten Free Cornbread recipe is one of the most popular on this site. I developed the recipe shortly after I learned I needed to live gluten-free nearly 7 years ago. It remains a family favorite at my house. BUT, I love using blue cornmeal in recipes where it retains the lovely lavender-blue hue like in this Gluten Free Blue Cornbread! It’s a fun twist, and there is a bit of flavor difference, too. The blue cornmeal I use is Organic Blue Corn Meal from Arrowhead Mills. It has a sweet, nutty flavor and is not too coarse, which I prefer for my cornbread. That also means it makes terrific blue corn tortillas, too! This recipe for Gluten Free Blue Cornbread, while very similar to the original cornbread recipe I use has a milder flavor, uses less sugar and a different starch. The next time you put on a pot of soup or chili, give my Gluten Free Blue Cornbread a try!
Gluten Free Blue Cornbread
Author: Gluten Free Gigi
Recipe type: bread
Cuisine: american, Southern
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
This recipe is free from: gluten, dairy/casein, soy, peanuts, tree nuts.
- 1 cup gluten-free blue corn meal
- ½ cup brown rice flour
- ½ cup potato starch
- 2 Tablespoons sugar (omit, if desired, but it does aid texture and flavor)
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 2 Tablespoons sugar
- 2 eggs (or use egg replacer powder, prepared to equal 2 eggs)
- 1 cup milk (dairy- or plant-based will work; I use unsweetened coconut milk.)
- 4 Tablespoons oil (use your preferred cooking oil; melted coconut oil will work; I like a mild extra virgin olive oil in this recipe.)
- Preheat your oven to 425F.
- Pour ½ Tablespoon oil in cast iron skillet – I use an 8-inch skillet for a thicker cornbread, as pictured. If you prefer a thinner cornbread, use a larger skillet and adjust down the baking time a bit. (If you do not have a cast iron skillet, use a round or square 8- or 9-inch baking dish.)
- Place the oiled skillet in the oven while you mix the bread. (Pouring the batter into a piping hot greased skillet is the key to a crunchy exterior on your cornbread.)
- In a mixing bowl, combine dry ingredients; whisk to blend.
- Add eggs (or replacer), milk and oil; stir until batter is smooth.
- Carefully remove hot skillet with oil from the oven, place it on a heat-proof surface, then pour the cornbread batter slowly into the skillet – if you use an 8-inch cast iron skillet, your batter will reach the top edge – don’t worry , it will not overflow!
- Again, being very careful with the hot skillet, return it to the oven.
- Bake 30 minutes, then remove cornbread and allow to cool for a few minutes before cutting into wedges.
Serve with a drizzle of honey or maple syrup, or alongside your favorite soup or stew!
Thought you’d like to know…