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Gluten Free Cornbread


  • Oven – preheat at 375°F
  • 9 x 9 square pan – lightly greased
  • Digital kitchen scale
  • Stand mixer with dough hook
  • Large glass bowl



  • Servings: 3
  • Preparation Time: 30M
  • Cooking Time: 30M
  • Total Time: 1HR
  • Difficulty: Easy 


INGREDIENTS: (All measurements are by weight except TBS and tsp.)


  • 9 oz fine cornmeal flour
  • 8 ¼ oz gluten-free flour (gfJules or King Arthur)
  • 5 oz buttermilk powder
  • 6.2 oz cooked corn kernels, pureed
  • 1 tsp salt
  • 2 tsps baking powder
  • 1 tsp xanthan gum
  • 1 tsp baking soda
  • 2 oz melted butter
  • 2 oz vegetable oil
  • 3 ¾ oz brown sugar
  • 8 oz water
  • 1 TBS vinegar, cider or white
  • 3 large eggs



    STEP 1:

    Preheat oven to 375°F. Lightly grease a 9″ x 9″ square pan with vegetable oil.

    STEP 2:

    In a large bowl, whisk together the cornmeal, gluten-free multi-purpose flour, buttermilk powder, baking powder, salt, xanthan gum, and baking soda.

    STEP 3:

    In a stand mixer bowl, whisk together the pureed corn kernels, melted butter, oil, sugar, water, vinegar, and eggs.

    STEP 4:

    One cup at a time, stir into egg mixture the flour mixture. After each addition of 1 cup flour mixture, scrape the bottom and sides of the bowl and beat for 30 SECONDS on MEDIUM-HIGH speed.

    STEP 5:

    Once all the dry ingredients have been added, beat on MEDIUM speed for an additional 2 to 3 MINUTES.

    STEP 6:

    Spoon the batter into the prepared pan. Use your wet fingers to gently smooth the surface. Let the cornbread sit for 10 MINUTES.

    STEP 7:

    Bake the cornbread for 25 to 30 MINUTES or until golden brown.

    STEP 8:

    Remove the bread from the oven, cool for 5 minutes and serve warm

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