This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"But since you're asking me, I'll tell you my opinion: all cornbread is authentic, as long as it's good, hot, and made with love and fresh ingredients." -Jeremy Jackson, Actor
Steve is a friend of mine from way back, and when he mentioned making this gluten-free cornbread for a friend of his, I asked for the recipe. I don't think it tastes any different from cornbread made with wheat flour. The only change I made to this recipe was the addition of the honey, which I think gives it a mild sweetness. In this version I added jalapenos for those who like their cornbread with some kick.
If you don't have a cast iron skillet, this recipe also makes 12 fantastic muffins. Use the butter to grease the muffin tin, or use liners. Note that if you are making muffins they only take around 20 to 22 minutes to bake.
There is a choice to be made when baking cornbread: do you use fine ground cornmeal or coarse ground? As you might expect, the former will yield cornbread with a finer texture, while the coarse ground has a more crumbly and coarse texture.
Servings: 8 (makes 12 muffins) | Serving size: 1/8 pie
Cooking Time: 45 Minutes
This recipe can easily be multiplied but you'll need multiple pans. Cover cooled cornbread with foil and store on the counter for up to 3 days.
Preheat the oven to 400 degrees. Add the butter to a 12-inch cast iron skillet and put the skillet in the oven to heat up.
Mix all dry ingredients in a large bowl.
In a 4-cup liquid measuring cup, whisk the eggs until frothy. Then add the buttermilk to make a total of 2 cups liquid.
Add the wet ingredients to the dry ingredients and stir until well mixed. Add the honey and jalapenos and stir.
Pour the cornbread batter into the melted butter in the skillet.
Bake the cornbread for 25 minutes. Allow to cool in the skillet before slicing.
Serving size: 1/8 pie
|Calories 174||Calories from Fat 36|
|% Daily Value|
|Total Fat 3g||6%|
|Saturated Fat 1g||7%|
|Monounsaturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrates 30g||11%|
|Dietary Fiber 1g||7%|
|Vitamin A 4%||Vitamin C 4%|
|Calcium 10%||Iron 6%|
|Vitamin K 0 mcg||Potassium 193 mg|