Discover the ultimate gluten-free cornbread recipe from scratch! Perfectly moist and delicious, it’s your new go-to for any meal.
Deliciously Easy and Perfectly Fluffy Gluten-Free Cornbread Made at Home
This gluten-free cornbread recipe is a delightful alternative for those seeking a moist and slightly sweet bread without the use of all-purpose flour. By utilizing cassava flour, this recipe offers a unique texture and flavor profile that enhances the traditional cornbread experience. The combination of yellow cornmeal and cassava flour creates a perfect balance, making it suitable for various dietary preferences.
The ingredients for this cornbread include 2 cups of yellow cornmeal and 1/3 cup of cassava flour, complemented by melted unsalted butter and canola oil for richness. The addition of evaporated milk and eggs ensures a moist consistency, while salt and baking powder provide essential flavor and leavening. For those who enjoy a hint of smokiness, a 1/2 teaspoon of smoked paprika can be included as an optional ingredient, adding depth to the overall taste of the cornbread.
Delightful, Fluffy, and Naturally Gluten-Free: Your New Favorite Cornbread Awaits!
hello everyone welcome to all who are new and welcome back to all of my wonderful subscribers today’s recipe is a staple in many American households cornbread and I’m going to teach you how to make a moist slightly sweet cornbread from scratch that is also glutenfree the base of this recipe will.
Be cornmeal of course and cassava flour and I’m using Bob’s Red milk gluten-free cassava flour I have a link in the description for anyone who wants to order it from Amazon I’m also going to be using evaporated milk instead of whole or buttermilk it’s not traditional but stick with me because it will work and you won’t regret it the evaporated.
Milk is key to helping the cornbread remain soft and slightly sweet without adding any sugar so without further Ado let’s get started first I’m going to preheat my oven to 400° then I’m going to combine all my dry ingredients so in a bowl I’m combining the cornmeal the Cava flour and I’m also going to add salt baking powder and a little bit of.
Smoked paprika which will give a subtle Smokey taste that won’t be overpowering but of course you can omit this if you want next I’m going to take my whisk and mix the dry ingredients together so that they can be evenly distributed and as usual the exact measurements for each ingredient that I’m using will be in the description.
Box once all the dry ingredients are combined I’m going to set the bowl to the side and get started on the wet ingredients first I’m going to crack two eggs eggs into a large mixing bowl some people like to remove the white parts of the egg when baking but it’s not mandatory then I’m going to slightly beat the eggs before adding any other.
Ingredients after I slightly beat the eggs I’m going to go in with the evaporated milk and as I previously stated I know it’s not traditional to use evaporated milk in cornbread but the natural sugars and fats that are concentrated in the evaporated milk will not only help to sweeten the cornbread but it’s also to help keep it moist even.
After a couple of days you won’t taste any of the distinct nutty flavor that is associated with evaporated milk all you’ll get is a mildly sweet cornbread that tastes as if you added a few teaspoons of sugar to your batter now I’m going to combine the wet ingredients that I have mixed so far and the dry ingredients that I mixed.
Together earlier and set aside I like to add the butter last because I like to melt my butter using hot water I’ve had too many bad experiences melting butter in the microwave by the way if you’re enjoying the video so far don’t forget to click the like button and subscribe if you haven’t already already so now that I’m adding in my.
Butter I’ve added all the ingredients necessary for the cornbread I’m going to mix it all together make sure all of the ingredients are well combined now that all of the ingredients have been mixed together the batter is ready and I can prep my castar and skillet this is a cheap cast cast iron skillet from Walmart and I don’t.
Recommend buying a cast iron skillet from Walmart but this is what I have so I’m going to add a little bit of canola oil and use a paper towel to spread it around the skillet and this is going to help the cornbread come out easier once it’s done baking if you don’t want to use canola oil you could always use another oil or.
Avocado oil you can even use butter so long as you’re not going to preheat the skillet in the oven otherwise it will burn another option is to also use ghee which is a form of clarified butter and that does cook at a high temperature so it won’t burn if you preheat your Skillet so I’m just taking my rubber.
Spatula now to scrape the rest of the batter don’t want to let any of this go to waste and get every last bit into the cast iron skillet before we put it in the oven to bake so now that I’ve transferred my batter I’m going to place the skillet into my preheated oven and I’m going to set the timer to 25 minutes once again.
I’m baking at 400° for 25 minutes and that’s enough for my oven to get the job done but you might have to adjust the temperature and the timing for your oven all right so now the cornbread is finished baking and I’m going to add about 2 tspoons of butter on top of the cornbread so yes I am going to add just a little bit more butter but this is.
What’s going to seal in the moisture in the cornbread and make the top nice and soft and it’s also going to add a little bit more flavor as well I don’t need to melt the butter again because the cornbread is hot enough to melt the butter for me I’m just going to take my spoon and take the tablespoons of butter and just rub it around the entire cooked.
Cornbread you can see that it’s melting easily because I just took it out of the oven so it’s still really hot and I I don’t need to melt it separately it just has such a wonderful buttery smell if only you were here with me or if you could smell through the screen it has such a wonderful buttery smell and you can just see the wonderful.
Color and because I use yellow cornmeal although it is common for some people to use white cornmeal as well when making cornbread and that’s it everyone this is the final product the cornbread is so nice and soft and it’s not crumbly at all it’s moist it’s smooth and The Taste is wonderful you get that slight Taste of the smoked paprika but as I said in.
The beginning it’s not overwhelming at all it’s just slightly sweet you get a mild corn flavor as well and you don’t get any of that distinct strong Taste of evaporated milk none of that is there it’s just a lightly sweet cornbread and this is what I prefer Some people prefer a Tangy cornbread that’s the type of flavor you get when you use buttermilk I.
Personally don’t like that strong Tangy Taste of buttermilk cornbread if I were to use use buttermilk um I would have to add a little bit of sugar I ended up enjoying my cornbread with a little bit of cabbage soup which you see here let me know if you all want the recipe for that by the way thank you all so much for watching and I look forward to.
Seeing what you have to say in the comment section don’t forget to like And subscribe and until next time stay safe and God bless
