This delicious gluten free cornbread made with polenta and no xantham gum is the best gluten-free cornbread recipe ever with its sweet, buttery flavor and dense, hearty texture. (gluten-free, nut-free)
This post is sponsored by Bob's Red Mill. As always, all opinions are my own. Thank you for supporting the brands that keep Lively Table running!
Here's something I never thought I'd be posting on Lively Table. A gluten-free cornbread recipe.
I don't have celiac or any sort of sensitivity to wheat. Or anything else for that matter. Which is why most of my recipes are not specifically geared to people with allergies. I create recipes for the way I cook at home. And if that happens to allergen-free, then I'll share that for informational purposes. But I don't like to eliminate ingredients unnecessarily.
So why in the world would I make a gluten-free cornbread when regular cornbread is perfectly fine just the way it is? The same reason I make any other recipe - because it's delicious.
This skillet gluten-free cornbread is inspired by the cornbread at our favorite barbecue joint here in town, Evie Mae's. Their entire menu is gluten-free, but you'd never guess by the taste. And their cornbread is To. Die. For. The secret? Besides what I'm sure is a glorious load of butter and sugar, their cornbread is made with polenta.
Of course, I had to recreate the recipe. Mr. Table was practically begging me. So I knew I needed my favorite Bob's Red Mill products, including polenta if I was going to make a killer gluten-free cornbread.
Using Bob's Red Mill polenta gives this gluten-free cornbread a different texture than your typical cornbread. And that's what makes it amazing. The polenta soaks up all the moisture, making it super hearty and dense, but also deliciously moist and buttery, thanks to lots of buttermilk (and a little butter, of course). It's just the kind of cornbread you need on a cold winter day to go with your favorite chili recipe!
Another reason I love this gluten-free cornbread is it's made without xantham gum. Most recipes call for it as a binder. Since I don't typically bake gluten-free, I don't keep xantham gum around. So I wanted to find a way to make gluten-free cornbread without xantham gum. Instead, I used Bob's Red Mill ground flaxseed, which can also act as a binder, and is something I keep around all the time.
A few things to keep in mind when making this cornbread recipe: Since there is no gluten (or xantham gum) in this recipe, you'll have to make sure you mix the ingredients really well right before pouring the batter into the hot skillet to prevent separation. Other than that, the recipe is pretty straight forward. If you like your cornbread super sweet like Mr. Table, you can add up to ¼ cup sugar. Finally, if you don't care for the larger grains of polenta, you can use a food processor or spice grinder to grind the polenta into finer grains.
Despite our gluten-loving household, this delicious skillet gluten-free cornbread with polenta has become my go-to recipe! It really is that good.
Did you make this recipe? Please leave a star rating in the comments!Print
Gluten Free Cornbread With Polenta
This delicious gluten-free cornbread made with polenta and no xantham gum is the best gluten-free cornbread recipe ever with its sweet, buttery flavor and dense, hearty texture. (gluten-free, nut-free)
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8-10 servings 1x
- Category: side dish
- Method: baked
- Cuisine: Southern
- 1 cup Bob's Red Mill polenta
- ½ cup Bob's Red Mill brown rice flour
- 2 tablespoon Bob's Red Mill ground flaxseed
- 2 tablespoon granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 ¼ cups buttermilk
- 1 large egg
- 3 tablespoon butter, melted and cooled
- Heat oven to 400°F. Place a cast iron skillet in the oven. In a large bowl, combine polenta, rice flour, flaxseed, sugar, baking powder and salt.
- Add wet ingredients and whisk to combine.
- Remove skillet from oven and generously spray with oil. Pour batter into skillet.
- Bake 25 minutes, or until top is lightly golden and cornbread is set in the center. Remove from oven and cool slightly before cutting.
For muffins, grease a muffin tin or line with paper liners and spray liners with cooking spray. Fill cups ¾ full with batter. Bake 10-15 minutes before checking for doneness.
Keywords: gluten free cornbread, cornbread with polenta