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) Author: Kaleigh Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes Yield: 8- 10 servings 1x Category: side dish Method: baked Cuisine: Southern Scale 1x 2x 3x Ingredients 1 cup Bob’s Red Mill polenta 1/2 cup Bob’s Red Mill brown rice flour 2 tbsp Bob’s Red Mill ground flaxseed 2 tbsp granulated sugar 1 tbsp baking powder 1/2 tsp salt 1 1/4 cups buttermilk 1 large egg 3 tbsp 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. Notes
For muffins, grease a muffin tin or line with paper liners and spray liners with cooking spray. Fill cups 3/4 full with batter. Bake 10-15 minutes before checking for doneness.
Keywords: gluten free cornbread, cornbread with polenta