Sweet Buttery Gluten Free Cornbread Can Be Ready by Dinnertime

Gluten Free Brown Butter Cornbread

Hello friends,

A wonderful subscriber sent me a note some time ago, it was so sweet, she told me how much she had been enjoying Next Level Gluten Free, and she had been thinking about what recipes were missing in her life since becoming gluten free. She sent me a “wish list” that included quite a few items, cornbread was top of the list. Food is so personal, and we all have such wonderful memories attached to different foods, it is always so interesting to hear what that is for different people.

What is the one gluten free recipe you would request?

I’ve made a life of food and hospitality, which is to say not only a life and career built on flavor and technique but also nostalgia, care, also love for food is all of those things.

Cornbread also resonates with me, my Grandparents in Oklahoma always had cornbread next to soup or chili, and my maternal grandmother always served cornbread stuffing on Thanksgiving or in my favorite way, cornbread with green tomatoes and okra at the end of the garden season. I simply must share that recipe with you one day, I’ve never seen anything else like it.

This brown butter cornbread is based on one by Kenji Lopez Alt in Serious Eats, although I’ve modified it to be gluten free and changed the technique to simplify. The toasted butter solids lend a roasted and slightly sweet flavor to the cornbread. I’ve not deviated from the standard slightly sweet southern cornbread style here butJulia Turshen suggests stirring in fresh corn and feta, into cornbread and I think I’ll try that next time!

Happy Baking,

Rachel

Below is the recipe for Gluten Free Brown Butter Cornbread!

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Gluten Free Brown Butter Cornbread

serves 6-8

8 tablespoons unsalted butter
1 cup (about 5 ounces) fine gluten free cornmeal
1 cup (130g) one to one gluten free flour (ex. Bob’s Red Mill 1 to 1, King Arthur Measure for Measure, Dove’s Farm, etc.)
1/4 cup (50g) sugar
1 teaspoon kosher salt
2 teaspoons baking powder
1/2 teaspoon baking soda
2 eggs
6 ounces (about 3/4 cup) sour cream
4 ounces (about 1/2 cup) buttermilk

Adjust oven rack to center position and heat the oven to 425°F. Place your butter in a 10-inch cast iron or other oven safe skillet. Melt the butter over medium low heat until toasty brown in color around 8-10 minutes, stirring occasionally. Pour the butter out into another container so it doesn’t burn.

Combine the cornmeal, gluten free flour, sugar, salt, baking powder, and baking soda in a large bowl. Mix your wet ingredients together in another bowl, including the browned butter and any bits on the bottom of the container. Stir your wet ingredients into the dry ingredients.

Swirl the skillet to coat all surfaces with residual browned butter. Pour the batter into the butter lined skillet and place in the waiting oven. Bake the cornbread until light golden brown on top it reads 200-205F on a thermometer inserted into the middle of the bread, 20 to 25 minutes. Let the cornbread cool for 10 minutes, then serve!