Gluten Free Buttermilk Cornbread

Gluten Free Buttermilk Cornbread might be a good recipe to expand your side dish recipe box. One serving contains 152 calories, 3g of protein, and 10g of fat. This recipe serves 12. For 23 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe is typical of Southern cuisine. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. 951 person have made this recipe and would make it again. From preparation to the plate, this recipe takes approximately 45 minutes. If you have salt, baking soda, cornmeal, and a few other ingredients on hand, you can make it. It is brought to you by Gluten Free Recipe Box. With a spoonacular score of 20%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: Gluten Free Buttermilk Cornbread Muffins, Buttermilk Cornbread Pancakes (gluten free), and Gluten-free Vegan Cornbread and Cornbread Muffins (100% whole grain).

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 400F.Add about 1-1/2 tablespoons of melted butter to a 9x13-inch baking dish. Using a basting brush or a plastic baggie used as a glove, spread the butter on the bottom and sides of the pan. Set aside the remaining butter.In a large bowl, whisk together the dry ingredients (cornmeal, flour blend, sugar, baking powder, salt, and baking soda).In a separate bowl, lightly whisk the egg. Add buttermilk and whisk to combine.Add egg/buttermilk mixture to the dry mixture and whisk to combine.Evenly distribute batter in the baking dish and bake on center shelf for 22 - 25 minutes or until a toothpick inserted into the center comes out clean or with 1 - 2 grains of cornmeal.

 

Step by step:

1. Preheat the oven to 400F.

2. Add about 1-1/2 tablespoons of melted butter to a 9x13-inch baking dish. Using a basting brush or a plastic baggie used as a glove, spread the butter on the bottom and sides of the pan. Set aside the remaining butter.In a large bowl, whisk together the dry ingredients (cornmeal, flour blend, sugar, baking powder, salt, and baking soda).In a separate bowl, lightly whisk the egg.

3. Add buttermilk and whisk to combine.

4. Add egg/buttermilk mixture to the dry mixture and whisk to combine.Evenly distribute batter in the baking dish and bake on center shelf for 22 - 25 minutes or until a toothpick inserted into the center comes out clean or with 1 - 2 grains of cornmeal.

Nutrition Information:

covered percent of daily need