Gluten Free Cornbread

Most gluten-free baking means hunting down flour blends and xanthan gum. Not this one. It leans on pure cornmeal instead, which is naturally gluten-free, so there is nothing to sub and no gummy texture to fight.

The buttermilk pulls two jobs at once. Its acidity reacts with the baking soda for lift, and its richness keeps the crumb so moist, the trait this cornbread is known for. No buttermilk? Stir a tablespoon of lemon juice into regular milk and let it sit a few minutes to curdle into a quick stand-in.

Pour the batter into a hot, buttered pan. That sizzle the moment the batter lands is what sets a crisp, golden crust around the soft center, the same trick that makes skillet cornbread so good.

This is a one-bowl, mix-and-pour batter, with no creaming or folding required.

Pro Tips

• Heat the buttered pan in the oven first; a cold pan gives you a pale, soft edge instead of a crackly crust.
• Do not overmix once the buttermilk hits the baking soda, or you knock the lift right back out.
• Bake just until the top is golden and a pick comes out clean; all-cornmeal batter dries out fast if left too long.
• Cut and serve warm, slathered with butter or honey.

Variations

• Fold in corn kernels or diced jalapeno for a savory kick.
• Stir in shredded cheddar for a richer, golden loaf.
• Add a spoonful of honey to the batter for a sweeter, Northern-style cornbread.