Let's Talk Cornbread
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Aug 20 2010

Let's Talk Cornbread

Do you like corn bread? I love cornbread! As I began to write this post, I googled to see if cornbread was 1 or 2 words. I found a lot of different answers, though I think I like this one the best. It seems that it can be spelled corn bread or cornbread. So, there you have it. If anyone knows any different, please let me know!

Cornbread goes with so many meals – chili or other Mexican dishes, a southern style breakfast, BBQ ribs, hot soups and more. I have even experimented with several different variations, including pumpkin cornbread! When I first went gluten-free, I was using Gluten-Free Pantry’s Yankee Cornbread mix. It is simple to prepare and easy to find in stores. The end result tastes great, too! There are other mixes on the market that are equally as good – Pamela’s Cornbread mix and Bob’s Red Mill Cornbread mix just to name a couple.

Another option is to make your own cornbread from scratch using cornmeal and any recipe that you may have used previously or that you can find. I have used the one on the side of the Quaker cornmeal box numerous times with good results. I typically use any gluten-free flour mix that I have on hand for the flour. If using the Quaker cornmeal makes you nervous, there are companies that make gluten-free cornmeal, such as Bob’s Red Mill.

I often make cornbread into muffins so that I can easily freeze them & then grab them when I need to without defrosting the whole batch. Sometimes the kids will eat them for breakfast with a little butter & jelly. Another idea is to use cornbread crumbs for breading chicken or a casserole topping. I always make cornbread stuffing (or dressing if you are from the south) for the holidays.

Here is the simple recipe to make cornbread from scratch:

Cornbread

**From the back of the Quaker Yellow Corn Meal Box

***Double this for the stuffing

1 ¼ cups Pamela’s Baking Mix

¾ cup cornmeal (Used Bob’s Red Mill Stone Ground Cornmeal)

¼ cup sugar (1/8 cup for stuffing cornbread)

2 tsp baking powder

½ tsp salt (I omitted this b/c there is salt in Pamela’s baking mix)

1 cup buttermilk (the box says to use skim, I like buttermilk in my cornbread)

¼ cup vegetable oil (I use canola)

2 egg whites or 1 egg beaten (I used the beaten egg.

Heat oven to 400. Pam 8 or 9 inch baking pan. Combine dry ingredients. Stir in milk, oil and egg, mixing just until dry ingredients are moistened. Pour into pan. Bake 20 to 25 minutes or until golden brown and toothpick comes out clean.

Article Written by:

Kimberly Bouldin is a gluten-free wife, runner & blogger with two children in Columbus, Ohio. After her celiac diagnosis in 2006, she has made it her mission to embrace an entirely new approach to nutrition in a gluten-free world, exploring options that run the gamut from "made from scratch" homemade bread to sampling and reviewing the gluten-free prepared foods that are continuously being introduced to the market. While navigating the waters of becoming gluten-free, Kim shares her experiences and passes along valuable product reviews in addition to helping other moms of celiac kids develop healthy menus that are kid-friendly and palatable. Kimberly is a valuable resource for those who are newly diagnosed, as well as for the more seasoned gluten-free veterans. Follow Kim on Twitter!

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  • http://www.glutenfreepromotions.com Tiffany Janes

    Love making Southern cornbread with Pamela’s baking mix and their corn bread mix is also divine! It’s just cheaper to use my own corn meal than their mix which contains cornmeal. The best dressing we’ve made have been those made with cornbread using the recipe on Pamela’s website – made in a cast iron skillet, of course!

  • http://www.glutenfreemusings.com Anne Steib

    I also love adding buttermilk to my cornbread, delicious!

    I also love Gluten-Free Pantry’s Yankee Cornbread mix, especially using it for corn pancakes!

  • richard

    I remmber great cornbread my granny made, but I don’t remember it being so crumbly as the gluten-free bread I make today. I cannot get it to stick togeteher without adding lots of eggs, which I do not want to add due to cholesterol(maybe just the whites?).

    How can I make it so it does not end up as a bunch of crumbs? Thansk for any help.

  • http://www.glutenfreepromotions.com Tiffany Janes

    I use the Pancake & Baking mix from Pamela’s and use the recipe on their website that calls for plain corn meal. It’s divine super easy to make. For a quicker version, you can use the Cornbread mix from Pamela’s or the one from Gluten Free Naturals (www.gfnfoods.com). None of those are crumbly and require only 1-2 eggs, depending on which one you use.

  • sherry

    I have a gluten allergy. I am presently in a country for a month that has corn everywhere but I can’t buy cornmeal anywhere…and I only brought one bag of cornmeal. I need to make it from scratch…does anyone know how to do that? Every single web site has recipes saying use a measurement of cornmeal…but I can’t get any here. Can anyone send me a recipe to make my own…If so … send it directly to me email address…and thanx!!!