Cornbread Recipes (regular and gluten free)

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 The second recipe is gluten free. 


Cornbread (not gluten free) NYT


INGREDIENTS

  • 8tablespoons/115 grams unsalted butter, melted, plus more for brushing the pan
  • 1½cups/250 grams medium-coarse yellow cornmeal
  • ¾cup/114 grams all-purpose flour
  • ¼cup/55 grams granulated sugar
  • 3½teaspoons baking powder
  • 1teaspoon kosher salt (Diamond Crystal)
  • ¼teaspoon baking soda
  • 2cups/470 milliliters buttermilk, preferably full-fat
  • 2large eggs, lightly beaten
PREPARATION


    Instructions

    1. Heat oven to 400 degrees. Butter the bottom and sides of a 10-inch skillet or cast-iron pan and set aside.

    2. In a medium bowl, whisk the cornmeal, flour, sugar, baking powder, salt and baking soda. Make a well in the center and pour in the buttermilk and eggs. Use a wooden spoon or spatula to stir until incorporated. Fold in the melted butter. Pour the batter into the prepared skillet and smooth the top.

    3. Bake until the top is lightly browned and the sides pull away cleanly from the skillet, about 25 to 30 minutes. Cool completely and serve warm or room temperature, or reserve to make cornbread dressing.

    Recipe originally from: https://cooking.nytimes.com/recipes/1022722-cornbread?action=click&module=RecipeBox&pgType=recipebox-page&region=all&rank=1 


    Sorghum Cornbread (Gluten Free)

    Ingredients

    • 1/2 cup unsalted butter melted and slightly cooled, plus a little extra for buttering the pan
    • 1 cup gluten free cornmeal
    • 1 cup gluten free sorghum flour
    • 1/4 cup granulated sugar
    • 1/2 teaspoon salt
    • 1/2 teaspoon baking soda
    • 1 1/2 teaspoons baking powder
    • 2 large eggs
    • 1 cup buttermilk

    Preparation

    1. Preheat the oven to 425 F.  Prepare an 8-inch square pan by lightly buttering the inside of the pan.

    2. Combine the cornmeal, sorghum flour, sugar, salt, baking powder, and baking soda in a large mixing bowl.  Whisk together to a make a uniformly distributed mixture of the dry ingredients.  Make a well in the middle of the mixture.

    3. In a second bowl, beat the eggs with the buttermilk.  Pour the liquid mixture into the dry mixture, then drizzle the melted butter over the liquid.  Gently mix with a large spoon until just combined; don't over-mix.  The batter will be thick and fluffy.

    4. Scrape the batter into the prepared pan and smooth out the top evenly with a knife or the back of a spoon.  Place in the oven immediately and bake for 15 to 20 minutes, or until a toothpick inserted in the middle comes out clean.  Let cool slightly and serve warm, or let cool completely then cover airtight to store.

    Recipe originally from: https://recipeforperfection.com/sorghum-cornbread-gluten-free/ 

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