Gluten-Free Buttermilk Cornbread Recipe - This Is How I Cook (2024)

FAQs

Is gluten free cornbread the same as regular cornbread? ›

Traditional cornbread is made with a mix of cornmeal and wheat flour, so it is not a gluten-free bread that is safe for people with Celiac disease. However, you can buy gluten-free cornbread mix from brands like Bob's Red Mill, King Arthur, and Krusteaz. (Just look out for the gluten-free label on the package.)

Can I substitute water for milk in cornbread mix? Yes, you can, but it may result in a less rich flavor. If you're out of milk, try using cream or half-and-half, evaporated or powdered milk, or even plain yogurt. If you have dietary restrictions, try soy milk or oat milk.

Buttermilk is a key ingredient

The reaction of the acid in the buttermilk on the rising agents makes for a lighter rise. This prevents the dense texture cornbread may sometimes have. I'm going to take a moment here, to tell you that you ought to have some buttermilk on hand pretty much all the time.

Sour Cream can be substituted for milk in cornbread but will need to be thinned. I recommend using 75% sour cream and 25% water. Sour Cream will also change the taste of the cornbread and will add a slight tangy flavor which can be counteracted by using a small amount of vanilla extract.

Although it doesn't add much nutritional value to your food, corn flour is an excellent versatile ingredient that can be used for cooking, baking and frying, especially for those who follow a gluten-free diet.

Substitute ratio: 1:1

Glutinous rice flour can be used as a replacement for cornflour in many recipes, and it's gluten-free - despite its name.

Almond milk – For moisture. If you don't keep almond milk on hand, feel free to substitute a different type of milk. My homemade oat milk or regular cow's milk would work here too. An egg – It adds richness and helps the cornbread puff up in the oven.

As shocking as it may seem, mayonnaise is a perfect substitute for milk when making cornbread for the lactose intolerant.

1 box jiffy cornbread mix. 1 egg 1/3 cup heavy cream (replaces the milk called for on the box) 1/4 cup honey 1/4 cup marshmallow fluff Whisk together as box requires. Bake @ 400 degrees for 18-20 mins.

I recommend using buttermilk in this cornbread recipe for the best texture; it helps keep it soft and moist. If you use just regular milk for this recipe, your cornbread will come out drier than I personally care for, but since cornbread is classically crumbly, you might be able to get away with it.

Why do bakers love buttermilk? ›

Buttermilk is made up of a variety of acids – the results of the fermentation process, which give baked goods a couple of benefits. First, the acidity provides tangy flavor to balance all kinds of sweet baked treats. Second, it activates baking soda, producing the gas that makes dough or batter rise.

Also referred to as “crumble-in,” this hearty snack of cornbread doused in milk is beloved among communities in the Southern United States, stretching from Appalachian West Virginia to the heart of Texas.

Water: Water can be used as a substitute for milk in Jiffy cornbread. It may result in a slightly drier and less rich texture, but it will still work. Buttermilk: Buttermilk is a good substitute for milk in Jiffy cornbread. It will add a tangy flavor and a moist texture.

You can just use water instead which is what most cornbread mixes ask for in the first. I've used both before and it normally turns out good either way. If you don't want to use water though some other milk substitutes are usually other dairy products like yogurt, sour cream, or half and half.

Cornmeal is also gluten-free. Cornmeal is a coarse flour made from maize, (i.e. corn). Just like cornflour, it's important to look for labeled gluten-free cornmeal whenever possible, as cross-contact can easily occur during manufacturing. Hominy is a product of corn and is gluten-free.

Cornmeal -- Make sure the cornmeal is gluten free! Sugar -- some people think sugar doesn't belong in cornbread, but I say they don't know what they're talking about. Baking Powder -- this will help the bread rise. Vegetable Oil -- the oil in this bread makes it the most incredibly moist cornbread you'll ever have.

Gluten Free Cornbread Mix :: Bob's Red Mill Natural Foods.

Corn meal is the whole meal unlike corn gluten which is only part of the corn meal. Corn as a grain is a mix of proteins, sugars and other carbohydrates that varies greatly depending on the cultivar and the quality of soil it was grown on.