Homestead Gluten Free Cornbread

Best, Easy, and Delicious!

by From Scratch Farmstead

This gluten free cornbread has it all and has been a staple in our home for several years. It’s the perfect combination of sweet and salty. Naturally sweetened with honey and versatile with what you have on hand, this homestead gluten free cornbread is fool proof and perfect for bringing to your next potluck or a simple side dish with a pot of chili.

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overhead slice of cornbread being served

What is Cornmeal?

front yard garden in the suburbsBack in 2018, we decided to expand our gardening efforts to a garden spanning just about the entire front yard of our suburban lot. Hey, that was the sunniest spot we had. Alongside the tomatoes, peas, and lettuce, we decided to grow corn. But not just any corn. 

We grew Oaxacan Green Dent Corn. When flipping through the seed catalog the winter before, we were enticed by this beautiful green, heirloom corn variety. The description let us know that it was not a sweet corn but was best suited to be dried out and ground into cornmeal. We had recently purchased a hand grinder to grind wheat berries into flour so we thought, why not?

Cornmeal is just as it sounds – dried corn that is ground into a meal. It is generally coarse in nature. Dent corn or field corn as opposed to sweet corn are the best for grinding into cornmeal. 

That summer, our corn grew well over six feet tall and was the talk of the neighborhood. We meticulously hung it around our living room to let it dry, which also made for perfect fall décor. Several weeks later, we shelled the corn off the cobs and began having all the cornmeal at our disposal. Thus, the necessity for a really good cornbread recipe. 

hand milling cornmeal

How to Source Cornmeal

Since that initial summer, we have grown dent corn every summer since. It’s easy to save seed from previous years and grows robustly. This past year was our first full year on our new homestead and we went all out. We planted a large three sisters garden (corn, beans, and squash) and should have our cornmeal needs set for at least the next 10 years. It was also the first year we ventured beyond Oaxacan green dent corn and tried a few other varieties, including a popping corn. 

Like every other food, since the advent of conventional row crop farming and now with the introduction of genetically modified seeds, it is important to know the source of your cornmeal and ideally the farmer who grew it. Unfortunately, most heirloom seed varieties have been replaced by only a few varieties that are selected for traits that make them better suited for growing and shipping in our industrial food system. 

That being said, it is always our preference to find a local farm and farmer growing these heirloom corn varieties. You’ll find that they have way more flavor and even unique texture and colors compared to the standard, uniform, grocery store shelf cornmeal.

oaxacan green dent corn

Some Notes on Ingredients

In addition to enjoying the taste and texture of this gluten free cornbread, I love that it uses ingredients that we always have on hand and are able to produce here on our homestead or source locally. That being said, this recipe is also very adaptable to whatever you have on hand.

Cornmeal – This recipe uses only cornmeal with no other flours. Since cornmeal is made of only corn, it is naturally gluten-free. If you are not concerned about gluten and would rather use a one-to-one combination of cornmeal with regular or whole wheat flour, that works as well.

Yogurt – The plain yogurt in the recipe could alternatively be substituted for kefir, buttermilk, or a combination of sour cream and milk.

Butter – While the butter is so tasty in this cornbread, it can also be substituted with melted coconut oil, lard, or even olive oil.

Honey – Honey is our go to sweetener in our baking and cooking and pairs so well in this cornbread. We only use two tablespoons but if you like it a bit sweeter, you could up that to a ¼ cup. Maple syrup or organic sugar can be substituted for honey.

about to pour melted butter into cornbread mix

Cooking in Cast Iron

We love making this in a cast iron pan. Depending on how thick you would like it, a 10” or 12” cast iron pan will both work, just adjust your cooking time accordingly. It is important to grease and heat your cast iron pan prior to pouring in the cornbread batter. A preheated cast iron pan will keep the cornbread from sticking to the pan. Alternatively, an 8×8, 9×9, pie pan, or even muffin cups will also work for this recipe if cooking times are adjusted accordingly.

overhead shot of cornbread in cast iron

How to Serve and Store

We highly encourage eating this gluten free cornbread fresh out of the oven, but it can be stored as well. Store in an air tight container in the fridge for up to five days. We prefer reheating until warmed if serving as leftovers.

This gluten free cornbread is delicious as is but we prefer a smear of butter on top. If looking for an extra decadent side, a drizzle of honey would be lovely. This cornbread makes a perfect side for any dish. Some of our favorite ways to serve it are alongside barbeque or a cozy bowl of soup, stew, or chili.

slice of cornbread taken out of pan

Homestead Gluten Free Cornbread Recipe

Ingredients:

2 Cups Cornmeal
1.5 Cups plain yogurt
¼ cup Butter, melted
2 tbsp Honey
1 egg
2 tsp baking powder
1 tsp baking soda
1 tsp salt

Directions: 

  1. Preheat oven to 350 degrees. Place your greased cast iron pan into the preheating oven.
  2. Stir cornmeal, baking powder, baking soda, and salt together
  3. Add yogurt, melted butter, honey, and egg.
  4. Stir everything together ensuring that all cornmeal in incorporated.
  5. Pour into greased pan.
  6. Bake at 350 for 20-30 minutes** depending on cooking vessel.

** A larger 12” cast iron pan will cook more quickly, closer to 20 min. The smaller pans will require a few more minutes of baking time, 25-30 minutes.

Serve and Enjoy!

Homestead Gluten-Free Cornbread

Homestead Gluten-Free Cornbread

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

This cornbread has it all and has been a staple in our home for several years. It’s the perfect combination of sweet and salty. Naturally sweetened with honey and versatile with what you have on hand, this gluten free cornbread is fool proof and perfect for bringing to your next potluck or a simple side dish with a pot of chili.

Ingredients

  • 2 Cups Cornmeal

  • 1.5 Cups plain yogurt
  • 
¼ cup Butter, melted
  • 
2 tbsp Honey
  • 
1 egg
  • 
2 tsp baking powder
  • 
1 tsp baking soda
  • 
1 tsp salt

Instructions

    1. Preheat oven to 350 degrees. Place your greased cast iron pan into the preheating oven.
    2. Stir cornmeal, baking powder, baking soda, and salt together
    3. Add yogurt, melted butter, honey, and egg.
    4. Stir everything together ensuring that all cornmeal in incorporated.
    5. Pour into greased pan.
    6. Bake at 350 for 20-30 minutes** depending on cooking vessel.

    ** A larger 12” cast iron pan will cook more quickly, closer to 20 min. The smaller pans will require a few more minutes of baking time, 25-30 minutes.

 

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