The coloring and texture of this Gluten Free Cornbread couldn’t have turned out any better! I was completely stoked with my results. The edges were nice and crispy, soaked in rich buttery flavor. Thank the Lord. I’m so glad the fabulous butter oil from the Olive Basket did it’s job on this one.
I was actually pretty nervous about this recipe. I guess, mainly, because it was so adventurous. Didn’t stop me, though. Hallelujah!! ‘Cuz these thangs gonna make you slap yo’ mama! Sorry Mama.
I’ve actually been searching for a cornbread recipe for a while. To let you guys know, this happened completely and utterly by mistake. I fell in love with a recipe that I shouldn’t have been looking at over at Plain Chicken. Steph did an amazing job on these “Butter Dips“. A few years ago and I would have gobbled these things slap up. Steph creates the types of recipes that I dream about. Thanks to the lovely woman in my life, I have truly been raised a southern girl. Give me some biscuits and anything that’s fried and you’ll just melt my heart. So, here I am, several years of eating this way, and finally having to pay the consequences. Luckily, my little southern re-creation tricks are working.
I claim to be dairy free. I almost am. I just want to let you know that this recipe is “almost” dairy free. Fortunately, I can handle greek yogurt. This recipe would be a little difficult to make without it. I made “buttermilk” from the yogurt, so that’s what we would need to replace if you are 100% dairy free. I would bet that coconut milk would work pretty good because it is a little thicker then soy or nut milks.
The tough thing about using gluten free flours is that they take a little longer to cook and the texture is quite different. The outer pieces were cooked perfectly. The inner pieces, however, weren’t so much. I didn’t mind. I kept the center pieces for another meal. Toasted those babies up and had myself a sandwich. The edges were perfectly crisped then! If you will need to be consuming it all in one sitting, cook them in muffin tins. The small muffin tins are my favorite to bake in. It’s super quick! And, you get extra crispy edges (obviously my favorite part). If you do put them in the muffin pans be sure to pour a little bit of the butter oil into each muffin hole (whatever those are called).
Are you trying to figure out what to cook with these? I usually pick out the “carb” part of the meal first, too. 🙂 You should try them with this quick, so fresh and so clean meal…
- Preheat the oven to 400.
- Melt the palm oil (coconut oil) and combine it with the butter oil. This will go in the 9x9 pan or muffin pan.
- While you are melting the oil, combine all of the other ingredients except for the buttermilk.
- Prepare your buttermilk mixture and then slowly add it to the flour mixture, thoroughly mixing each time. You want a loose dough, not too wet. Only add as much buttermilk as needed.
- Let the dough rest for a few minutes.
- Add a dash of salt in the pan prepared with the oils.
- Add the dough to the pan (with the melted oils) and press into the pan. Applying oil to your fingers helps it not stick.
- Bake for 20 minutes before checking. Check every few minutes after this point. If you are baking them in a muffin pan, start checking them at 15 minutes.
***Use equal parts greek yogurt and coconut milk to make the buttermilk. Make sure to mix thoroughly.***
If you can tolerate buttermilk, use it.
If you are dairy free, substitute it with full fat coconut milk and 1 T of apple cider vinegar (you will let this mixture rest for about five minutes before adding it).