Ya’ll, this is the BEST cornbread I’ve ever had, gluten free or not!! It’s just sweet enough with a crunchy crust, but soft and tender on the inside.
Funny story related to this post. Many years ago, we went to one of the dinner shows at Disney World called Hoop Dee Doo Musical Revue. It’s a super funny show by the Pioneer Hall Players. There’s lots of singing and dancing and slapstick comedy. They serve down home finger-lickin’ food during the show, and it’s just a great time for all!
Sooooo, our whole family was sitting on the floor of the hall in the premium seats (close to the stage) and one of the guys from the show was walking around singing and doing his thing. He grabs my mom while singing Carolina in the Morning and puts the mike in my mom’s face to sing the “mo-o-orning” part. It was absolutely hysterical and we were all dying!! We constantly joke about it to this day 🤣
We haven’t been in a while so we decided to go again next year during our big family trip, and I can’t wait! Hopefully we’ll stand out again and they’ll pick someone from our group to embarrass themselves, haha!! I’m sure my mom is hoping someone will dethrone her from her position as the queen of the Hoop Dee Doo 👑
So by now you’re asking “What in the world does that story have to do with this cornbread?” Welp, this is the cornbread recipe from the Hoop Dee Doo that I made gluten free! It’s so good, you truly will not believe it’s gluten free!! I haven’t been to the dinner show since going gluten free and I hear they now offer gluten free cornbread. I bet this rivals their gluten free cornbread!!
HOW I MADE THIS CORNBREAD GLUTEN FREE
You would think that cornbread would be naturally gluten free, but you’d be wrong! Unfortunately, most cornbread recipes have flour in them. I substituted Kim’s Gluten Free Flour Blend (here).
The cast of characters are the usual:
- Cornmeal — Make sure the cornmeal is gluten free!
- Sugar — every good cornbread needs a little sweetness!
- Gluten Free Flour Blend — I use my own blend, but feel free to use whatever blend you like, as long as it has xanthan gum (or add 1/4 tsp).
- Baking Powder — leavener (to help the cornbread rise).
- Salt — for flavor and helps activate the baking powder.
- Vegetable Oil — moistness. Can use canola oil or any other neutral oil.
- Buttermilk — I substituted the milk for buttermilk because it makes the cake richer and more tender.
- Eggs — crucial in getting the right texture and helping the bread rise.
CAN I USE CORN GRITS INSTEAD OF CORNMEAL?
YES, you can most definitely use corn grits instead of cornmeal! I actually prefer grits to cornmeal because they give a nice little crunch in the cake, but either can be used with great results!!
DO I HAVE TO MAKE THE CORNBREAD IN A 9 X 13 PAN?
Nope, you can bake it almost any pan you’d like. That’s the beauty of cornbread. Don’t have a 9 x 13 pan? Use a cast iron skillet! Don’t have a skillet? Use a pie plate. Want individual corn cakes? Use a muffin pan or mini loaf pans (adjust baking time by about 10 minutes less).
WHAT CAN I SERVE CORNBREAD WITH?
Cornbread goes with LOTS of meals!! Here are just a few:
- Barbecued chicken
- Pork Barbecue
CAN I FREEZE THE CORNBREAD?
Absolutely!! Wrap any leftover cornbread in plastic wrap and place in a large ziptop plastic bag, removing as much air as possible. Freeze for about 2-3 months. To thaw, leave individually wrapped slices fully wrapped until thawed on countertop to retain moisture.
What do you like to eat cornbread with?
The BEST Gluten Free Cornbread
- ¾ cup (90 g) gluten free cornmeal or corn grits
- 1¼ cups (250 g) granulated sugar
- 1½ tsp salt
- 1 tbsp baking powder
- 1¾ cup (245 g) Kim's gluten free flour blend (or any gf flour blend with xanthan gum)
- ½ cup (118 ml) vegetable or canola oil
- 1 cup (236 g) buttermilk (full fat preferred)
- 2 large eggs
- Preheat oven to 375°.
- Add all dry ingredients to a large bowl and whisk to combine.
- In large measuring cup, whisk together oil, buttermilk, and eggs.
- Make a well in the center of the dry ingredients and pour wet ingredients into well. Stir to combine (a wooden spoon or spatula is great for stirring).
- Pour batter into greased 9 x 13 pan, greased cast iron skillet (10-12 inch), greased pie plate, or greased muffin pans (or muffin pans lined with cupcake wrappers), or greased mini loaf pans.
- Bake for about 20-25 minutes, or until toothpick inserted into center comes out fairly clean (just a few crumbs is okay). For muffins or mini loaf pans, bake for about 10-15 minutes.
- Cool on wire rack until warm or room temperature before cutting.
Adapted from AllEars.Net’s recipe for Hoop Dee Doo Musical Revue’s cornbread.