This cornbread recipe is so easy to make – 5 minutes of prep and 20 minutes to bake!
Cornbread originated from the southern part of the US, accompanying spicy chillis and eventually became a traditional side to Thanksgiving meals.
Originally, only yellow cornmeal was used in the recipe, but as cornbread evolved, flour was added to lighten the texture from gritty to a more balanced finish. Bacon fat/dripping is often added to the mixture, but as a healthier option, I like to add melted butter, but feel free to replace it with bacon fat for that one-off treat.
Although the cornbread is a savoury bread, there is a hint of sweetness with the addition of maple syrup. I love serving chucky slices or muffins with chili con or sin carne, but I also have them as a Thanksgiving or Christmas side. Going one step further, I also use the cornbread in roast turkey stuffing such as Cornbread & Sausage Stuffing – an upcoming Christmas blog!
- 250g yellow cornmeal or polenta
- 60g store-bought or homemade gluten-free plain flour
- ¼ teaspoon xanthan gum
- 1 tablespoon baking powder
- ½ teaspoon bicarbonate of soda
- 1 teaspoon salt
- 375ml milk
- 1 teaspoon lemon juice
- 1 egg, lightly beaten
- 60g unsalted butter, melted
- 3 tablespoons maple syrup
- 2 teaspoons butter, melted, for brushing the cornbread
Makes one loaf or 11 muffins
Step by Step Instructions
1. Preheat the oven to 200 C/ 400 F.
2. Combine the cornmeal with the gluten-free plain flour, xanthan gum, baking powder, bicarb. of soda and salt in a medium size bowl.
3. Stir in the milk, lemon juice, egg, melted butter and maple syrup.
4. Once mixed well, pour the mixture into either a pre-greased loaf pan or muffin tins.
The cornbread muffins freeze very well and can be reheated directly from the freezer to the oven. Cover with foil and reheat for 10 to 15 minutes.