When food blogger Courtney Bryant of The Little Dixie Cook went gluten-free in 2009, she was determined that taking care of her health didn’t have to mean missing out on all her favorite foods—like breads, cakes, and muffins. Graciously, she’s sharing her very own gluten-free versions of our favorite Southern recipes. Tune in every other Tuesday for another delectable treat!
Little Dixie’s Cornbread
- 1¼ cups cornmeal
- ½ cup brown rice flour
- 3 tablespoons sweet white sorghum flour
- 1 tablespoon tapioca starch
- 1 tsp. xanthan gum
- 2 tsp. baking powder
- 1 tsp. baking soda
- ¾ tsp. Kosher salt
- 2 tablespoons sugar
- ½ tablespoon honey
- 1 cup buttermilk
- ½ cup whole milk
- 2 eggs, lightly beaten
- 6 tablespoons unsalted butter, melted
- 1 tablespoon unsalted butter
- Preheat oven to 425 F. Place 9” cast iron skillet into the oven.
- In a medium bowl, whisk together cornmeal, brown rice flour, sorghum flour, tapioca starch, xanthan gum, baking powder, baking soda, salt, and sugar.
- To the dry ingredients, add honey, buttermilk, whole milk, eggs, and melted butter. Mix well with a wooden spoon until all ingredients are combined.
- Carefully remove cast iron skillet from oven, and turn oven temperature down to 375 F. Add remaining tablespoon of butter to the hot skillet making sure the entire base is coated.
- Pour cornbread batter into skillet and smooth into an even layer.
- Bake in oven 20 – 25 minutes until slightly golden, and a toothpick comes out clean when placed in the center.
- Allow to cool 15 minutes, then serve!
Note: I like my cornbread a bit on the sweeter side… you’re welcome to omit the sugar/honey if you like yours more savory!
For more gluten free recipes, be sure to check out @littledixiecook on Instagram.