Delicious gluten free sorghum cornbread from an original family recipe. Made with real buttermilk for authentic Southern flavor!
This post was sponsored by Bob's Red Mill. All opinions are my own.
Sorghum Cornbread
Cornbread is a natural fit for making gluten free. Cornbread batter doesn't need to be stretchy, like pizza or pastry dough, so it doesn't require the stretchy properties of gluten. Most bakers are just accustomed to making it with wheat flour because they haven't tried anything else yet.
This Southern style gluten free cornbread is made with cornmeal and sorghum flour. As crops, sorghum and corn are naturally gluten free; however, like any ingredient, they can be cross- contaminated with wheat or other gluten-containing grains while being processed and packaged. That's why it's important to make sure your sorghum flour and cornmeal are gluten free.
I use Bob's Red Mill Gluten Free Medium Cornmeal and Gluten Free Sorghum Flour because they are gluten free and because they produce consistent baking and cooking results. The medium grind cornmeal adds a slightly rustic crunch, and the sorghum flour makes the cornbread a deep gold color. I also use the sorghum flour to make my favorite pancakes!
Speaking of ingredients, I've used whole fat and low fat buttermilk successfully in this sorghum cornbread recipe; either one works equally well, so feel free to use what you have on hand or what's available in your grocery store.
While you're checking your pantry for ingredients, think about when you bought your baking soda and baking powder. If you can't remember when you bought it, throw it out and buy some that's fresh. The reaction between the baking soda, baking powder, and acid (in this case, buttermilk) is crucial to produce the right texture, and without it, your baked goods will literally fall flat.
When you have your ingredients and are ready to begin, make sure you start preheating the oven right away. A well-heated oven works in concert with fresh baking soda and baking powder to produce a nice, fast "spring," in which the batter puffs up quickly and evenly with air after you place the pan in the oven. That means fluffy, tender cornbread for you!
If you enjoy this gluten free sorghum cornbread recipe, be sure to try out these other gluten free recipes:
Check out Bob's Red Mill products for all your gluten free baking needs.
Sorghum Cornbread
Delicious gluten free sorghum cornbread from an original family recipe. Made with real buttermilk for authentic Southern flavor!
Ingredients
- ½ cup unsalted butter melted and slightly cooled, plus a little extra for buttering the pan
- 1 cup gluten free cornmeal
- 1 cup gluten free sorghum flour
- ¼ cup granulated sugar
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 ½ teaspoons baking powder
- 2 large eggs
- 1 cup buttermilk
Instructions
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Preheat the oven to 425 F. Prepare an 8-inch square pan by lightly buttering the inside of the pan.
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Combine the cornmeal, sorghum flour, sugar, salt, baking powder, and baking soda in a large mixing bowl. Whisk together to a make a uniformly distributed mixture of the dry ingredients. Make a well in the middle of the mixture.
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In a second bowl, beat the eggs with the buttermilk. Pour the liquid mixture into the dry mixture, then drizzle the melted butter over the liquid. Gently mix with a large spoon until just combined; don't over-mix. The batter will be thick and fluffy.
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Scrape the batter into the prepared pan and smooth out the top evenly with a knife or the back of a spoon. Place in the oven immediately and bake for 15 to 20 minutes, or until a toothpick inserted in the middle comes out clean. Let cool slightly and serve warm, or let cool completely then cover airtight to store.
Thank you for a gluten free recipe that does not use rice flour. Can you suggest a substitute for the buttermilk for a dairy free version?
You're welcome! As for a dairy-free buttermilk alternative, you might try using a plant-based milk to make your own buttermilk. I've seen several recipes for vegan buttermilk, but I haven't tried them. They typically involve adding an acid, like vinegar, to non-dairy milk.
I just made this with soy milk soured with 1 tablespoon of lemon juice then rested for 5 minutes. I had to convert the oven to celsius so I baked mine at 210˚C fan-forced for 20 minutes. Maybe next time I will only bake this for 15 minutes. I have never eaten cornbread before but the taste and texture is delicious. I am now wondering what do I serve my corn bread with? Any suggestions out there? Thank you for this delicious recipe! Let me know if you don't mind if I share how to make this with soy milk on my YouTube channel.
I made this delicious cornbread recipe tonight so I could enhance my gluten-free stuffing recipe. This cornbread was so easy to make and ever so delicious! Because I do not consume dairy, I simply substituted coconut milk that I buy in the refrigerated section of my grocery store, and I added a little apple cider vinegar to it. I baked this cornbread in a cast iron skillet, and it worked out nicely. Thanks for sharing this family recipe!!!
I'm so glad it worked out with the substitutions! I'll have to try a dairy-free version myself sometime. 🙂 Thank you for the nice comment!
Great recipe! I recommend adding 1/4-1/2tsp of xanthan gum if you have it. It just helps it be a little less crumbly.
Great recipe for gluten-free diets. Thank you. My changes: as suggested above, I used coconut oil (butter flavored), 1 T. apple cider vinegar to 1 c. whole milk, added 1 T. vanilla and increased the sugar to about 1/3 c. Bake time was the full 20 minutes. Next time I will dry xanthan gum because it is a wee bit crumbly but delicious.
could i add raspberries or blueberries to this recipe
I think that would probably work. I probably wouldn't overload it with berries, though, because the extra moisture may change the cornbread texture.