Gluten-Free, Sugar-Free Cornbread #BreadBakers

This month the Bread Bakers group is sharing cornbread recipes. I wasn't going to participate, but, then I whipped up a batch for an impromptu dinner party. It was gluten-free and sugar-free for Jake as well as other guests. I wasn't going to write this up until one of my aunts asked me for it. And my husband and elder son asked for a second batch. So, here we are. This is now my go-to recipe and a welcome addition to gluten-free, sugar-free menus. For those who want a touch of sweetness, serve it with honey butter.

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the Bread Bakers home page. 

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com.

Welcome to Cornbread Month by the Bread Bakers!

• Candied Ginger Cornbread (with crystallized ginger) by Shockingly Delicious

• Corn Free Skillet Corn Bread by A Messy Kitchen

• Corn Meal Batty Cakes by Karen's Kitchen Stories

• Cornbread Cupcakes by A Day in the Life on the Farm

• Easy Cowboy Cornbread Casserole (Vegetarian Dinner) by The Wimpy Vegetarian

• Gluten-Free Hush Puppies (Fried and Air Fryer) by Cook with Renu

• Gluten-Free, Sugar-Free Cornbread by Culinary Cam (you're here)

• Mom's Golden Cornbread by Food Lust People Love

• Vegetarian Cornbread Casserole Sneha's Recipe

Gluten-Free, Sugar-Free Cornbread

Ingredients

• 1 cup organic medium grind cornmeal

• 1 cup gluten-free flour (I like Bob's Red Mill 1-to-1 Baking Flour)

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1-1/3 cup buttermilk

• 2 eggs

• 1/4 cup butter, melted plus another 1 to 2 Tablespoons after baking

• 1/3 cup frozen corn kernels

• 1/3 cup grated parmesan cheese

Procedure

Preheat oven to 375 degrees Fahrenheit. Line a baking dish with parchment paper.

In a medium mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. Add in the eggs and buttermilk. Use a spatula to combine. Pour in 1/4 cup (1/2 stick) melted butter and stir until well-mixed. Gold in the corn kernels and grated cheese.

Spoon into prepared baking dish and bake for 25 to 30 minutes. The top should be firm and golden brown and a toothpick or skewer inserted into the center will come out clean. Remove cornbr3ead from the oven and rub the top with butter until it glistens, approximately 1 to 2 Tablespoons.

Slice into squares and serve hot. I served this with a smear of honey butter alongside a low-country shrimp boil one night and a bowl of chili another night.