We’ve discovered how this simple quick bread combines flavor and convenience. Our gluten free cornbread with creamed corn offers a soft moist bite that melts in our mouths. It’s borrowed from the heritage of traditional cornmeal dishes cherished by generations.
We love how the creamed corn boosts sweetness and texture without added fuss. The blend of cornmeal and gluten free flour ensures a fluffy crumb perfect to serve alongside chili or a hearty soup. This cornbread bakes in no time and fills our kitchen with a comforting aroma that brings us together.
Ingredients
We gather our gluten-free cornmeal and creamed corn first so we can achieve a moist batter and a fluffy crumb. Below is a quick reference table of everything needed:
| Ingredient | Measurement | Preparation Note |
|---|---|---|
| Gluten-free cornmeal | 1 cup | Use fine ground for soft crumb |
| Gluten-free all-purpose flour | 1 cup | |
| Baking powder | 1 tablespoon | |
| Salt | 1 teaspoon | |
| Sugar | ¼ cup | Adjust based on sweetness level |
| Creamed corn | 14 ounces | Canned creamed variety |
| Milk | ¾ cup | Use room temperature if possible |
| Butter (melted) | ¼ cup | Reserve extra for greasing pan |
| Large egg | 1 | Room temperature |
We sift our dry ingredients first. Then we stir in the creamed corn and milk. We whisk the melted butter and egg last to keep the batter smooth.
Tools And Equipment
- Large mixing bowl: We sift and mix our cornbread dry ingredients in a stable bowl to ensure an even blend
- Medium mixing bowl: We whisk together the creamed corn, milk, and melted butter for a smooth mixture
- Measuring cups and spoons: We rely on exact measurements for consistent flavor and texture
- Sturdy whisk: We incorporate air into the batter and remove lumps
- Rubber spatula: We fold the dry and wet mixtures together without overmixing
- 8×8 baking dish or cast iron skillet: We bake our batter in a heavy dish for even heat distribution
- Oven mitts: We protect our hands when transferring the dish out of the hot oven
Instructions
We bring our ingredients together to create a delicious gluten-free cornbread that is soft and moist. Follow these steps for a quick and satisfying bake.
Prep
- Preheat oven to 400°F
- Lightly grease an 8×8 baking dish or a cast iron skillet
- Gather measuring cups, spoons and mixing bowls
Mix Dry Ingredients
- In a large mixing bowl sift or whisk together gluten-free flour, cornmeal, baking powder, salt and sugar
- Ensure the mixture is free of lumps
Add Creamed Corn
- Stir in the creamed corn and room temperature milk
- Whisk in the melted butter and egg until the batter is smooth
- Use a rubber spatula to incorporate everything gently
Bake
- Pour the batter into the prepared dish or skillet
- Place the dish on the center rack
- Bake until the top is golden and a toothpick inserted in the center comes out clean
| Temperature | Bake Time |
|---|---|
| 400°F | About 20–25 mins |
- Wear oven mitts when removing the dish
- Let the cornbread cool for a few minutes before slicing and serving
Serving Suggestions
We love serving our warm gluten-free cornbread with creamed corn alongside hearty meals. We slice it into squares or wedges and keep the texture moist by wrapping leftovers in foil. Here are a few ways we like to enjoy it:
- Pair each slice with chili, grilled chicken, or smoked sausage
- Top with melted butter, jam, or sweet honey for a comforting snack
- Use crumbled pieces in a cornbread stuffing to create savory layers
- Serve next to a fresh garden salad or tangy coleslaw for a balanced plate
| Pairing | Recommendation |
|---|---|
| Chili | Scoop a generous portion over a split cornbread wedge |
| Barbecued meats | Plate one slice per serving to balance smoky flavors |
| Creamy soups | Dunk half-slices to soak up rich broths |
| Collard greens or kale | Place a wedge on top to absorb savory liquid |
Make-Ahead And Storage
We like to prepare our Gluten Free Cornbread with Creamed Corn batter in stages for easier meal prep. We sift and store the dry ingredients in a sealed container. We whisk the wet ingredients in a covered bowl in the refrigerator for up to 24 hours. When we are ready to bake we quickly combine both mixtures in the mixing bowl.
Leftover cornbread maintains its moist crumb if kept in an airtight container. We wrap individual slices for quick reheating. A brief stay in a 300°F oven warms each piece without drying it out.
| Storage Method | Duration |
|---|---|
| Room Temperature | 1 to 2 days |
| Refrigerator | Up to 4 days |
| Freezer | Up to 2 months |
We recommend warming frozen slices in the oven for about 15 minutes at 300°F. This approach preserves the soft buttery texture that makes our cornbread so memorable.
Conclusion
We’ve found this recipe to be a delightful way to enjoy cornbread without gluten worries. Its comforting aroma always draws everyone to the table and creates an inviting atmosphere. With minimal effort and a soft crumb bursting with flavor it’s become a staple in our kitchen. We love how it fits into busy schedules while still delivering that comforting homemade touch every time we bake a batch.
Frequently Asked Questions
1. Can I substitute regular cornmeal if I’m not strictly gluten-free?
Yes, you can, but ensure it’s fine-ground to maintain a tender texture. The recipe specifically calls for gluten-free cornmeal to help avoid gluten exposure, but if you’re not concerned about that, any high-quality, fine-ground cornmeal will work. The final texture might vary slightly, yet the cornbread should still turn out soft, moist, and full of flavor.
2. Do I really need to use creamed corn?
Creamed corn adds extra sweetness and moisture, resulting in a softer crumb. If you skip it, consider substituting with an equal amount of regular corn kernels plus a little extra milk or melted butter. Keep in mind that the bread may not be as fluffy and sweet, but it will still taste great.
3. What’s the best way to store leftovers?
Wrap leftover slices in foil or place them in an airtight container to maintain moisture. You can keep them at room temperature for one to two days or in the refrigerator for up to four days. For longer storage, freeze slices for up to two months. This method helps preserve the soft, buttery texture.
4. How do I reheat my gluten-free cornbread?
For quick reheating, microwave each slice for 15–20 seconds. If you want to restore a fresh-baked feel, warm it in a 300°F oven for about 15 minutes. This gentle heat helps the cornbread regain its moist, tender crumb while maintaining its comforting aroma and flavor.
5. Can I prepare parts of the recipe in advance?
Yes, the dry ingredients can be sifted and stored in a sealed container. Wet ingredients can be whisked together and chilled for up to 24 hours. When you’re ready to bake, combine both sets of ingredients, pour the batter into a greased dish, and pop it in the oven. This approach makes the baking process much smoother.
6. Is a cast iron skillet necessary?
Not necessarily. An 8×8 baking dish works perfectly well. However, a cast iron skillet can enhance browning and create a slightly crisp edge. If you have one, you might enjoy the rustic finish it provides. The primary goal is to ensure even heat distribution, so any sturdy baking dish will help you achieve a golden, tasty cornbread.