Looking for a gluten-free cornbread recipe with a twist? This Blue Corn Cornbread is a hearty, flavorful, and antioxidant-rich alternative to traditional cornbread. Made with coarse blue cornmeal and brown rice flour, it has a nutty sweetness and crispy golden edges, perfect for pairing with soups, stews, and BBQ. Baked in a cast iron skillet, this easy cornbread recipe delivers the perfect balance of crunchy and tender in every bite. Try this unique, wholesome take on cornbread today!
Whatβs the Deal with Blue Corn?
Blue corn has been a staple in Native American cuisine for centuries. Itβs packed with antioxidants (thanks to its deep blue-purple pigment) and has a slightly nuttier, earthier flavor compared to yellow corn. Plus, itβs often less processed, which is a bonus if youβre into whole foods and minimally refined ingredients.
What Makes Blue Corn Cornbread Special?
Aside from its striking color, blue cornmeal gives cornbread a heartier, slightly coarser texture than the usual kind. It also has a subtly sweet, nutty taste that pairs beautifully with savory dishes like chili, stews, or barbecued meats. If you love cornbread with a crispy edge and a tender crumb, this version delivers that in spades.
How to Make Blue Corn Cornbread
This particular recipe keeps things gluten-free by using a mix of blue cornmeal and brown rice flour. A little bit of buttermilk, butter, and an egg bring it all together for a moist yet crumbly texture. The best part? Itβs baked in a cast iron skillet, which means crispy edges and a golden, slightly caramelized crust. Absolute perfection!
Serving Suggestions
Blue corn cornbread is super versatile. Serve it warm with a pat of butter and a drizzle of honey for a touch of sweetness, or pair it with something savory like a spicy bowl of chili. Want to take it up a notch? Try adding shredded cheese and diced jalapeΓ±os to the batter for extra flavor.
Why You Should Try Blue Corn Cornbread
If youβre looking to switch up your usual cornbread routine, blue corn cornbread is a must-try. Itβs wholesome, visually stunning, and has an incredible depth of flavor that you just donβt get with regular cornbread. Plus, itβs a fun way to introduce a new ingredient into your kitchen while keeping things simple and delicious.
Give this recipe a go and let me knowβare you team blue corn now? Iβd love to hear how you serve yours!
More Recipes to Try
Crispy Parmesan Smashed Potatoes
Gluten-free Double Chocolate Muffins
Yes! If you donβt have blue cornmeal, you can use yellow or white cornmeal. However, blue cornmeal has a slightly nuttier flavor and a different texture, so the final result may vary.
Using a preheated cast iron skillet with a bit of oil or shortening helps create that crispy, golden crust.
Yes! Substitute buttermilk with dairy-free milk (like almond or oat milk) mixed with a tablespoon of lemon juice or vinegar. You can also substitute dairy-free butter
Your local healthfood store my have some or check the internet. I like to get mine freshly milled at Congaree Milling Company.
Gluten-free Blue Corn Cornbread
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 8 1x
- Category: Baking
- Method: Oven
Description
Looking for a gluten-free cornbread recipe with a twist? This Blue Corn Cornbread is a hearty, flavorful, and antioxidant-rich alternative to traditional cornbread. Made with coarse blue cornmeal and brown rice flour, it has a nutty sweetness and crispy golden edges, perfect for pairing with soups, stews, and BBQ. Baked in a cast iron skillet, this easy cornbread recipe delivers the perfect balance of crunchy and tender in every bite. Try this unique, wholesome take on cornbread today!
Ingredients
2 Tbsp Palm Oil Shortening, or another neutral oil
1 1/2 cup Blue Cornmeal, coarse (I used THIS one)
3/4 cup Brown Rice Flour (I used THIS one)
2 tsp Baking Powder
1 tsp Sea Salt
1 1/3 cup Buttermilk
1/2 cup Butter, Unsalted and melted
1 whole Egg
1 Tbsp Cane Sugar, optional
Instructions
Preheat oven to 425 and add the shortening or neutral oil to a 10-inch cast iron skillet and place in the oven to heat the oil while you make the batter.
In a medium bowl combine the cornmeal, brown rice flour, baking powder and salt. Whisk and set aside.
In a large bowl combine the buttermilk, melted butter, egg and sugar. Whisk together.
Pour the dry ingredients into the wet and mix until combined.
Carefully remove the cast iron skillet from the oven and pour the batter into the skillet with the hot oil. If necessary, use a spatula to smooth out the batter.
Bake for 25-25 minutes or until edges are crispy and middle is cooked.
Let cool for a few minutes and then serve while warm.
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