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.