This gluten free buttermilk cornbread recipe can be made with either white or yellow cornmeal. In the old days, yellow cornmeal was thought common, while white cornmeal was deemed aristocratic. When it comes to cooking, the two perform the same. I prefer the sunny look of yellow cornmeal. This recipe is different from most cornbread recipes in that it's made from cornmeal alone rather than a mixture of cornmeal and wheat flour. Perfect for the gluten-free folks. The taste of this moist bread is delicious.
For a cornbread with flair, loaded with flavor, try this unique gluten free buttermilk cornbread recipe from Paraguay.
Makes 1-9 inch (23 cm) square pan
Preheat the oven to 375° F (350° F if using a glass pan), 190° C (177° C). Grease a 9-inch (23 cm) square pan.
Boil the water over high heat in a large saucepan. Add the salt and sprinkle the cornmeal over the water, stirring vigorously. It will be very thick and may start clumping. Cook about 1 minute. Add the butter and remove from the heat. Don't worry about the lumps - they should come out when mixed with the remaining ingredients using an electric mixer or hand held blender.
In a separate bowl, combine the eggs, sugar, buttermilk, baking soda, and savory, if desired. Mix well with an electric mixer or hand held blender. Slowly add to the cornmeal, stirring well.
Bake for about 1 hour or until firm or knife inserted in the center comes out clean. I baked this for 40 minutes in a glass pan on a center rack in a 350° F oven and it was done so watch the time. Serve hot with jam or jelly.
Buttermilk Corn Bread recipe adapted from Better With Buttermilk by Lee Edwards Benning.
This is a favorite recipe of mine that I've made many times. It has more ingredients than a simple buttermilk cornbread recipe and takes longer to make, but it's definitely worth it. It's boldly spiced and studded with cheese and moist corn kernels. If you were eating this cornbread in Paraguay, most likely it would be with a bowl of hearty beef soup. Enjoy!
Makes 1-9 inch (23 cm) square pan or 2 quart casserole.
Preheat the oven to 375° F (350° F if using a glass pan), 190° C (177° C). Grease a 9-inch (23 cm) square pan or 2-quart casserole.
Stir boiling water into cornmeal in 3-quart bowl. Continue stirring until smooth. Blend in butter or coconut oil and egg yolks. Stir in remaining ingredients except egg whites. Beat egg whites just until soft peaks form, then fold into batter. Pour into greased 9-inch pan or 2-quart casserole. Bake until knife inserted near the center comes out clean, 45 to 50 minutes.
Makes 9 to 12 servings
Paraguayan Corn Bread recipe adapted from Betty Crocker's New International Cookbook.
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Jan 10, 15 09:19 AM
This moist, gluten free Buttermilk Cornbread recipe is delicious. Make it unique by adding cheese, corn, and spices - Paraguayan style.
Apr 03, 14 09:23 AM
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