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Following a gluten-free diet does not mean living a life without your favorite comfort foods. If cornbread ranks high on your list of oft-craved carb comfort, you’re going to love our gluten-free cornbread recipe, inspired by Petit Foodie. As a special bonus, our scrumptious compound butter is quite literally the cherry on top.
Gone are the days when gluten-free eating meant a diet of baked-goods deprivation. Today, you can find an appetizing array of gluten-free flours and a nearly endless number of gluten-free baking recipes to satisfy any comfort food craving you have. Got a hankering for cornbread? Stop what you’re doing right now and bake this gluten-free cornbread recipe!
ALSO TRY: Honey cornbread muffins
Make-ahead tip: You can make the cherry butter up to one week in advance. Keep the butter refrigerated until about 30 minutes before you want to serve it. Let it sit at room temperature to allow it to soften into a spreadable consistency. If you try to spread cold butter on cornbread (or any bread, for that matter!), you’re going to end up with a disappointing pile of crumbs.
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Whisk wet ingredients together
In a large bowl, whisk together egg, milk and oil until the mixture is light and fluffy. This will incorporate some air into the dry ingredients and help the baking powder leaven the cornbread.
Add in dry ingredients to form a batter
Stir in salt, sugar and baking powder until incorporated. Slowly add flour and cornmeal, alternating 1/2 cup of each at a time and mixing until just combined.
Scrap batter into glass dish
Pour the batter into a greased baking dish and bake for 20 to 25 minutes or until a knife inserted in the center of the cornbread comes out clean.
Allow cornbread to bake for 20 to 25 minutes
While your gluten-free cornbread is baking, make the cherry butter — one of many that culinary pros call “compound butters.” These are simply combinations of butter and something to flavor it.
Simmer cherries in water and sugar mixture
To make the cherry butter, combine pitted fresh cherries, water and sugar in a small pan over medium heat. Simmer the ingredients until the cherries are soft. Pour the cherries into a colander to drain.
Combine cherries and butter in a food processor
When the cherries are cool, place them and the softened butter in a food processor and pulse until well-combined. The butter will be chock full of delicious red bits of cherry sweetness. Transfer the cherry butter to a serving bowl and refrigerate to firm it up. Serve it as a spread for warm squares of cornbread.
This recipe is best served straight out of the oven with a generous serving of our cherry butter!
A tasty and beautiful side dish!
Gluten-free cornbread with cherry butter
Yield 4 servings
Ingredients
Cornbread:
- 1 egg
- 3/4 cup 2% or whole milk
- 1/3 cup canola oil
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1 cup all-purpose gluten-free flour
- 1 cup cornmeal
Cherry butter:
- 1/2 cup fresh cherries, pitted
- 1/3 cup water
- 1/3 cup granulated sugar
- 1/3 cup butter, softened to room temperature
Instructions
Cornbread:
- Preheat oven to 375F.
- In large bowl, whisk together egg, milk and oil until light and fluffy.
- Add salt, sugar and baking powder. Mix until combined.
- Slowly add flour and cornmeal, alternating 1/2 cup at a time. Mix until just combined. Do not overmix.
- Grease 9-inch square baking dish.
- Pour batter into baking dish and bake for 20 to 25 minutes.
Cherry butter:
- In small pan over medium heat, combine cherries, water and sugar. Simmer until cherries are soft.
- Pour cherries into small colander fitted over bowl. Transfer cherries to bowl to cool. Reserve simple syrup in bowl for another use.
- In food processor, combine butter and cherries. Pulse until well blended.
- Place cherry butter in refrigerator until 30 minutes before serving.
- Allow cherry butter to come to room temperature.
- Serve butter with cornbread.
Courses Bread
