I don’t know about y’all, but I pretty much think cornbread is the right accessory for any soup or stew.
Perhaps I should call it accompaniment, but accessory sounds so much more fancy and exciting.
I also don’t know what y’all think about how cornbread “should” be, but I grew up eating real cornbread… you know… not the boxed stuff that probably has very little cornmeal in it, but rather a lot of flour and sugar, and tastes and feels a lot more like cake than anything else.
I am sure that sort of “cornbread” serves its purpose, and I have probably enjoyed a few pieces in my time, but when I am craving cornbread, I want the real deal.
I messaged my mom a few weeks ago asking her for her cornbread recipe so I could convert it to be gluten free, and I should not have been one bit surprised to discover that it just already was gluten free… because, it’s the real deal… which means it’s simply made of cornmeal.
I only made a couple of adjustments, and those were simply to add a bit more leavening to make it a tad fluffier. You can make adjustments to it to make it dairy free as well.
Also, if you really want to have fun with it, you can mix in some sharp cheddar and jalapeños!
Whatever you decide to do, this cornbread will certainly not disappoint. You literally just mix all the ingredients together in one bowl and then pour in a prepared pan and stick it in the oven!
So simple, so delicious, and super compatible with so many dishes!
Oh, and it’s extra delicious with honey on top!
Gluten Free Southern Cornbread
Here's What You Need:
2C yellow cornmeal
1/4C butter or coconut oil*
1.5C milk or non-dairy milk
2.5tsp baking powder
Here's What You Do:
Preheat oven to 350F.
Grease cast iron skillet (or pan of your choice).
Combine all ingredients until well incorporated. Bake for 20-25 minutes until golden brown and toothpick inserted comes out clean.
Remove from oven and serve warm with honey!
*The true Southern way would be with butter, but if you want your cornbread to be non-dairy you can use coconut oil and non-dairy milk instead. The coconut oil will also give it a little bit sweeter of a taste, so if that’s something you prefer, it’s an easy adjustment to make without adding sugar.