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Gluten-Free Black Pepper Cornbread

Gluten-Free Black Pepper Cornbread

Notes

Note: If making this to eat as a bread, you can add any number of things to enhance this basic cornbread. For example:

  1. Add a small can of corn kernels (or a cup of frozen) to the wet ingredients. Combine.
  2. Eliminate the pepper and add fruit like blueberries, cranberries, and/or strawberries, but distribute them evenly over the batter after you've poured it into the skillet, and triple or quadruple the sugar content for a sweeter bread.
  3. Add savory ingredients like Cheddar cheese and jalapeños, or rosemary and Parmesan cheese, sun-dried tomatoes, caramelized onions, or anything else you can imagine!

Ingredients

  • Canola oil, for greasing the pan
  • 2 Cups stone-ground (or fine- to medium-ground) cornmeal
  • 1 Cup corn flour
  • 1 Tablespoon sugar
  • 1 Teaspoon baking powder
  • 1 Teaspoon baking soda
  • 1 Teaspoon salt
  • 2 -3 teaspoons freshly ground black pepper, or more to taste
  • 2 large eggs, beaten lightly
  • 2 Cups buttermilk (or 1 cup plain milk mixed with 1 cup plain yogurt)
  • 1/2 Cup sour cream
  • 3 Tablespoons unsalted butter, melted, plus 1 tablespoon at room temperature

Directions

Preheat the oven to 375 degrees.


Place a rack in the middle of the oven. Using canola oil, lightly grease a 10-inch cast-iron skillet and place it in the oven. (A 9-inch round cake pan or similar size rectangular pan can be used.)


In a bowl, whisk the cornmeal with the corn flour, sugar, baking powder and soda, salt, and pepper. In another bowl whisk the eggs, buttermilk, sour cream, and melted butter, then fold into the dry ingredients until fully combined.


Remove the hot skillet from the oven. Working quickly so that the pan does not cool off, drop 1 tablespoon of butter into the pan and swirl it to coat the sides. Pour the batter into the skillet and return it to the oven, middle rack.


Bake the cornbread until golden brown and firm to the touch, or a toothpick inserted in the center comes out mostly clean, for about 35 minutes. Let cool for 20 minutes before serving or cutting into cubes for the dressing.

Nutritional Facts

Servings8

Calories Per Serving345

Folate equivalent (total)190µg47%

Riboflavin (B2)0.4mg26.2%


Gluten-Free Vegan Sweet Potato Cornbread Muffins

I&rsquom on a sweet potato kick lately. Okay, not just lately. But always.

As soon as the weather gets a little colder, sweet potatoes are abundant in my house! This week I&rsquom whipping up a batch of my favorite gluten-free vegan sweet potato cornbread muffins.

Some of my other sweet potato recipes include these baked sweet potato wedges with vegan parlsey pesto, sweet potato apple and sausage breakfast hash and these sweet potato black bean quinoa burgers. There is just something so satisfying and homey when you eat sweet potatoes in the cooler months. Slightly sweet, a little earthy, always filling. What more could you want?

So when I set out to create a gluten-free and vegan cornbread recipe I knew sweet potato was going to be the star of this chili side. Most times when I&rsquom incorporating sweet potatoes into a dish, I tend to go the sweet route with warm flavors such as cinnamon, nutmeg and maple.

For this recipe, I wanted to go a little more savory with some fresh thyme. If thyme isn&rsquot your thing or you don&rsquot have any fresh herbs on hand, you can omit them or even substitute with 1 tsp of cinnamon for a different flavor. Either way you&rsquoll have some fluffy cornbread muffins that you&rsquoll love all season long!

It only took me two tries (I love when that happens!) to get these sweet potato thyme cornbread muffins absolutely perfect. My first try was pretty good, but it wasn&rsquot great enough to make its way onto the blog. But my second run.. absolutely perfect!

Just the right amount of cornmeal to flour ratio and so fluffy (especially considering they&rsquore vegan and gluten-free!). I loved slopping up my turkey chili with these cornbread muffins each day!

They&rsquore great plain and just warmed up a little &ndash or you can slather with non-dairy butter and a drizzle of maple syrup for an extra treat!


Gluten-Free Cornbread

Often when I think of gluten-free cornbread, I think of chili, soups, and stews. Why? Because my mom served gluten-free cornbread with each of them. It's also a great side dish for picnics and BBQ's. I serve mine along short ribs, coleslaw, and beans. Delish!

This Gluten-Free Cornbread recipe can be made into gluten-free cornbread muffins or in the gluten-free cornbread bar form. I like to make my Gluten-Free Cornbread into muffins so it's easy for people to grab-and-go.

I also like to serve mine with dairy-free butter and honey. I can actually get myself into trouble with these gluten-free cornbread muffins. They are incredible strait out of the oven with butter and honey dripping down the sides.

I'm seriously salivating as I write this. So good.


Is this cornbread sweet?

This recipe is not sweet at all! It has just enough allulose to give it a hint of sweetness. You could also use erythitrol, but I’m just a big fan of allulose. One thing to keep in mind: do not skip the sweetener! It helps retain moisture in the cornbread – otherwise the cornbread will turn out more like a scone: dry and crumbly. However, if you want a sweeter cornbread, add about 75 grams of your sweetener of choice instead of 50g!

Jalapeno Bacon Cornbread – Black Tie Kitchen


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liveGfree is here to make your gluten free lifestyle easier and more delicious. We offer 17 gluten-free items from bread, pasta and pretzels to cookies, brownie mix and granola.

Benefits of eating gluten-free

You don’t have to have Celiac or gluten sensitivity to enjoy the benefits of a gluten-free diet. Eating gluten-free can improve your health in a number of different ways improved cholesterol levels, increased energy levels and elimination of unhealthy processed foods, just to name a few.


Soups

Salads and Breads

Dessert

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To see our upcoming themes and learn how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information. We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest, would consider additional groups.

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Gluten-Free Chili

Frontier cowboys may lay claim to chili's popularity throughout today's suburban kitchens, but the inspired mingling of meat, beans, and spicy peppers in a stewpot dates back to the Incan, Aztec, and Mayan civilizations of the pre-Columbian Americas.

Texans omit the beans in classic chili con carne, New Mexicans opt for pork and Hatch chilis in chile verde, and white chili bucks convention with poultry and navy beans. Whether you opt for the Lone Star approach or remain open to contemporary interpretations, chili belongs on your gluten-free menu. The high protein content makes these dishes very filling and healthy and they are especially helpful for people with wheat sensitivities or allergies because they don't need thickeners, flours, or bread of any kind to have great texture and flavor.

Don't miss the chance to make one of our suggestions. A bowl of simple white rice or steamed quinoa is a great side. Add some avocado slices and salsa and you've got yourself a filling dinner.


Gluten-Free Stuffing

Many would argue that the table just isn&rsquot complete without a big dish of classic Thanksgiving stuffing. But what about your friends and family with allergies that prevent them from eating wheat? This gluten free stuffing will save the day&mdashand spoiler alert, it tastes exactly the same as the real thing.

Some packaged gluten free breads could use some help in the flavor department. If you're interested in adding sausage, use half a pound of sausage meat (or remove half a pound from fresh sausage in casings) and brown it in a skillet, then transfer it to a plate and continue on with step 2 in the recipe. Add the cooked sausage to the bowl with the bread in step 4.

We like to use stale bread in stuffing recipes, as it reduces the risk of stuffing sogginess and helps ensure the top gets super crispy. If you only have access to fresh bread, cut or tear it into bite-sized pieces, spread on a sheet pan, and dry out the bread in a 200º oven for 20 to 30 minutes.

Not feeling the classic Thanksgiving vibes? Go the opposite direction and make a batch of Beer Cheese Stuffing. You can easily sub in gluten-free bread for the French bread.

Made this? Let us know how it went in the comment section below!

Editor's note: The introduction to this recipe was updated on November 2, 2020 to include more information about the dish.


Gluten Free Cornbread Stuffing

Make the holidays easy and delicious with this savory gluten free cornbread stuffing. Make the cornbread days ahead of time for a stress-free meal!

Do you call everyone’s favorite holiday casserole “stuffing,” or is it “dressing” to you? I think that stuffing is technically the term to use if you’re cooking it in the chest cavity of the bird. ? And dressing is what is baked outside the bird, like we’re doing here.

You’ll correct me if I’m wrong. Either way, I call it stuffing. I’ve never baked it in the bird. It makes me too nervous.

My recipe for old fashioned gluten free cornbread has long been one of the most popular recipes on this site. And now, in the holiday season, it’s enjoying its moment in the sun. It’s a wonderfully versatile recipe, since it can handle all manner of substitutions.

Don’t have plain yogurt? Use buttermilk. I’ve done it and it works beautifully. Or try half sour cream and half milk. That works, too. To make it nondairy, try plain nondairy yogurt and nondairy Earth Balance in place of butter. Perhaps the best part about this cornbread (other than how it tastes, of course!) is that there’s no rice flour. Just cornmeal.

When I make a more classic stuffing with bread, the only way to truly flavor the bread cubes is first to toast them. This savory gluten free cornbread stuffing needs nothing of the sort. Just bake the simple cornbread (up to days ahead of time, wrapped tightly and stored in the refrigerator or freezer), cook the aromatics, combine with eggs and stock and bake.

You can make this stuffing into a weekday meal, if you like, by adding some ground pork. Cook the pork with the vegetables, and proceed with the recipe as written. Or make it after the holidays with some leftover holiday ham. Just cube the ham and add it with the aromatics. You simply can’t go wrong.


Recipe Summary

  • 2 eggs
  • ¼ cup corn oil
  • 1 cup buttermilk
  • 1 ½ cups shredded Cheddar cheese
  • 1 (8 ounce) can cream-style corn
  • 1 large onion, chopped
  • 2 fresh jalapeno peppers, seeded and minced
  • 1 cup cornmeal
  • ½ cup all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish or a cast iron skillet.

In a small bowl, beat eggs. Mix in corn oil and buttermilk. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapenos.

In a large bowl, whisk together cornmeal, flour, baking powder, soda, and salt. Stir the egg mixture into the dry ingredients. Mix well. Pour batter into prepared pan. Sprinkle remaining 1/2 cup cheese on top.