Cornbread with Fresh-Milled Cornmeal (Gluten Free)
Cornbread with Fresh-Milled Cornmeal (Gluten Free)
Tender, Flavorful Cornbread with a Perfect Crumb
This cornbread is all about flavor and texture, made with fine ground cornmeal and just the right balance of tangy buttermilk, butter, and a touch of sweetness. Whether you use blue, yellow, white, or red cornmeal, fresh-milled is best—bringing nuttiness and depth you won’t get from store-bought mixes. Bake it in a skillet, pour it into muffin tins, or use it as the base for your holiday dressing.
NOTE: This recipe is formatted for higher altitude. If you are cooking at sea level, double the quantity of baking powder and baking soda.
Ingredients
2½ cups | 398g | fine ground cornmeal (blue, yellow, white, or red — fresh milled if possible; do not use self-rising)
2 tablespoons | 25g | granulated sugar
1 teaspoon | 6g | salt
1 teaspoon | 5g | baking soda
½ teaspoon | 2g | baking powder
2½ cups | 600g | buttermilk, room temperature
2 tablespoons | 28g | unsalted butter, melted
1 large | 50g | egg, beaten
Instructions
Preheat the oven to 400°F (205°C).
If making muffins, grease a mini muffin tin with butter or oil. Place the pan in the oven while it preheats. If making skillet cornbread, grease a 9-inch cast iron pan and preheat it in the oven.
In a large mixing bowl, sift or whisk together the cornmeal, sugar, salt, baking soda, and baking powder.
Pour the room temperature buttermilk over the dry ingredients. Mix until just combined—do not overmix.
Gently fold in the melted butter and beaten egg until fully incorporated.
Remove the hot muffin tin or skillet from the oven. Carefully scoop 1½ tablespoons of batter into each mini muffin cup, or pour the full batter into the skillet.
Bake for 12–18 minutes for mini muffins, or 20–25 minutes for skillet bread, rotating the pan halfway through. Cornbread is done when a toothpick inserted in the center comes out clean.
Let cool slightly before serving.
Dressing Tip
To use in cornbread dressing: Bake in a thin layer on a sheet pan, let it dry out at room temperature for 1–2 days, or cube and toast in the oven to speed up drying.
