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    Home » Breads » Quick Breads

    Gluten-Free Brown Butter Cornbread

    Elizabeth Barbone
    Modified: May 22, 2020 · Published: Oct 20, 2015 by Elizabeth · This post may contain affiliate links · 6 Comments
    Jump to Recipe

    Gluten-Free Brown Butter Cornbread in a skillet.

    How much do I love cornbread? 100%! It’s one of my favorite winter side dishes! Since I make it so much, I often play around with my recipe. When I have time–which isn’t often, usually I make cornbread as a last-minute side dish–I like to add brown butter to the recipe. Oh, yes.
    Brown butter’s nutty-caramel flavor calls for just a touch of sweetness, so I like to a little maple syrup to this recipe. I know, I know, a cornbread recipe including sweetener sounds heretical to some. The maple syrup adds a slight whisper of sweetness, not the kind of overt sweetness you find in a corn muffin, I promise! However, if you hate sweetness in your cornbread, skip it! The recipe works fine with maple syrup or without.

     

    Gluten-Free Brown Butter Cornbread in a skillet.
    Print

    Brown Butter Cornbread

    Prep Time 20 minutes
    Cook Time 20 minutes
    Total Time 40 minutes
    Servings 12 -inch cornbread

    Ingredients

    • 1/2 stick unsalted butter (4 tablespoons; 2 ounces; 56 grams)
    • 1 1/4 cups gluten-free cornmeal (6 1/4 ounces; 177 grams)
    • 1 1/4 cups brown rice flour (6 1/4 ounces; 177 grams)
    • 2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 2 cups buttermilk (16 ounces; 453 grams)
    • 2 large eggs (about 3 1/2 ounces; 100 grams)
    • 2 tablespoons maple syrup (2 1/2 ounces; 70 grams)
    • Non-stick cooking spray or vegetable oil for the pan

    Instructions

    1. Adjust oven rack to middle position. Place a seasoned 12-inch cast iron skillet in the oven. Preheat oven to 425 °F.
    2. In small pot, melt butter over medium heat until golden brown, about 3 minutes. Do not overcook. Remove it from the heat and allow to cool for three minutes.
    3. In medium bowl, combine cornmeal, brown rice flour, baking powder, baking soda, and salt. Whisk to combine. Add buttermilk, eggs, maple syrup, and brown butter. Whisk until batter forms.
    4. Remove cast iron skillet from oven. Spray with non-stick cooking spray or lightly brush bottom and sides of pan with with vegetable oil.
    5. Pour batter into hot pan. Batter will sizzle when it hits pan. Return pan to oven. Bake for until cornbread is golden brown and toothpick inserted into center comes out clean, 18 to 22 minutes.
    6. Allow to cool slightly, cut into pieces and serve. Cornbread is best the day it is made.

     

    Reader Interactions

    Comments

    1. Amy says

      November 15, 2016 at 10:30 am

      Hi, Elizabeth! I love your recipes and have been searching for years for a go-to GF cornbread recipe. I’m wondering about the measurement for baking soda in this recipe. 1/2 what? teaspoon? Thanks!

      Reply
      • Elizabeth says

        November 28, 2016 at 1:12 pm

        Yes! Teaspoon. Sorry about that!

        Reply
    2. Audrey says

      March 08, 2019 at 9:20 am

      Could I substitute white rice flour for the brown rice flour, and if so should the amount be changed?

      Reply
      • Elizabeth says

        March 22, 2019 at 2:01 pm

        Yes. And the amount would be the same. It’s a 1:1 swap in this recipe.

        Reply
    3. Kelsey says

      October 31, 2020 at 1:59 pm

      Can I cook it in a different pan ?

      Reply
      • Elizabeth says

        October 31, 2020 at 4:07 pm

        Yes! You can use a 9×13-inch pan.

        Reply

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    Elizabeth Barbone

    I'm Elizabeth. Welcome to GlutenFreeBaking.com --- a judgment-free baking space. Here you'll find easy recipes, product reviews, and other good stuff that makes gluten-free living easy and a lot more fun!

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