Corn bread tastes best when baked up in a cast iron pan, says who? A home full of family during the holidays for a chili feast, that’s who! Wow – the gluten free corn bread was a BIG hit at our holiday open house. Guests raved that the bread tasted moist with the perfect amount of sweet. We love this recipe so much that we’ve found excuses to make it two more times and we haven’t yet reached the middle of January.
The Best Ingredients
The cast iron pan had a little help from outstanding ingredients. We use a combination of Flour Farm Organic Gluten Free Flour Blend, organic polenta and organic corn flour to create the perfect foundation. Add in organic ingredients such as salted butter, buttermilk, brown sugar (or honey) and pasture raised eggs. The result: corn bread that tastes light, moist & delicious! We do not add xanthan gum to our corn bread because it does not need it. Baking powder and baking soda provide the perfect rise.
Feel free to add in any of your favorites: bacon, jalapenos, cheese or fresh corn cut right from the cob. So many choices….
We hope you love this recipe as much as we do. Share your comments in the section provided below the recipe. We love to hear from you!
An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. This blend is found online at Amazon.com or in a few local grocery stores. If you choose to make this with another flour blend, please note that your results may differ.
Peace & LOVE – Teri
P.S. Flour Farm gives back. We are committed to bringing healthy food to members of our community. If you are looking for equipment or ingredients used to make this recipe, please consider supporting Flour Farm and 2nd Harvest by clicking on the Amazon Associate links provided below. We donate 50% of the profit made from Amazon purchases to 2nd Harvest, which is a local organization dedicated to feeding our children, our community and helping those in need. You will be sent directly to Amazon.com; we do not store any of your information. Thank you and share the love! – Dave & Teri
Products from Amazon.com
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Recipe Inspiration: Chili Feast! We would also like to give an honorable mention to Karina at cafedelites.com. Her original corn bread recipe inspired us to make it gluten free.
Photos by DuPree ProductionsPrint
Equipment: Digital Scale (preferred), 9″ Cast Iron Pan or 9×9″ Baking Pan, Small/Medium Mixing Bowls, Measuring Cups and Spoons, Whisk
Substitutions: Do you need suggestions to swap out an ingredient? Click here.
Before You Dive In – Prep:
- Melt and cool butter to room temperature
- Move oven rack to center
- Butter or grease a 9″ cast iron pan or square baking pan
- Preheat oven to 400 degrees Fahrenheit (204 C)
- Place pan in the oven to heat to preheat
Choose Gluten Free, Non-GMO, & Organic ingredients.
- 108g (3.8 oz) Flour Farm Organic Gluten Free Flour Blend (1 C)
- 85g (3 oz) Polenta or Corn Meal (1/2 C)
- 57g (2 oz) Corn Flour (1/2 C)
- 55g (2 oz) Brown Cane Sugar, packed (1/4 C) Note: If substituting Honey, add to wet ingredients
- 1 tsp Baking Powder (4g)
- 1/2 tsp Baking Soda (2.5g)
- 1/4 tsp Extra Fine Pink Himalayan Salt (1.5g)
- 113g (4 oz) Salted Butter, melted and cooled (1 stick or 1/2 C)
- 237 ml (8 oz) Buttermilk (1 C)
- 2 L Pasture Raised Eggs, lightly beaten (100g)
Please read prep note above before you begin.
Step 1: Whisk together the dry ingredients in a medium bowl. Set aside.
Step 2: Add the buttermilk and the eggs to the dry mix. Whisk until well blended, but do not over mix. Pour in the cooled, melted butter. Mix until thoroughly combined.
Step 3: Remove the scorching hot pan from the preheated oven and place on the stove top or other safe surface. Pour the batter into the pan. You will hear a delightful sizzle sound!
Step 4: Bake for about 20 minutes. A toothpick will come out clean when inserted in the middle. Alternatively, the bread will spring back to the touch.
Step 5: Remove from the oven and set the pan on a cooling rack. Allow to cool for about 15 minutes before cutting. To store: place in an airtight container for up to two days or freeze for up to a month.
Pan Alternatives: If you do not have a cast iron pan, no problem! Use a 9×9″ baking pan that you are able to preheat in the oven.
The nutrition information provided below is for the recipe as written using organic brown sugar. Bread may be sliced into twelve wedges.
- Serving Size: 1 slice
- Calories: 180
- Sugar: 5g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Keywords: gluten free corn bread cast iron honey