I’ve always been fond of corn bread. I don’t know if it’s the texture or the slight sweetness, but there’s just something so delicious about this rather simplistic fall bread. I’m sort of a purist when it comes to my corn bread; I’m not a huge fan of it in stuffing and I don’t care for it studded with jalapeños; give it to me toasted for breakfast with a nice smear of Irish butter or jam, and I’m all in! As a matter of fact, when I was pregnant with my first child, I craved corn bread and corn muffins on a regular basis! That may have been part of the reason I gained more than 50 pounds with her; yikes!
For this gluten free version, my secret ingredient to keeping it nice and moist is creamed corn. Yes, from a can. I know, I know. The food snobs are gasping. Truth be told, food from a can is not really part of my kitchen repertoire, unless I’m adding beans to a recipe or opening a can of tuna fish for lunch. Well, despite the buttermilk and the melted butter in this recipe, it still seemed too dry. That’s what happens with gluten free flour blends. They tend to yield a drier end result. Hence, the addition of the creamed corn works by adding more moisture and richness from the sweet corn and its milky liquid.
Serving and storing tips:
- The bread is best served warm or toasted. If making ahead, wrap the entire loaf (un-sliced) in aluminum foil and warm it up in the oven. Slice and enjoy.
- For the holiday table, serve slices of the bread arranged on a pretty wood board. I like to place a piece of white parchment on the board, too.
- I like a sweet jam on my corn bread, like quince. Fig jam would be lovely, too. I spoon a bit of the jam into a petite vintage mug or coffee cup.
- Once the bread is cooled, if you’re not eating it right away, wrap the loaf in parchment paper, then place it in a plastic ziplock bag. Wrapping the bread in parchment first will prevent the bread from getting too wet inside the bag; enjoy within 1-2 days for optimum freshness.
Gluten Free Buttermilk Corn Bread
- 1 1/4 cups gluten free flour blend with xanthan gum (I used Pillsbury Gluten Free All-Purpose flour for this recipe)
- 3/4 cup cornmeal (I used yellow stoneground cornmeal)
- 1/4 cup granulated sugar
- 2 tsp. baking powder
- 1/3 tsp. sea salt
- 1 cup buttermilk
- 1 large egg, beaten
- 4 Tbsp. melted unsalted butter
- 1 14.75 ounce can of Cream Style Sweet Corn (I used Green Giant brand)
- Step 1 Preheat oven to 350 degrees.
- Step 2 Line a standard loaf pan with parchment paper so that you have overhang. This makes it easier to lift the loaf out of the pan later.
- Step 3 In a large bowl, whisk together all of the dry ingredients.
- Step 4 In a separate bowl, mix together all of the wet ingredients.
- Step 5 Pour the batter into the loaf pan and smooth the top.
- Step 6 Bake in center of the oven for about 55 minutes or until a toothpick inserted in center of loaf comes out clean.
- Step 7 When the loaf has cooled slightly, lift it out of the pan using the sides of the parchment paper.