Following a gluten-free diet does not mean living a life without your favorite comfort foods. If cornbread ranks high on your list of oft-craved carb comfort, you’re going to love our gluten-free cornbread recipe, inspired by Petit Foodie. As a special bonus, our scrumptious compound butter is quite literally the cherry on top. Gone are the days when gluten-free eating meant a diet of baked-goods deprivation. Today, you can find an appetizing array of gluten-free flours and a nearly endless number of gluten-free baking recipes to satisfy any comfort food craving you have. Got a hankering for cornbread? Stop what you’re doing right now and bake this gluten-free cornbread recipe! ALSO TRY: Honey cornbread muffins Make-ahead tip: You can make the cherry butter up to one week in advance. Keep the butter refrigerated until about 30 minutes before you want to serve it. Let it sit at room temperature to allow it to soften into a spreadable consistency. If you try to spread cold butter on cornbread (or any bread, for that matter!), you’re going to end up with a disappointing pile of crumbs.
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Whisk wet ingredients together
In a large bowl, whisk together egg, milk and oil until the mixture is light and fluffy. This will incorporate some air into the dry ingredients and help the baking powder leaven the cornbread.
Add in dry ingredients to form a batter
Stir in salt, sugar and baking powder until incorporated. Slowly add flour and cornmeal, alternating 1/2 cup of each at a time and mixing until just combined.
Scrap batter into glass dish
Pour the batter into a greased baking dish and bake for 20 to 25 minutes or until a knife inserted in the center of the cornbread comes out clean.
Allow cornbread to bake for 20 to 25 minutes
While your gluten-free cornbread is baking, make the cherry butter — one of many that culinary pros call “compound butters.” These are simply combinations of butter and something to flavor it.
Simmer cherries in water and sugar mixture
To make the cherry butter, combine pitted fresh cherries, water and sugar in a small pan over medium heat. Simmer the ingredients until the cherries are soft. Pour the cherries into a colander to drain.
Combine cherries and butter in a food processor
When the cherries are cool, place them and the softened butter in a food processor and pulse until well-combined. The butter will be chock full of delicious red bits of cherry sweetness. Transfer the cherry butter to a serving bowl and refrigerate to firm it up. Serve it as a spread for warm squares of cornbread.
This recipe is best served straight out of the oven with a generous serving of our cherry butter!
A tasty and beautiful side dish!
Courses Bread
1 egg3/4 cup 2% or whole milk1/3 cup canola oil1/2 teaspoon salt1/2 cup granulated sugar1 tablespoon baking powder1 cup all-purpose gluten-free flour1 cup cornmeal
Cherry butter:
1/2 cup fresh cherries, pitted1/3 cup water1/3 cup granulated sugar1/3 cup butter, softened to room temperature
Cherry butter:
