Gluten-free Sourdough Cornbread

This cornbread is fermented for 24 hours, resulting in a tender, slightly sweet flavor that's the perfect addition to any dinner table!

But since you're asking me, I'll tell you my opinion: all cornbread is authentic, as long as it's good, hot, and made with love and fresh ingredients.

-Jeremy Jackson

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If you are looking for a dry and crumbly recipe for cornbread, this is not it. Fluffy, moist and sweet, this cornbread will complement many hearty dinners. Now, I know there is a disagreement about whether or not cornbread should be sweet, but I grew up on Jiffy cornbread and I like it in the middle, leaning toward sweet!

This cornbread is made with a mixture of gluten free sourdough starter, cornmeal and masa harina. Masa harina is made by cooking dried corn kernels in a lime solution (here, "lime" refers to calcium hydroxide, not the fruit) to create hominy. This process imparts the distinctive tangy flavor to corn tortillas. Once the kernels have soaked, they are rinsed, dried, and ground into a fine powder that resembles flour.

You want to make sure your cornmeal and masa harina are certified gluten free. I really love the King Arthur Organic Masa Harnia and it is certified gluten free. Bob’s Redmill has cornmeal (medium grind) that is gluten free also. Always check your labels!

This mixture ferments in the fridge for 12-24 hours. I like to mix it up around 4pm the day before I want to bake it, so then it is ready for me to bake right before dinner time the following day. You will want to serve this cornbread warm! This cornbread is still good, and not dried out the following day, so no worries if you have leftovers!

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RECIPE

Makes one 8x8 pan or 12 inch skillet

INGREDIENTS:

• 150 grams gluten free starter or discard

• 150 grams medium grind organic cornmeal

• 75 grams organic masa harina

• 80-100 grams sugar or coconut sugar

• 175 grams buttermilk, whole milk or milk alternative

• 75 grams melted butter

• 2 large eggs, lightly beaten

• 1 tsp salt

• 1 tsp baking soda

• 1 tsp baking powder

METHOD:

• Whisk together your cornmeal, masa harina, sugar and salt in a medium bowl, set aside.

• In a separate bowl, whisk together your starter, buttermilk, eggs and melted butter.

• Add your buttermilk mixture to your cornmeal mixture and mix until combined.

• Cover, place in your fridge and let ferment for 12-24 hours.

• When ready to bake, preheat your oven to 400 degrees and grease your 8x8 pan or cast iron skillet. I grease mine with a healthy dose of butter.

• Remove your batter from the fridge, sprinkle your baking soda and baking powder over your batter. With a wooden spoon or spatula, mix in baking soda and baking powder until completely incorporated. Your batter will start to get light and airy.

• Pour batter into your baking dish and make sure it is even distributed.

• Bake at 400 degrees for 20 minutes or until middle is set.

• Remove from oven, let cool for about 10 minutes, serve warm!

Gluten Free Sourdough Cornbread

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I would love to see what meals you pair your cornbread with! We are definitely a chili and cornbread family, but I also make it when I want my kids to be excited for dinner. If you have any questions, the chat is a great place to go for help. Don’t forget to tag me in your creations over on Instagram. Let’s stay social, share your bakes with me!

Happy Baking!

With gratitude,

Idris Craft