Gluten Free Cornbread with Sun Dried Tomato Butter
Gluten Free Cornbread with Sun-Dried Tomato Butter
Prep Time
10 mins
Cook Time
30 mins
 

Tender crumbed cornbread with sun-dried tomato butter spiked with jalapenos and calabrian chili

Course: Side Dish
Cuisine: American
Keyword: cast iron cooking, cornbread, glutenfree, side dish
Servings: 8 people
Author: MacKenzie
Ingredients
Cornbread
  • 1 1/4 cup gluten free cornmeal
  • 1 1/4 cup gluten free oat flour
  • 1 teaspoon kosher salt
  • 1/4 cup granulated sugar
  • 1 tablespoon light brown sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 2 large eggs
  • 2 cups buttermilk
  • 8 tablespoons unsalted butter softened
  • 1 tablespoon chives chopped
  • 1 1/2 cups fresh corn kernels
Sun-dried Tomato Butter
  • 8 tablespoons unsalted butter
  • 1/4 teaspoon kosher salt
  • 1 medium jalapeno minced
  • 2/3 cup sundried tomatoes finely chopped (not oil packed)
  • 2 calabrian chilies finely chopped (packed in oil)
Instructions
Cornbread
  1. Preheat oven to 375 degrees and lightly spray cast iron skillet with cooking spray.

  2. In large mixing bowl whisk together all of the dry ingredients.

  3. In medium sized bowl whisk together all remaining ingredients until well combined.

  4. With a wooden spoon stir together then wet ingredients into the dry ingredients; stirring to combine. Spoon mixture into prepared skillet and bake for 30-35 minutes. Remove from oven and allow to cool for 10 minutes before cutting.

Sun-dried Tomato Butter
  1. In small bowl stir together all ingredients for butter. Place in refrigerator until ready to use.

  2. To serve cut cornbread into wedges and top with butter.

Recipe Notes

Allow cornbread to cool slightly before cutting or it will not stay together and crumble.  

I have not tested the shelf stability of this cornbread but I would keep it in the refrigerator.