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Gluten-free Rice Flour Cornbread

Gluten-free Rice Flour Cornbread prepared dish

This tender gluten-free cornbread uses yellow cornmeal and white rice flour for a light crumb with crisp golden edges. It is lightly sweetened, easy to slice, and ideal alongside chili, barbecue, soups, or roast chicken.

This recipe is american style, dinner, scaled for 8 servings, with 12 min prep and 23 min cook.

Prep: 12 min · Cook: 23 min · Total: 35 min · Serves: 8

Quick cooking notes

  • Core ingredients include fine yellow cornmeal, unsalted butter, granulated sugar, baking powder.
  • Follow all 10 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 8 servings.

Ingredients

  • 1 cup fine yellow cornmeal
  • 5 tbsp unsalted butter (melted and divided)
  • 3 tbsp granulated sugar
  • 1 tbsp baking powder (gluten-free)
  • 1 tbsp honey
  • 1 cup whole milk (room temperature)
  • 2 large large eggs (room temperature)
  • 0.75 tsp fine salt
  • 0.75 cup white rice flour

Instructions

  1. Place a 9-inch cast-iron skillet or 9-inch round metal cake pan on the center rack, then preheat the oven to 425°F (220°C) for at least 10 minutes so the pan becomes hot enough to crisp the edges.
  2. Measure 1 cup fine yellow cornmeal, 0.75 cup white rice flour, 3 tbsp granulated sugar, 1 tbsp gluten-free baking powder, and 0.75 tsp fine salt into a large mixing bowl, then whisk for 30 seconds until the dry ingredients look evenly combined and free of visible clumps.
  3. Crack 2 large eggs into a medium mixing bowl and whisk vigorously for 20 seconds until no streaks of white remain.
  4. Add 1 cup room-temperature whole milk, 4 tbsp of the melted unsalted butter, and 1 tbsp honey to the eggs, then whisk for 30 seconds until the mixture is smooth and the honey is fully dissolved.
  5. Pour the wet mixture into the large bowl of dry ingredients, then stir with a flexible spatula for 45-60 seconds just until no dry pockets remain; the batter should be thick but pourable, with a slightly gritty cornmeal texture.
  6. Carefully remove the hot skillet from the oven using thick oven mitts, place it on a heatproof surface, and add the remaining 1 tbsp melted unsalted butter, swirling for 10-15 seconds to coat the bottom and sides.
  7. Immediately scrape the batter into the hot buttered skillet with the spatula, spread it into an even layer, and listen for a gentle sizzle around the edges, which helps form a crisp crust.
  8. Return the skillet to the center rack and bake at 425°F (220°C) for 20-23 minutes, until the top is deep golden, the edges pull slightly from the pan, and a toothpick inserted in the center comes out clean or with only a few moist crumbs.
  9. Transfer the skillet to a wire rack and let the cornbread cool in the pan for 10 minutes, which allows the crumb to set so the slices do not crumble excessively.
  10. Run a thin knife around the edge of the skillet, cut the cornbread into 8 wedges with a sharp knife, and serve warm when the interior is tender and steamy but firm enough to lift cleanly from the pan.

Nutrition (per serving)

  • Calories: 216
  • Protein: 5 g
  • Fat: 9 g
  • Carbohydrates: 30 g
  • Fiber: 2 g
  • Sugar: 9 g
  • Sodium: 399 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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