Gluten Free Tuesday: Brown Butter Cornbread

If you want to add more Southern recipes to your recipe box, Gluten Free Tuesday: Brown Butter Cornbread might be a recipe you should try. This recipe makes 6 servings with 410 calories, 11g of protein, and 15g of fat each. For 77 cents per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. A couple people really liked this side dish. 63 people were glad they tried this recipe. A mixture of butter, buttermilk, maple syrup, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Serious Eats. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. With a spoonacular score of 61%, this dish is good. Gluten-Free Tuesday: Dairy-Free, Egg-Free Coconut-Pumpkin Pie, Brown Butter Shortbread (Gluten Free + Refined Sugar Free), and Gluten-Free Tuesday: Allergen-free Chocolate Pumpkin Spice Cake are very similar to this recipe.

Servings: 6

 

Ingredients:

2 teaspoons baking powder

1/2 baking soda

6 1/2 ounces (1 1/4 cups) brown rice flour

4 tablespoons (1/2 stick) butter

2 cups buttermilk

7 1/2 ounces (1 1/4 cups) gluten-free cornmeal

2 large eggs

2 tablespoons maple syrup

1/2 teaspoon salt

Equipment:

oven

frying pan

pot

bowl

whisk

toothpicks

Cooking instruction summary:

Procedures 1 Adjust oven rack to middle position. Place a seasoned 12-inch cast iron skillet in the oven. Preheat oven to 425 °F. 2 I small pot, melt butter over medium heat until golden brown, about 3 minutes. Do not overcook. Remove it from the heat and allow to cool for three minutes. 3 In medium bowl, combine cornmeal, brown rice flour, baking powder, baking soda, and salt. Whisk to combine. Add buttermilk, eggs, maple syrup, and brown butter. Whisk until batter forms. 4 Remove cast iron skillet from oven. Spray with non-stick cooking spray or lightly brush bottom and sides of pan with with vegetable oil. 5 Pour batter into hot pan. Batter will sizzle when it hits pan. Return pan to oven. Bake for until cornbread is golden brown and toothpick inserted into center comes out clean, 18 to 22 minutes. 6 Allow to cool slightly, cut into pieces and serve. Cornbread is best the day it is made.

 

Step by step:


1. Adjust oven rack to middle position.

2. Place a seasoned 12-inch cast iron skillet in the oven. Preheat oven to 425 °F.

3. I small pot, melt butter over medium heat until golden brown, about 3 minutes. Do not overcook.

4. Remove it from the heat and allow to cool for three minutes.

5. In medium bowl, combine cornmeal, brown rice flour, baking powder, baking soda, and salt.

6. Whisk to combine.

7. Add buttermilk, eggs, maple syrup, and brown butter.

8. Whisk until batter forms.

9. Remove cast iron skillet from oven. Spray with non-stick cooking spray or lightly brush bottom and sides of pan with with vegetable oil.

10. Pour batter into hot pan. Batter will sizzle when it hits pan. Return pan to oven.

11. Bake for until cornbread is golden brown and toothpick inserted into center comes out clean, 18 to 22 minutes.

12. Allow to cool slightly, cut into pieces and serve. Cornbread is best the day it is made.


Nutrition Information:

Quickview
406k Calories
10g Protein
14g Total Fat
58g Carbs
9% Health Score
Limit These
Calories
406k
20%

Fat
14g
23%

  Saturated Fat
7g
46%

Carbohydrates
58g
19%

  Sugar
8g
10%

Cholesterol
90mg
30%

Sodium
396mg
17%

Get Enough Of These
Protein
10g
21%

Manganese
1mg
85%

Phosphorus
380mg
38%

Vitamin B6
0.5mg
25%

Vitamin B2
0.36mg
21%

Magnesium
84mg
21%

Vitamin B1
0.29mg
20%

Fiber
4g
19%

Calcium
174mg
17%

Zinc
2mg
16%

Vitamin B3
3mg
15%

Selenium
10µg
15%

Potassium
484mg
14%

Vitamin B5
1mg
13%

Iron
2mg
12%

Vitamin D
1µg
10%

Copper
0.19mg
9%

Vitamin A
455IU
9%

Vitamin B12
0.53µg
9%

Folate
28µg
7%

Vitamin E
0.97mg
6%

covered percent of daily need
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