Cheddar Chive Cornbread (gluten-free)
This deliciously cheesy Cheddar and Chive Cornbread is the perfect accompaniment to soups and stews. It's made with a homemade gluten-free flour blend and cornmeal and is soft, tender and very easy to make.
Servings: 16 servings
Calories: 219kcal
Ingredients
- 180 g homemade gluten-free flour FTL blend
- 180 g cornmeal
- 2 teaspoons baking powder
- ¼ teaspoon bicarbonate of soda
- ½ teaspoon salt
- 360 g whole milk
- 1 tablespoon apple cider vinegar
- 2 eggs medium
- 90 g unsalted butter melted
- 60 g honey
- 240 g mature cheddar grated
- 5 g fresh chives finely chopped (2 tablespoons)
- 120 g sweetcorn
Instructions
- Line a 20cm (8 inch) square baking tin with baking parchment, allowing a little overhang on the sides for easy removal after baking. Lightly grease the tin then set aside.
- Pre-heat the oven to 180°C / 160°C fan assisted / gas mark 4 / 350°F.
- Combine the whole milk with the vinegar in a jug or bowl with a pouring spout. Stir briefly then rest for at least 5 minutes to allow the vinegar to curdle the milk.
- Whisk together the dry ingredients (gluten-free flour, cornmeal, baking powder, bicarbonate of soda and salt) in a large mixing bowl.
- Add the eggs, honey and melted butter into the milk mixture and whisk well.
- Make a well in the dry ingredients and pour the wet ingredients in, whisking all the while until well combined.
- Add the cheddar and chives and fold into the cornbread batter until combined. Finally gently stir in the sweetcorn kernels.
- Pour the batter into the prepared baking tin and bake for 35 minutes until the top is golden brown.
- Remove from the oven and sprinkle over the final 40g cheddar cheese and place back into the oven for a final 5 minutes.
- The cornbread is ready when the cheese has melted and the bread is just starting to pull away from the sides of the tin. An inserted skewer should come out clean.
- Allow the cornbread to rest in the tin for 10 minutes, before carefully removing. You can cool the bread on a wire rack or serve warm.
Video
Notes
Gluten-Free Flour – FTL Blend: This recipe uses my Homemade Gluten-Free All-Purpose Flour and I don’t recommend substituting. It is a balanced mix of wholegrain and starchy flours, eliminating the need for xanthan gum. The blend includes sweet rice flour, sorghum flour, oat flour, and tapioca flour, providing structure and texture without extra binders. For substitution tips, check the original post for this flour mix.
Eggs. The eggs used in this recipe are medium size, 60g each with shell and 50g without shell. If you can't get hold of medium eggs I suggest you weigh the amount.
Cornmeal. Finely ground cornmeal works the best here.
Store: This cornbread stales quite quickly. You can store it in an airtight container at room temperature for a couple of days.
Freeze: It’s best to freeze as a whole as this limits spoilage. Allow to cool completely then wrap it tightly in cling film (plastic wrap) and double wrap in aluminium foil. Store in the freezer for up to 3 months.
Re-heat. You can re-heat slices of this cornbread in the microwave for about 20 seconds each. Ingredient measurements: Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy. US customary measurements: These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups Nutrition information: Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification. The nutrition serving is for 1 piece of cornbread.
Freeze: It’s best to freeze as a whole as this limits spoilage. Allow to cool completely then wrap it tightly in cling film (plastic wrap) and double wrap in aluminium foil. Store in the freezer for up to 3 months.
Re-heat. You can re-heat slices of this cornbread in the microwave for about 20 seconds each. Ingredient measurements: Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy. US customary measurements: These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups Nutrition information: Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification. The nutrition serving is for 1 piece of cornbread.
Nutrition
Calories: 219kcal | Carbohydrates: 22g | Protein: 7g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 50mg | Sodium: 206mg | Potassium: 161mg | Fiber: 2g | Sugar: 5g | Vitamin A: 390IU | Vitamin C: 1mg | Calcium: 168mg | Iron: 1mg