bakingglutenfreememories Cornbread is a good staple to eat with soups and chilis. I have never been a fan of sweet cornbread though, I’d rather eat it with butter or maybe a little honey on top as a rare treat. More often than not, the cornbread that I have eaten elsewhere or that others have made for me, is always sweet. So I made a savory cornbread recipe for those that also prefer it that way.
This savory cornbread is just right, it is not too moist or dry, not too cakey or crumbly, nor dense. It is so good eaten warm with butter on top along with some hearty soup.
This cornbread contains melted butter which adds to its delicious, buttery flavor. However, it can easily be made dairy-free by substituting the butter with oil or a vegan butter, for those that need it.
How to Make Savory Cornbread
- First, melt the butter and let it cool.
- Then preheat the oven to 375 degrees Fahrenheit and lightly oil a 9.5” x 7.5” glass baking dish or one similar in size.
- In a large bowl, mix together the eggs, water, and melted butter.
- Next, add in the cornmeal, flour, baking soda, baking powder, and salt. Use a wire whisk to mix the ingredients just until it becomes smooth, not clumpy. Be careful not to over mix.
- Pour the batter into the baking dish and bake it on the middle oven rack for 25 minutes or until an inserted toothpick comes out clean, or the middle springs back when touched.
- Allow the cornbread to cool, but serve while still warm. Top with butter, honey, or both!
Storage Tips and Notes
- This recipe is really best with melted butter, but oil can be substituted for the same amount
- It stores best in a sealed container at room temperature for 2 days or in the freezer
Savory Cornbread
Ingredients
- 1¼ cups King Arthur Gluten Free Measure for Measure Flour (177g)
- ¾ cup cornmeal (116g)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 2 eggs
- 4 tablespoons butter, melted (can substitute oil for the same amount)
- ¾ cup + 2 tablespoons water (173ml + 2 T)
Instructions
- First, melt the butter and let it cool.
- Then preheat the oven to 375°F and lightly oil a 9.5'' x 7.5'' glass baking dish or one similar in size.
- In a large bowl, mix together the eggs, water, and melted butter.
- Next, add in the cornmeal, flour, baking powder, baking soda, and salt. Use a wire whisk to mix the ingredients just until the batter becomes smooth and not clumpy. Try not to over mix.
- Pour the batter into the baking dish and bake it on the middle oven rack for 25 minutes or until the middle springs back when touched, or an inserted toothpick comes out clean.
- Allow the cornbread to cool, but serve while still warm. Top with butter, honey, or both combined!
