Gluten Free Cornbread with Roasted Veggies -Family Style
The roasted vegetables and corn kennels give a great texture to this wonderful gluten free cornbread!
The key to a delicious cornbread starts with the cornmeal. Opt for a medium or fine grind cornmeal for a lighter texture. Stone-ground cornmeal adds a rustic touch and enhances the flavor. Avoid using self-rising cornmeal, as it can affect the rise and texture of the cornbread.
Check other cornbread recipes here:  The best gluten and dairy free cornbread, Homemade cornbread with honey.

  • 2 cups Extra white Gold 1:1 Gluten Free All Purpose flour
  • 1 cup cornmeal
  • 1 cup sugar
  • 1 ½ tablespoons baking powder
  • 1 teaspoon salt
  • ½ cup (8 tablespoons)unsalted butter - melted
  • ½ cup oil
  • 1 ¼ cups buttermilk or milk
  • 3 large eggs
  • 1 cup chopped roasted red peppers
  • 1 small onion, sliced and cooked in a pan
  • 1 cup thawed corn kennels

  • Preheat oven to 350 degrees and grease a 9×13 inch pan.
  • In a large bowl blend Extra White Gold all purpose flour, cornmeal, sugar, baking powder, and salt.
  • In a medium bowl mix together butter, oil, buttermilk, and eggs.
  • Add wet ingredients to dry ingredients and mix until combined.
  • Transfer batter to your prepared pan.
  • Spread vegetables on top of batter. Bake for 40-50 minutes until golden and a toothpick inserted in the middle comes out clean or with only a few crumbs.
  • Allow to cool for 15-20 minutes in the pan before cutting into squares and serving. Serve with butter and honey if desired. Store in airtight container at room temperature up to 3 days or in the fridge for 1 week.


1 comment



Easy recipe to follow! Just what I needed!

Write a comment

Comments are moderated