A fluffy, savoury and gluten-free cornbread recipe, flavoured with ricotta cheese and parmesan, so buttery delicious that it can be served as a side dish or as a warm appetizer.
When I worked as a Chef in Chicago, I learned to appreciate traditional North-American food! A good cornbread being one of them. Every chef I worked alongside with, could proudly whip up their version of this popular side dish.
There was one recipe however that stuck out and I quickly got my hands onto it! A gf cornbread recipe, baked in an oven dish, packed with cheese flavour but still so light and tasty.
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So, if you prefer a flourless cornbread that is gluten-free, tastes like fresh corn and is less crumbly, then this recipe is for you!
WHAT IS CORNBREAD?
Cornbread has it's origin from the Native American cuisine but has been made famous through classic Southern cooking. It has a crumbly consistency and does not require yeast like most breads, hence doesn't take time to make.
Cornbread can be either sweet or savoury depending on the ingredients used.
INGREDIENTS FOR GLUTEN-FREE CORNBREAD
Corn kernels that have been blanched. This can be prepared from fresh corn, otherwise use frozen or canned corn kernels.
Eggs are for binding the ingredients together and to make the cornbread fluffy. We need medium size eggs for this recipe.
Butter for moisture. Use unsalted butter.
Cornflour (cornstarch or maize) to thicken the cake. Cornflour is gluten-free hence perfect for this recipe.
Baking powder to increase the volume and lighten the cornbread.
Ricotta & Parmesan Cheese for flavour and a more creamy texture.
HOW TO MAKE CORNBREAD
The steps for making cornbread are fairly simple but I will show you a trick that will give you extra fluffy cornbread - one that will remind you of a cheese soufflé!
making the base
To start, seperate the eggs and melt the butter. Keep the whites on the side and add the yolks in a food processor along with the corn kernels, cornflour, baking powder, ricotta, grated parmesan and melted butter.
Mix all ingredients to a smooth puree and transfer to a bowl.
adding egg whites
Now, here is the trick - In order to add an airy, light texture to the cornbread, whisk the egg whites until they have reached stiff peaks. Then, gently fold the egg whites into the corn mixture using a rubber spatula until completely incorporated!
Lastly, season the corn mix with salt and pepper. And now, we are ready to bake this cornbread.
baking the cornbread
Line a baking dish with parchment paper and fill the corn mixture until the top. Bake in the oven at 160°C (320°F) for 1 hour.
To check if the cornbread has cooked, insert a wooden skewer into the bread. If it comes out clean, its cooked, if not then give it a few more minutes.
Take out the cornbread from the oven and let it slightly cool down before cutting into it.
SERVING IDEAS
Even though cornbread is meant to be a side or actually a bread, my version is so much more!
Leaving out any type of flour not only makes this a healthy gf cornbread recipe but it also gives it this rich, creamy corn taste that is so pleasant to eat!
It was so good that we actually ended up making a meal out of it!
I made this gluten-free cornbread with ricotta cheese and served it with charred corn, coriander and smoked chipotle aioli. The aioli complimented the corn beautifully and the coriander added freshness to the dish.
It was an absolute delight eating this for dinner or so I was told by my wife! If you want to give this combo a go, you will need the recipe for this easy chipotle aioli.
FAQ's
If the cornbread is too soft, it could be that is has not cooked enough. You have to bake it longer in the oven and increase the temperature until it has completely cooked.
As a rule keep the cornbread no longer than 5 days. Alternatively you can freeze the cornbread for up to 3 months.
If the cornbread is eaten the same day you made it, you can keep the cornbread covered in the baking dish itself at room temperature. For longer storage, keep refrigerated in an air-tight container.
WHAT DOES CORNBREAD GO WITH
Cornbread is traditionally served alongside a Thanksgiving or Christmas feast or Easter, Sunday Supper. However I am sharing some exciting new dishes with which you can also eat this cornbread.
It makes a great side for a dish like this Baked Chicken Breast, and if you are looking for a sauce to accompany it, then this Gravy Recipe would be great!
Another good dish to serve it alongside is with these braised Beef cheeks and for a vegetarian option, pair this healthy cornbread with these Roasted Baby Carrots.
It's such a versatile side, that you can practically pair it with anything! I hope you will enjoy making and eating this gf cornbread recipe as much as we did. Let us know how you go and watch the story here!
Gluten-free Cornbread with Cheese Recipe
Equipment
- food processor
- mixing bowl
- whisk
- baking dish
Ingredients
- 500 gram corn kernels cooked
- 2 eggs
- 70 gram unsalted butter
- 3 tablespoon cornflour
- 1½ tablespoon baking powder
- 80 gram ricotta
- 20 gram parmesan
- salt and pepper to taste
Instructions
- Seperate the eggs and melt the butter. Keep the whites on the side and add the yolks in a food processor.
- Add the corn kernels, cornflour, baking powder, ricotta, grated parmesan and melted butter to the yolks.
- Mix all ingredients to a smooth puree and place in a bowl. Meanwhile whisk the egg whites until they have reached stiff peaks.
- Gently fold the egg whites into the corn mixture using a rubber spatula until completely incorporated. Season with salt and pepper.
- Line a baking dish with parchment paper and fill the corn mixture until the top.
- Bake in the oven at 160°C (320°F) for 1 hour. Take out the cornbread and let it slightly cool down before cutting it.
- Serve it as a side to your favourite main.
Notes
Nutrition
Julia Neugebauer
Delicious substitute for bread. Fluffy and tasty.