Gluten Free Blueberry Lemon Cornbread

I have a horrid confession to make…I’ve been eating large quantities of pre-packaged gluten free foods.  Cookies, breads, frozen meals; anything that did not have to be measured, mixed, and cooked by “yours truly”.  My turn to the dark side happened after burning myself out during the holiday season.  Frenetically baking like Betty Crocker on crack will eventually catch up with a person.  Not to mention the “episode” involving my dog Baxter eating two dozen freshly baked gluten free cookies.  Oh the horror!

After a month (or two) of recuperation and a detox from hydrogenated oils, I am back in fighting form and ready to bust out of my gluten free baking slump.  My latest recipe is a twist on my “traditional” cornbread.   I wanted to add a sweetness to the cornbread’s dense consistency.  The addition of blueberries, lemon, and honey make this an awesome breakfast bread.

I have to admit – nothing beats homemade.  Hmmm, if only I could find someone to bake for me!

Blueberry Lemon Cornbread

Grease bottom & sides of 8 x 8 baking dish with butter

1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon xanthan gum
1/2 cup millet flour
1/4 cup sugar
1 cup cornmeal
1 cup buttermilk
1 egg
1/2 cup sour cream (I used Daisy Reduced Fat)
1/4 cup canola oil
1/4 cup honey
1 tablespoon lemon juice
Zest of one small lemon
1 cup blueberries (I used frozen)
Additional sugar for pan bottom (approx 1/4 cup)

Preheat oven to 375 degrees. In a large bowl combine all dry ingredients. In a separate bowl, whisk all wet ingredients (include lemon zest) together. Slowly add wet ingredients into bowl of dry ingredients until incorporated. Fold in blueberries. Sprinkle sugar into bottom of pan (enough to coat) before pouring batter. Bake 25 to 30  minutes.

20 Replies to “Gluten Free Blueberry Lemon Cornbread”

  1. Looks delicious, Maureen! As strange coincidence would have it – as I read your blog post, I happened to be munching on a slice of gluten-free lemon bread/cake loaf, and I have some frozen blueberries in the freezer… I’ll have to marry the two using your recipe! =)

    Cheers, Pete

  2. Wow, this sounds wonderful. I just finished up the last of the caramelized onion with goat cheese cornbread from smitten, and I think the secret to super moist cornbread must be in the buttermilk. I will definitely try this one. Any special reason for the millet flour? Could I substitute corn flour? What does the xanthum gum do?

  3. This sounds great. Pre-packaged gluten free foods are so much better than they used to be but from scratch is always better!

  4. ooh, i tried something like this, with the addition of basil, after seeing it on susan (food blogga)’s site 🙂 yum yum!!

  5. Still no baked goodies for me. Rats! But I’m making progress, technologically speaking. Your podcast was the first thing I EVER downloaded and listened to on the iPod Touch. You’re so clever! And it was great to hear your voice.

  6. StuffCooksWant, the xanthan gum acts as a binder. It’s pricey, but a little bit goes a long way.

  7. To answer StuffCooksWant’s questions:

    I’ve made many batches of cornbread, but this is the first time I’ve tried it with buttemilk. The moistness was AMAZING!!

    I added the millet flour as it creates a light, crunchy crust for baked goods. It also is a “healthy” flour.

    Kate is absolutely right — xanthan gum is a binder for gluten free foods. Xanthan gum is our gluten free equivalent to “gluten”.

    🙂

  8. First, no judgment (LOL), but glad you’re back from the dark side and with new enthusiasm I’d say from your last couple of recipes! A cornbread married to a sweet fruit type bread–genius! 🙂

    FYI–A container of xanthan gum lasted five years for me!! And, it was still good long after the expiration date.

    Shirley

  9. Wow, that looks so good. My grand kids would love this. My youngest grandchild is allergic to gluten so new recipes to get him to eat are always welcome. Good work!!
    Thanks,
    Sandy, webmaster at Dentist Spokane site.

  10. My wife recently found out that she is allergic to wheat (gluten) and we have a good friend who is a celiac (sp?) so I have been looking for good gluten free recipes like this- BUT damn if I just found out that I am allergic to dairy! The buttermilk seems like that is what makes it. Can you substitute maybe coconut milk or almond milk and get similar results?

  11. After i read this post I instantly made my own. Though I am not a baker king but to tell I made it. Its not really important either your a baker or not as long as it instructed well. WELL, thanks and I hope you’ll post some more.

  12. I spend a good amount of time searching for good gluten free recipes on the internet ever since my son became allergic. To say my son is a picky eater is a gross understatement, which is why I’m so grateful when I find something that he likes. My wife and I have tried this recipe now three times and have even started working on variations to keep everything new and exciting. My son absolutely loves this recipe so I highly recommend this one to anybody who is in the same situation that I’ve been in.

  13. Oh yes, I’ve been gluten free for 6 months now.. it’s hard to make food with gluten free flour and baking is really really hard. Your cake here looks great, I’m definitely going to try it. Thanks for posting it, seems like I’m on the same boat and going to read each and every post on your blog very soon. Goint into my fav list now… bye n thanks!

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