“I’m A Jiffy Girl!”

Making a great gluten free cornbread has been my quest for eight years! Still today, after eight years of knowing I have a wheat allergy and switching to a wheat-free diet, whenever I hear something is “Gluten Free”, I think “tasteless” and “dry” and, well, pretty much CARDBOARD. A great cornbread can be none of those things. Cornbread is supposed to be a mouthful of joy. This recipe mimics the flavor and texture of “Jiffy” cornbread, only BETTER! I am not the kind that likes a savory cornbread with actual pieces of corn in the batter. I’m a JIFFY GIRL through and through! I like my cornbread sweet, moist and cake-like.

Personally, I am not a fan of commercial gluten free products. However, the answer to my problem came to me watching a William Sonoma YouTube video on making gluten free pasta. Yes, this is going to be a free advertisement for my favorite GF product. The answer to my problem is “Cup4Cup” Gluten Free Flour. It truly does mimic wheat flour, even it’s elasticity.

Most cornbread recipes call for equal parts cornmeal to flour. I didn’t want to do that because I wanted my cornbread to have a stronger corn flavor. So not only do I use the “Cup4Cup”, I replaced the second part of flour with corn masa – a product made from hominy. Corn masa, used in a lot of Central American foods, is slightly sweet in flavor, helps with the doughiness and hold the recipe together in flavor and texture.

I also use duck eggs instead of chicken eggs because I am allergic – I mean REALLY ALLERGIC to chicken eggs. But if you didn’t know, the fat in the larger yolk of the duck egg makes baked goods much richer. It also means whatever you are baking will have more protein. You might want to consider using duck eggs and tasting the difference for yourself.

Enough Talk! Let’s do this!

Equipment you’ll need: a 9×13 baking dish – or – if you have it, a #9 cast iron pan (you’ll get better browning and a great crust with cast iron), a bowl for dry ingredients, a bowl for wet ingredients, a glass quart size measuring cup, a spoon for mixing and a whisk.

Ingredients:DRY: 2 cups cornmeal, 1 cup “Cup4Cup”, 1 cup corn masa, 1 cup cane sugar, 1 tbsp gluten free baking soda, 1 tsp salt, WET: 2 cups buttermilk, 4 duck eggs, 1 cup + 2 tbsp butter.


Preheat the oven to 375*

Measure 2 cups of buttermilk in the glass measuring cup. Add 1 tbsp of gluten free baking soda. Stir to blend and set aside.

Melt 1 cup of butter in the microwave and pour it into a large bowl. To this add 1 cup of sugar and whisk until thoroughly mixed and the sugar is mostly dissolved. Set this aside.

Add the 4 duck eggs, the buttermilk and baking soda to the butter and sugar. Whisk until completely blended. The eggs should be completely incorporated and the batter should become very yellow from the yolks.

In another bowl, add together the rest of the dry ingredients and stir to combine.

Slowly incorporate the dry ingredients into the wet mixture. Make sure not to over blend or the dough may go “flat”. Your dough should be a sticky blobby batter.

Use the remaining 2 tablespoons of butter to grease and prepare your pan. The butter will help with the browning and add it’s richness to the crust .

Spoon the batter into the prepared pan and smooth out the top. Place on the center rack in your oven and don’t disturb it for 35 to 40 minutes or until you can poke it with a tooth pick in the center and it comes out clean with no batter or crumbs.

THAT’S IT! It’s that easy!

Here is a little slice of joy.

The Best Gluten Free Cornbread Ever!

I really hope you try this recipe. It has been eight years in the making and I think I nailed it this time. As always,  thank you for coming by to read this. I’d like to grow my readership. If you enjoyed this blog post, add a comment and share it with a friend. 😀 Please visit, subscribe and like my YouTube channel Kickin’ it with Karen: Beyond Sauerkraut to find more things I’ve made.

This video will premiere on Tuesday, January 22, 2019 at 7pm. Come on by and watch it with me. I hope to see you there.

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