Gluten Free Cornbread with Cherry Butter

This is probably one of the best things to ever come out of my kitchen.  It is bright and has a rich flavor!  Perfect as a side dish, breakfast, dessert or afternoon snack.

Gluten Free Corn Bread with Cherry butter petitfoodie

This lightly sweetened cornbread is perfectly moist.  The vibrant cherry butter not only adds color but gives it a bright pop of tart, sweet and creamy flavor.

GF Cornbread with Cherry butter petitfoodie

Cornbread is one of my favorite recipes.  I love how versatile it can be.  You can make a pan and have breakfasts, snacks, sides all week long.  It’s one of my favorite treats.  Topped with this over the top delicious cherry butter – amazing!

gf cornbread with cherry butter www.petitfoodie.com

I used the reserved cherries from this Recipe to make the butter.  If you have not made the prosecco recipe, (you are truly missing out!) you could easily make the sweetened cherries before hand.  I have included the recipe for those below, as well.

Gluten Free Cornbread with Cherry Butter

  • Prep Time: 15m
  • Cook Time: 25m
  • Total Time: 40m
  • Serves: 4

Ingredients

Cornbread

  • 1 cup All Purpose Gluten Free Flour
  • 1 cup cornmeal
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 3 teaspoons baking powder
  • 1 egg
  • 3/4 cup milk
  • 1/3 cup canola oil

Cherry Butter

  • 1/3 cup butter, room temperature
  • 1/4 cup simmered sugar cherries

Instructions

Cornbread

  1. Preheat oven to 375*. Grease a 9x9 inch square baking pan.
  2. In large bowl mix egg, milk and oil until light and fluffly.
  3. Add in salt, sugar, baking powder and mix until combine.
  4. Slowly pour in flour and cornmeal. Mix until just combine.
  5. Pour mixture into baking pan and bake for 20-25 min.

Cherry Butter

  1. If needed simmer 1/4 cup fresh cherries in 1/2 cup water and 1/3 cup sugar until soft. Then remove the cherries to cool and reserve the simple syrup for later use.
  2. Using food processor combine butter and cherries. Pulse until well blended.
  3. Place in fridge until 30 minutes before serving.
  4. Allow to come to room temperature to spread onto cornbread.
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