Gluten Free Cornbread with Cherry Butter

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



  • 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



  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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