Gluten-Free Southern-Style Cornbread

Kate Itrich-Williams
Kate Itrich-Williams
August 28, 2023
With its soft, crumbly texture and sweet corn flavor, this gluten-free Southern-style cornbread makes the most of a two-stage bake in the Anova Precision oven. First, steam a polenta-like mush made from cornmeal, buttermilk, water, and butter — this will be the glue that holds the bread together. Combine this with the remaining ingredients — more cornmeal, a touch of sugar, leaveners, and eggs — all in the same pan, then use the convection oven to bake at a high temperature to brown and crisp the top and sides. This cornbread is the perfect side for chili or fried chicken. Leftovers, toasted for a few minutes in the Precision Oven and then smeared with butter, make for an excellent breakfast.
Serves
8
Prep Time
00:20
Cook Time
00:30
Gluten-Free Southern-Style Cornbread
0
98
Ingredients
280 grams (2 cups)
stone-ground, medium-grind yellow cornmeal
480 grams (2 cups)
low-fat buttermilk
60 grams (1/4 cup)
water
28 grams (2 Tbsp)
unsalted butter
13 grams (1 Tbsp)
granulated sugar
2 tsp
kosher salt
2 tsp
baking powder
½ tsp
baking soda
2 large
eggs, lightly beaten
Steps

1. Preheat the Oven

Rack
Sous Vide Mode: Off
Steam: 100%
Temp: 212°F
Heat: Rear

2. Combine Cornmeal and Buttermilk

In a 9-inch non-stick round cake pan, combine 95 grams (⅔ cup) of the cornmeal and 120 grams( ½ cup) of the buttermilk with the water and butter. Stir with a fork to make sure all of the cornmeal is submerged.
Combine Cornmeal and Buttermilk

3. Steam the Cornmeal

Rack
Steam until the cornmeal has absorbed all of the liquid, 10 minutes.
Sous Vide Mode: Off
Steam: 100%
Temp: 212°F
Heat: Rear
00:10 Timer

4. Measure Remaining Dry Mixture

While the cornmeal-buttermilk mixture steams, whisk together the remaining 185 grams (1 ⅓ cups) cornmeal with the sugar, salt, baking powder, and baking soda in a small bowl.
Measure Remaining Dry Mixture

5. Adjust the Oven

Rack
Remove the pan from the oven and adjust the settings.
Sous Vide Mode: Off
Steam: Off
Temp: 400°F
Heat: Top, Bottom

6. Whisk in the Buttermilk

Use a whisk to break up the cornmeal mush, then very slowly whisk in the remaining 360 grams (1 ½ cups) buttermilk. Add about a tablespoon or two at a time at first, then once the buttermilk is easier to incorporate, you can whisk more in at once. When all of the buttermilk is added, the mixture should look like thick grits or polenta.
Whisk in the Buttermilk

7. Whisk in the Eggs and Dry Mix

Whisk in the eggs, followed by the dry mixture. Be careful and whisk slowly, as the pan will be quite full. Run a small spatula around the inside edge of the pan to loosen the batter.
Whisk in the Eggs and Dry Mix

8. Bake the Cornbread

Rack
Transfer to the oven and bake, rotating the pan halfway through baking if the cornbread is browning unevenly, until deeply browned and cooked through, 20 minutes. Let cool for at least 5 minutes before serving straight from the pan.
Bake the Cornbread
Sous Vide Mode: Off
Steam: Off
Temp: 400°F
Heat: Top, Bottom
00:20 Timer
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