Grandma Betsie’s Gluten Free Fried Cornbread

Grandma Betsie's Cornbread -


My Grandma Betsie has been making fried cornbread most of her life (99 years old!) and this is, hands down, the BEST cornbread I’ve ever had. Not paleo, but it is gluten free. Growing up, we always had fresh fish which Grandma would fry up with piles of delicious cornbread, homegrown butter beans & sweet corn. Some of my best memories are sitting around Grandma’s dining room table, eating my fill of homegrown and home cooked food with my Grandma, Granddaddy and Dad. Of course, today I use coconut oil instead of vegetable oil, and don’t eat legumes, but the cornbread stays the same. Tons of wonderful memories every time I fix Grandma Betsie’s Gluten Free Cornbread. I hope that my boys will one day do the same for their kids and pass our traditions down to the next generation. Here’s the recipe. Maybe you’ll make some memories, too.

  • 1 cup yellow corn meal
  • 1-2 tsp. sugar
  • 1 1/4 tsp. baking powder
  • 1 egg
  • 3/4 – 1 cup water

For the cornbread heat your oil in a well seasoned cast iron skillet or ceramic coated skillet. This is the one I use. Pour the cornbread into 3 inch-ish patties like you would pancakes. The cornbread mix should be liquidy – not too thick. Brown lightly on one side, then flip when the edges turn brown. Serve with Kerrygold grassfed butter. Makes about 8 – 9 3 inch-ish corn cakes.

Grandma Betsie's Gluten Free Fried Cornbread -


Roxie Turner


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