Pomegranate Cornbread
Gluten-free Pomegranate Cornbread is a vibrant twist on a classic comfort staple. A 50/50 blend of cornmeal and gluten-free flour creates that perfect, tender crumb while delivering plenty of rustic corn flavor.
Juicy pomegranate arils and whole corn kernels are folded into the batter for pops of sweetness and delicious texture in every bite. Fresh herbs like sage or rosemary add a warm, aromatic note that makes this loaf feel special enough for holidays yet it’s simple enough for busy weeknights.
Serve it alongside chili, roasted meats, or seasonal salads, or enjoy it on its own as a colorful, crowd-pleasing side. It’s a hit every time and folks won’t believe it’s gluten-free!
Pomegranate Cornbread
Yield: 9
Prep time: 10 MinCook time: 40 MinTotal time: 50 Min
Ingredients
- 1 cup cornmeal
- 1 cup gluten free flour, with xanthan gum*
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ cups plain yogurt or thick kefir (or dairy free yogurt)
- ¼ cup honey or maple syrup
- ¼ cup melted butter, ghee, or neutral oil
- 1 egg
- 1 cup cooked whole corn kernels (well-drained; fresh, frozen, or canned)
- 1 cup pomegranate arils
- 1-2 tbsp finely chopped fresh sage or 1 tbsp finely chopped rosemary
Instructions
- Heat oven to 375 degrees F. Grease an 8x8 in pan or similar
- In a large bowl, whisk cornmeal, baking powder, baking soda, and salt.
- In another bowl, whisk yogurt, honey, melted butter, egg, and vanilla until smooth.
- Stir wet ingredients into dry just until combined. Fold unicorn kernels, pomegranate arits, and your chosen herb.
- If the batter looks much thicker than a typical muffin batter, loosen with 1-3 tbsp of milk or water so it spreads easily in the pan.
- Scrape batter into the pan, smooth the top and bake for 30-40 minutes, until golden and a toothpick in the center comes out clean. Cover with foil if it browns quickly.
- Cool at least 10 minutes so it sets, then slice.
Notes
- *If your gluten free flour doesn’t have xanthan gum, add ½ tsp with the dry ingredients.