Gluten Free Cornbread
A delightful twist on classic cornbread, this gluten-free version is simple to make and bursting with flavor. Perfect for those with gluten sensitivities, it pairs wonderfully with soups, stews, and barbecued meats.
Ingredients
Dry Ingredients
- 1 cup gluten-free all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup granulated sugar (optional) Can be omitted if preferred.
- 1 tablespoon baking powder (gluten-free)
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup milk (dairy or non-dairy)
- 2 large eggs Can be replaced with flax eggs for a vegan option.
- 1/4 cup melted butter or neutral oil
- 1 tablespoon honey or maple syrup (optional) Add for sweetness if desired.
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Lightly grease a 9-inch skillet or baking dish.
- In a large bowl, whisk together the gluten-free flour, cornmeal, sugar (if using), baking powder, and salt.
- In a separate bowl, whisk together the milk, eggs, melted butter (or oil), and honey (if using).
- Stir the wet mixture into the dry ingredients until just combined; take care not to overmix.
- Pour the batter into the prepared pan and bake for 20-25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Allow the cornbread to cool for a few minutes before slicing and serving.
Notes
Serve warm with butter or honey. Can be enjoyed with chili, soups, or as part of a festive meal. To store, cool completely then wrap tightly. It lasts at room temperature for up to two days or refrigerate for up to a week.