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Gluten-Free Cornbread

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A soft, crumbly gluten-free cornbread that is perfect for any meal. It’s easy to make and can be enjoyed by those with gluten sensitivities.

Ingredients

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  • 1 cup gluten-free cornmeal
  • 1 cup gluten-free all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder (gluten-free)
  • 1/2 teaspoon salt
  • 1 cup milk (dairy or non-dairy)
  • 2 large eggs
  • 1/4 cup butter, melted (or dairy-free substitute)
  • 1/4 cup honey (optional)

Instructions

  1. Preheat the oven to 375°F (190°C) and grease an 8×8-inch baking pan or line it with parchment paper.
  2. In a large mixing bowl, whisk together the cornmeal, gluten-free flour, sugar, baking powder, and salt.
  3. In a separate bowl, whisk together the milk, eggs, melted butter, and honey (if using).
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Pour the batter into the prepared baking pan and spread it evenly.
  6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow to cool for a few minutes before slicing and serving.

Notes

  • Ensure that all ingredients, especially the baking powder and flour, are certified gluten-free.
  • For a sweeter cornbread, increase the sugar to 1/3 cup or add more honey.
  • This cornbread is delicious with a dollop of butter or served alongside chili or soup.

Nutrition

Keywords: gluten-free cornbread, cornbread recipe, gluten-free bread

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