Gluten Free Cornbread
A delicious and comforting gluten-free cornbread that is easy to make and pairs perfectly with chili, soups, or enjoyed with butter and honey.
Ingredients
Dry Ingredients
- 1 cup cornmeal Provides the base for the cornbread.
- 1 cup gluten-free all-purpose flour Ensure it's a good quality blend.
- 1/4 cup sugar Adds sweetness to the cornbread.
- 1 tablespoon baking powder Make sure it is fresh for best rise.
- 1/2 teaspoon salt Enhances flavor.
Wet Ingredients
- 1 cup milk (or dairy-free alternative) Can substitute with dairy-free milk like almond or soy.
- 1/4 cup vegetable oil Provides moisture.
- 2 large eggs For binding the ingredients together.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and grease an 8-inch square baking pan.
- In a large bowl, whisk together the cornmeal, gluten-free flour, sugar, baking powder, and salt.
- In another bowl, combine the milk, vegetable oil, and eggs, then mix well.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Pour the batter into the prepared pan.
Baking
- Bake the cornbread for 20-25 minutes or until golden and a toothpick inserted in the center comes out clean.
- Let it cool slightly before slicing and serving.
Notes
For added flavor, consider adding jalapeños, cheese, or herbs to the batter. Store leftover cornbread tightly wrapped. It can be refrigerated for up to a week or frozen for up to 3 months.