Description
- Moist, fluffy gluten-free cornbread with golden edges perfect as a side for chili, soups, or holiday meals.
Ingredients
Scale
- 1 cup gluten-free cornmeal
- 1 cup gluten-free all-purpose flour blend
- 1/4 cup granulated sugar (or honey)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk (or buttermilk)
- 2 large eggs
- 1/4 cup unsalted butter, melted (or neutral oil)
Instructions
- 1. Preheat oven to 400°F (200°C). Grease an 8×8-inch baking dish or line with parchment.
- 2. In a large bowl, whisk together cornmeal, gluten-free flour, sugar, baking powder, and salt.
- 3. In another bowl, whisk milk, eggs, and melted butter until smooth.
- 4. Pour wet ingredients into dry and stir until just combined (do not overmix).
- 5. Pour batter into prepared baking dish and smooth the top.
- 6. Bake for 20–25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- 7. Cool slightly before slicing and serving.
Notes
- For savory cornbread, reduce sugar and add chopped jalapeños or shredded cheese.
- This cornbread can also be baked in a cast-iron skillet for extra crisp edges.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for 4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Bread, Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 170
- Sugar: 7g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: gluten free cornbread, easy cornbread, holiday side dish