Gluten-Free Cornbread Recipe

Original Post: https://www.evolvingtable.com/?p=92725

Serve this gluten-free cornbread with your favorite chili.

5 from 1 vote

Gluten-Free Cornbread Recipe

Gluten-Free Cornbread is the perfect sweet and savory side dish to so many meals. This simple recipe only needs some pantry staples, like cornmeal, gluten-free flour, butter, eggs, milk, and honey.

Prep Time10

Total Time35

Course: Side Dish

Cuisine: American

Servings: servings

Author: London Brazil

Ingredients

1 ¼ cup cornmeal medium grind, gluten-free
¾ cup gluten-free 1-to-1 flour
2 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
2 eggs large
6 Tbsp. butter melted and cooled, or a dairy-free alternative
1 cup milk oat, soy, or a nut-based alternative
⅓ cup honey
3 Tbsp. sugar optional

Instructions

Preheat oven to 350 degrees.
Add cornmeal, flour, baking powder, baking soda, and salt to a large bowl. Whisk until well combined.
In a separate medium-sized bowl whisk together the eggs, melted and cooled butter, milk, and honey.
Pour the wet ingredients into the dry ingredients and stir by hand until just combined. Be careful not to overmix it.
Spray an 8- to 9-inch square baking dish with non-stick cooking spray and pour in the cornbread batter.
Bake in the preheated oven for 25-30 minutes, or until the top puffs up and the edges are golden. Let cool for at least 10-20 minutes before slicing.

Notes

Meal Prep and Storage

How to prep cornbread ahead of time: While you can bake the cornbread the day before, it is best enjoyed fresh.

How to store cornbread: Keep cornbread in an airtight container in the fridge for up to 4 to 5 days. It will last on the counter for up to 2 to 3 days, as well.

How to freeze cornbread: You can either freeze the entire loaf of cornbread or slice it into individual portions. Either way, tightly wrap the cornbread and store it in the freezer for up to 4 to 6 months.

How to reheat cornbread: Either warm cornbread up in a 300℉ oven for 10 minutes or use the microwave.

Nutrition