Original Post: https://www.evolvingtable.com/gluten-free-cornbread/
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.
Servings: 16 servings
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 large 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.1 ¼ cup cornmeal, ¾ cup gluten-free 1-to-1 flour, 2 tsp. baking powder, 1 tsp. baking soda, ½ tsp. salt
- In a separate medium-sized bowl whisk together the eggs, melted and cooled butter, milk, and honey.2 large eggs, 6 Tbsp. butter, 1 cup milk, ⅓ cup 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
- Cornmeal: Get fine to medium ground cornmeal.
- Prep-ahead: While you can bake the cornbread the day before, it is best enjoyed fresh.
- Storage: 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.
- Freezing: 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.
- Reheating: Either warm cornbread up in a 300℉ oven for 10 minutes or use the microwave.
Nutrition
Calories: 148kcal | Carbohydrates: 22g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 199mg | Potassium: 115mg | Fiber: 2g | Sugar: 9g | Vitamin A: 168IU | Vitamin C: 0.04mg | Calcium: 36mg | Iron: 1mg
