Gluten-Free Cornbread
Ingredients
- ½ cbutter
- ¾ cmilk
any kind, I use unsweetened almond milk
- ½ csugar
- ¼ choney
- 2 largeeggs
- 1 cgluten free baking flour blend WITH binder
see notes
- 1 cgluten free yellow cornmeal
see notes
- 1 tspbaking powder
- ½ tspbaking soda
- ½ tspsalt
Directions
- 1
Preheat the oven to 350 degrees. Spray an 8x8 baking pan with nonstick spray OR if making muffins, line a standard-sized, 12 cup muffin tin with liners and set aside.
- 2
To a large mixing bowl add the melted butter, milk, sugar, honey, and eggs then whisk to combine.
- 3
To a medium-sized mixing bowl add the gluten free flour blend, cornmeal, baking powder, baking soda, and salt then whisk to combine. Add the dry ingredients to the wet ingredients then whisk until smooth.
- 4
To make cornbread: Scrape the batter into the prepared baking dish then bake for 28-30 minutes, rotating the pan 180 degrees halfway through, or until deeply browned on top and a toothpick inserted into the center comes out clean. Do not underbake. Let cornbread cool then slice into squares and serve (it will fall apart if you try to cut into squares while the cornbread is hot.)
- 5
To make cornbread muffins: Scoop 1/4 cup batter into each lined muffin cup then bake for 18-20 minutes, rotating the pan 180 degrees halfway through, or until the tops of the muffins are browned and a toothpick inserted into the center comes out clean. Do not underbake. Let muffins cool in the tin for 5 minutes before removing to a cooling rack to cool.
- 6
Serve with butter and honey. Store cornbread covered on the counter for up to 3 days or covered in the refrigerator for up to 5 days.
Gluten-Free Cornbread
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About this Recipe
Craving that comforting, sweet cornbread but need it to be gluten-free? This recipe delivers a perfectly fluffy and tender Gluten-Free Cornbread that's ideal alongside your favorite chili, hearty soups, or smoky BBQ. Say goodbye to dry, crumbly gluten-free versions and hello to a moist, delicious side dish everyone can enjoy.
What makes this Gluten-Free Cornbread so special is its commitment to both flavor and texture. We're combining specific gluten-free ingredients, like a baking flour blend with binder and yellow cornmeal, to ensure a light and airy crumb that holds together beautifully. The thoughtful inclusion of both sugar and honey provides a balanced sweetness, creating that classic comforting taste many love in traditional cornbread, but in a dairy-free, vegan, and vegetarian-friendly format.
Get ready for a delightful sensory experience. You'll savor a sweet, wonderfully moist cornbread with a slightly golden crust and an irresistibly tender interior. The careful balance of ingredients ensures it's never dry or dense, offering that satisfying fluffiness that makes cornbread so beloved. It’s a side dish that truly shines, proving that gluten-free baking can be just as satisfying as its conventional counterparts, all while coming together quickly in your kitchen. This recipe is designed to be straightforward, making it achievable for home cooks looking to enjoy a classic comfort food without the gluten.
Customizing this versatile cornbread is simple. To make it dairy-free or vegan, ensure you're using a quality vegan butter and your choice of plant-based milk, such as unsweetened almond milk. You can easily adjust the sweetness slightly by playing with the ratio of sugar to honey, though the current balance is designed for optimal flavor. Whether you prefer it savory or sweeter, this recipe offers a fantastic base.
Serve your warm Gluten-Free Cornbread alongside a steaming bowl of chili, a rich stew, or as a delightful complement to any BBQ spread. It’s perfect for casual family dinners or when you need an easy, crowd-pleasing side. You can bake it in a pan to slice into neat squares, or opt for individual cornbread muffins for easy serving.