Gluten-Free Cornbread
Gluten-Free Cornbread is sweet, fluffy, and pairs perfectly with chili, soups, and BBQ. Slice into squares, or make as cornbread muffins.
Ingredients
- ½ cupbutter (or vegan butter, melted then slightly cooled)
- ¾ cupmilk (any kind, i use unsweetened almond milk)
- ½ cupsugar
- ¼ cuphoney
- 2 largeeggs
- 1 cupgluten free baking flour blend with binder (see notes)
- 1 cupgluten free yellow cornmeal (see notes)
- 1 teaspoonbaking powder
- ½ teaspoonbaking soda
- ½ teaspoonsalt
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.