Gluten-Free Cornbread

A moist and fluffy gluten-free cornbread that's perfect for any occasion, capturing the essence of comfort and nostalgia.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Servings: 8 servings

Course: Side Dish, Snack

Cuisine: American, Southern

Calories: 180

Dry Ingredients

1 cup gluten-free all-purpose flour Make sure it contains xanthan gum for the best texture.
1 cup yellow cornmeal Opt for a finely ground cornmeal for a smooth texture.
1/4 cup granulated sugar Optional, adjust based on your sweetness preference.
1 tablespoon baking powder Must be gluten-free for a light, fluffy loaf.
1/2 teaspoon salt Enhances the flavors.

Wet Ingredients

1 cup milk Dairy or non-dairy is fine; almond or oat milk can be used as substitutes.
2 large eggs Flax eggs can be used as a vegan option.
1/4 cup melted butter Neutral oil like coconut or avocado oil can also be used.
1 tablespoon honey Optional, adds extra moisture and sweetness.

Preparation

Preheat your oven to 425 degrees F (220 degrees C).
Lightly grease a 9-inch skillet or baking dish with butter or oil.
In a large bowl, whisk together the dry ingredients: flour, cornmeal, sugar, baking powder, and salt.
In a separate bowl, whisk together the wet ingredients: milk, eggs, melted butter, and honey until fully combined.
Pour the wet mixture into the dry ingredients and stir until just combined; do not overmix.

Baking

Pour the batter into your prepared pan and smooth the top.
Bake for 20-25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Allow the cornbread to cool for a few minutes before slicing and serving.

Store cornbread in an airtight container at room temperature for up to 2 days, or in the fridge for about a week. Can freeze for up to 3 months.