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Gluten-Free Cornbread Recipe

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3.9 from 48 reviews

This Gluten-Free Cornbread is a delicious, moist, and tender bread made with coarse gluten-free cornmeal and a blend of gluten-free flours. Sweetened lightly with sugar and leavened with baking powder, it's perfect as a side for chili, soups, or your favorite barbecue dishes. The recipe also offers a dairy-free option using alternative milk, making it versatile for various dietary needs.

Ingredients

Dry Ingredients

  • 1 ½ cups coarse/medium ground gluten-free cornmeal (8 ounces; 226 grams)
  • ½ cup gluten-free flour (2 1/2 ounces; 70 grams)
  • 2 tablespoons granulated sugar (1 ounce; 28 grams)
  • 1 tablespoon baking powder
  • ½ teaspoon salt

Wet Ingredients

  • ¾ cup milk (6 ounces; 170 grams) (see note for dairy-free option)
  • 2 large eggs (about 4 ounces out of shell; 114 grams)
  • ⅓ cup vegetable oil (2 1/3 ounces; 66 grams)

Instructions

  1. Preheat the oven. Preheat your oven to 400°F (200°C). Grease an 8-inch square baking pan or line it with parchment paper to prevent sticking.
  2. Mix dry ingredients. In a large mixing bowl, combine the gluten-free cornmeal, gluten-free flour, granulated sugar, baking powder, and salt. Whisk together to evenly distribute the ingredients.
  3. Mix wet ingredients. In a separate bowl, whisk together the milk, eggs, and vegetable oil until well combined.
  4. Combine wet and dry ingredients. Pour the wet mixture into the dry ingredients. Stir gently with a spoon or spatula just until the mixture is combined. Do not overmix to keep the bread tender.
  5. Bake the cornbread. Pour the batter into the prepared baking pan and smooth the top with a spatula. Place in the preheated oven and bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  6. Cool and serve. Remove the pan from the oven and let the cornbread cool for about 10 minutes before cutting into squares. Serve warm or at room temperature as a perfect side dish.

Notes

  • Use a gluten-free cornmeal and gluten-free flour blend to ensure the cornbread is safe for gluten-sensitive individuals.
  • For a dairy-free option, substitute cow’s milk with almond milk, soy milk, or any other plant-based milk.
  • Do not overmix the batter; overmixing can make the cornbread dense and less tender.
  • To add extra flavor, consider mixing in ½ cup of shredded cheddar cheese or ¼ cup chopped jalapeños before baking.

Find it online: https://recipethrive.com/gluten-free-cornbread-recipe/