Gluten Free Cornbread is tender and fluffy.
This easy dinner side can be whipped up and ready in less than an hour. There's absolutely no rising or waiting time. It's also made with simple pantry staple ingredients.
Finely ground cornmeal gives this cornbread the perfect flavor and bite. Best served warm slathered with butter and a drizzle of honey. Pair it with soups, chili, or just because.
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Is there anything more beautiful than the sight of a tableside basket of cornbread?
What Makes Gluten Free Cornbread So Good?
- High-quality gluten-free flour blend containing xanthan gum. I used Bob's Red Mill GF 1:1 (the blue bag).
- Fine-ground cornmeal. I buy Bob's Red Mill organic (medium grind) from Thrive Market. To get it finely ground, I throw it in my blender for about 20 seconds. Note: You can use medium-grind cornmeal, but the cornbread's texture will turn out a little more grainy/have a bite to it.
- A touch of granulated sugar.
- Baking powder. This is what makes our cornbread so fluffy.
- Salt.
- Milk. Make this recipe dairy-free by switching out dairy milk for almond milk, etc.
- Eggs.
- Vegetable oil.
How to Make Gluten Free Cornbread:
- Prep: Preheat oven to 350 F. Grease the pan of choice with butter. You can make this cornbread recipe in a muffin pan, an 8x8 square pan (to make cornbread squares), or a mini loaf pan.
- Optional: To turn medium ground cornmeal to fine, add cornmeal to a blender. Grind for about 20 seconds.
- Add the cornmeal, gluten-free flour, granulated sugar, baking powder, and salt to a medium-sized mixing bowl. Stir.
- To a separate large-sized mixing bowl, add the milk, eggs, and oil. Beat until just combined.
- Add the dry ingredients to the wet, and stir until just combined. Be careful to not overwork the batter.
- Spoon batter into the prepared pan. If making muffins or mini loaves, fill each cavity about ⅔ of the way full.
- Baking Instructions: For a square pan; bake 25-30 minutes, or until a toothpick inserted in the center comes out clean. For muffins or mini loaves; bake for about 20 minutes, or until a toothpick inserted in the center comes out clean.
- Serve warm with a pat of butter and a drizzle of honey. Pair with soups, chilis, or just because
- Store in an airtight container at room temperature for up to three days. Note: The muffins won't be as soft after the first day. To remedy this; heat them in the microwave covered with a wet paper towel for about 25-30 seconds. Serve with butter and honey.
Gluten Free Cornbread - Easy Dinner Side, Pantry Staple Ingredients
Yield: 10 muffins
Gluten-Free Cornbread is tender and fluffy. This easy dinner side can be whipped up and ready in less than an hour - absolutely no rising or waiting time. Best served warm slathered with butter and a drizzle of honey. Pair it with soups, chili, or just because.
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Ingredients
- 1 cup gluten-free, organic fine-grind cornmeal If you only have medium-grind, you can make your own fine-grind by blending it for 20 seconds
- 1 cup high quality gluten-free all-purpose flour containing xanthan gum I used Bob's Red Mill GF 1:1 flour (the blue bag)
- ¼ cup granulated sugar
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 cup milk (you can also use dairy-free, like almond milk)
- 2 large eggs
- ¼ cup vegetable oil
Instructions
(Optional) To turn medium-grind cornmeal into fine-grind:
- Add 1 cup of cornmeal to a blender, and grind/pulse for about 20 seconds. Tip: Once ground, re-measure the cornmeal out to make sure it still measures 1 cup. If it's shy a cup, grind a little more cornmeal.
For the Gluten Free Cornbread:
- Prep: Preheat oven to 350 F. Grease the pan of choice with butter. You can make this cornbread recipe in a muffin pan, an 8x8 square pan (to make cornbread squares), or a mini loaf pan.
- Add the cornmeal, gluten-free flour, granulated sugar, baking powder, and salt to a medium-sized mixing bowl. Stir.
- To a separate large-sized mixing bowl, add the milk, eggs, and oil. Beat until just combined.
- Add the dry ingredients to the wet, and stir until just combined. Be careful to not overwork the batter.
- Spoon batter into the prepared pan. If making muffins or mini loaves, fill each cavity about ⅔ of the way full.
- Baking Instructions: For a square pan; bake 25-30 minutes, or until a toothpick inserted in the center comes out clean. For muffins or mini loaves; bake for about 20 minutes, or until a toothpick inserted in the center comes out clean.
- Serve warm with a pat of butter and a drizzle of honey. Pair with soups, chilis, or just because.
Notes
Store in an airtight container at room temperature for up to three days. Note: The muffins won't be as soft after the first day. To remedy this; heat them in the microwave covered with a wet paper towel for about 25-30 seconds. Serve with butter and honey.
*I don't recommend using coconut oil to replace the vegetable oil in this recipe. Coconut oil turns into a solid at room temperature, which could make the cornbread dry.
*I doubled this recipe to make as many mini loaves as I did.
*You can freeze the leftovers of this recipe.
Did you make this recipe?Mention @wondersofcooking or tag #wondersofcooking!
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