Gluten Free Cornbread - Easy Dinner Side, Pantry Staple Ingredients
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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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Equipment
Ingredients
- 1 cup gluten-free, organic finely-ground cornmeal If you only have medium-grind, you can make it finely-ground by pulsing it in a blender 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 (For dairy-free, use a neutral milk like almond milk)
- 2 large eggs
- ¼ cup vegetable oil
Instructions
- 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 soup, chili, or any meal.
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.
If making your own finely-ground cornmeal: 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.
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