Gluten Free Cornbread
Cornbread is a timeless classic, perfect as a side dish for soups, stews, and BBQ meals. This gluten-free cornbread lets everyone at the table enjoy its warm, buttery goodness without missing out on texture or flavor. Easy to make and quick to bake, this cornbread will soon become your go-to recipe for family dinners and gatherings.
Why Choose Gluten-Free Cornbread?
Switching to a gluten-free diet doesn’t mean you have to give up on comfort foods. This gluten-free cornbread is:
- Soft and Moist: Thanks to a perfect blend of cornmeal, milk, and melted butter.
- Naturally Flavorful: The combination of cornmeal and a hint of sugar brings out that authentic cornbread taste.
- Customizable: Easily add your favorite mix-ins like jalapeños, cheese, or whole corn kernels for extra flair.
Ingredients for Gluten-Free Cornbread
- 3 large eggs
- 1 ½ cups milk
- ½ cup butter, melted
- 1 tablespoon white vinegar
- 2 cups cornmeal
- 1 cup gluten-free flour
- ¼ cup white sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
Instructions
- Prepare the Oven and Pan:
Preheat your oven to 400°F (200°C). Grease a 9×13-inch baking dish and set aside. - Mix Wet Ingredients:
In a large mixing bowl, beat the eggs. Stir in milk, melted butter, and vinegar until fully combined. - Combine Dry Ingredients:
In a separate bowl, whisk together the cornmeal, gluten-free flour, sugar, baking powder, and salt. - Create the Batter:
Gradually fold the dry ingredients into the wet ingredients. Stir until just combined, being careful not to overmix. - Bake:
Spread the batter evenly into the prepared baking dish. Bake in the preheated oven for 16 to 20 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. - Cool and Serve:
Allow the cornbread to cool on a wire rack for about 10 minutes before slicing and serving.
Recipe Notes
- Substitutions: If you prefer, you can substitute 1 can of whole-kernel corn for creamed corn to add more texture.
- Unsalted Butter: If using unsalted butter, add ¾ teaspoon of salt to balance the flavors.
- Storage: Leftovers can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
Serving Suggestions
Pair this gluten-free cornbread with:
- A steaming bowl of chili
- Barbecued meats
- A hearty vegetable soup
- Fresh honey or a dollop of whipped butter
Why You’ll Love This Recipe
This gluten-free cornbread strikes the perfect balance of sweet and savory, with a moist crumb that holds up beautifully. It’s a foolproof recipe that ensures no one misses out on this Southern classic, regardless of dietary restrictions.
Give it a try at your next meal and watch it disappear from the table. Happy baking! 🥄🍞
Gluten Free Cornbread Mix
Ingredients
- 3 eggs
- 1 ½ cups milk
- ½ cup butter melted
- 1 tablespoon white vinegar
- 2 cups cornmeal
- 1 cup gluten free flour
- ¼ cup white sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9×13-inch baking dish.
- Beat eggs in a bowl; stir in milk, butter, and vinegar. Stir cornmeal, millet flour, sugar, baking powder, and salt into egg mixture until combined; spread batter into prepared baking dish.
- Bake in preheated oven until golden brown, 16 to 20 minutes. Cool on wire rack for 10 minutes.