Gluten-Free Cornbread
A moist and tender gluten-free cornbread, perfect as a side dish or for a quick breakfast.
Ingredients
Main Ingredients
- 1.5 cup Gluten-free all-purpose flour blend
- 1 cup Yellow cornmeal
- 0.33 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 2 large Eggs
- 1 cup Milk dairy or non-dairy
- 0.33 cup Melted butter unsalted
Instructions
Preparation Steps
- Preheat oven to 400°F (200°C). Grease and flour a 9-inch round cake pan or an 8x8 inch baking dish.
- In a large bowl, whisk together the gluten-free flour blend, cornmeal, sugar, baking powder, and salt.
- In a separate medium bowl, whisk together the eggs, milk, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for a few minutes before transferring to a wire rack to cool completely. Serve warm.
Notes
This cornbread can be made dairy-free by using a non-dairy milk and dairy-free butter substitute.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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