Description
This Gluten-Free Cornbread recipe offers a moist and tender cornbread that is perfect for those avoiding gluten. Made with medium grind gluten-free cornmeal and a blend of gluten-free flour, it’s lightly sweetened with honey, and baked to golden perfection. Ideal as a side for soups, chili, or barbecue, this cornbread is easy to prepare with simple ingredients and a straightforward baking method.
Ingredients
Scale
Dry Ingredients
- 1 ¼ cup medium grind gluten-free cornmeal
- ¾ cup gluten-free 1-to-1 flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 3 Tbsp sugar (optional)
Wet Ingredients
- 2 large eggs
- 6 Tbsp butter, melted and cooled (or dairy-free alternative)
- 1 cup milk (oat, soy, or nut-based alternative)
- â…“ cup honey
Instructions
- Preheat the oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to ensure it’s ready for baking the cornbread.
- Mix dry ingredients: In a large bowl, add the cornmeal, gluten-free flour, baking powder, baking soda, salt, and optional sugar. Whisk everything together until well combined for an even distribution of leavening agents.
- Mix wet ingredients: In a separate medium-sized bowl, whisk together the eggs, melted and cooled butter, milk of choice, and honey until smooth.
- Combine wet and dry ingredients: Pour the wet ingredients into the large bowl containing the dry ingredients. Stir gently by hand until just combined, being careful not to overmix to maintain a tender texture.
- Prepare the baking dish: Spray an 8- to 9-inch square baking dish with non-stick cooking spray to prevent sticking.
- Transfer batter: Pour the cornbread batter into the prepared baking dish, spreading it evenly.
- Bake: Place the dish in the preheated oven and bake for 25 to 30 minutes, or until the top is puffed and the edges turn golden brown.
- Cool before serving: Allow the cornbread to cool for at least 10 to 20 minutes before slicing to let it set properly for better texture and easier cutting.
Notes
- You can substitute butter with a dairy-free alternative to make this recipe dairy-free as well.
- Using gluten-free 1-to-1 flour ensures proper texture and rise for those with gluten intolerance.
- The sugar is optional; omit or reduce if you prefer less sweetness.
- Ensure melted butter is cooled before combining with eggs to prevent curdling.
- Letting the cornbread cool completely before slicing helps maintain its structure and prevents crumbling.
