Gluten Free Cornbread
Corn may be a classic side, but baked into bread it’s next level. This Gluten Free Cornbread is light, chewy and so satisfying.
Servings: 6
Calories: 357kcal
Equipment
- Large Mixing Bowl
- Measuring Cups and Spoons
- 8x8 Baking Dish
- Whisk
- Spatula
Ingredients
- 1 ½ cups whole milk
- 4 tsps white vinegar
- 1 cup fine yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- ½ tablespoon baking powder
- 1 teaspoon sea salt
- ½ teaspoon baking soda
- 2 large eggs
- ½ stick butter unsalted, melted and slightly cooled
- ¼ cup honey
Instructions
- Preheat oven to 425F and grease an 8x8 baking pan with non-stick spray or vegetable oil.
- In a spouted measuring cup, add 1 ½ cups milk and 4 tablespoons vinegar and set it aside for at least 5 minutes. This will lightly curdle and creates a buttermilk that provides extra moisture.
- Using a large bowl, whisk together dry ingredients: all-purpose flour of your choice, cornmeal, sugar, baking powder, sea salt and baking soda.
- Pour milk, eggs and melted butter into the flour mixture, stir to combine, add honey and mix again.
- Transfer the batter into prepared baking dish and bake for about 20 minutes A toothpick inserted into the centre should have a few moist crumbs or the edges start to get golden brown.
- Move the dish to a cooling rack to let the cornbread cool, then slice once warm or when ready to serve.
Notes
- Don’t Over-Mix: Stir just until combined, over-mixing can lead to tough cornbread, and nobody wants that.
- Use Room-Temperature Ingredients: This helps everything blend smoothly and bake evenly.
- Mind the Moisture: If your batter feels too thick, a couple teaspoons of milk can save it.
- Bake until Just Set: Over-baking dries it out fast. A toothpick with a few moist crumbs is the goal.
- Refrigerator: Once cooled, place any leftovers into an airtight container and store in the fridge for 3-4 days. If stacking them, lay parchment paper between each slice.
- Freezer: Allow to cool then wrap tightly in aluminum foil or plastic wrap. Freeze for up to 3 months.
- Reheating: Bring to room temperature, reheat in the microwave, air fryer or oven and enjoy.
Nutrition
Calories: 357kcal | Carbohydrates: 52g | Protein: 9g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 90mg | Sodium: 694mg | Potassium: 232mg | Fiber: 3g | Sugar: 17g | Vitamin A: 425IU | Vitamin C: 0.1mg | Calcium: 151mg | Iron: 2mg
