Gluten Free Cornbread Recipe

Light, fluffy and moist, this lightly sweetened Gluten Free Cornbread recipe has a fabulous texture and tender crumb. Enjoy simply or with a few flavor builders like corn, cheese and/or jalapeños! I've included options for dairy free cornbread too!

Course Side

Cuisine American

Keyword Gluten Free Cornbread

Prep Time 15

Cook Time 35

Total Time 50

Servings - 10 Servings

Calories 332kcal

Author Traci York

Ingredients

1 1/2 Tbs Apple Cider Vinegar or white vinegar
1 3/4 C (415g) Milk plant or dairy, I use homemade cashew milk, 1/2 diluted with water
3 Eggs large, pastured, organic
1/3 C + 1 Tbs (80g) Extra Virgin Olive Oil or 1/2 C unsalted butter (113g), melted
1 1/2 C (220g) All Purpose 1 to 1 Gluten Free Flour I use Bob's Red Mill
1 1/2 C (215g) Cornmeal gluten free medium grind, I use Bob's Red Mill
4 Tbs Cane Sugar
1 Tbs Baking Powder
1/2 tsp Baking Soda
1 3/4 tsp Fine Sea Salt

Instructions

In a large mixing bowl, add the milk and apple cider vinegar. Whisk. Set aside for 5 minutes to curdle slightly.
Preheat oven to 375F (190C), set an oven rack in the center and grease a 10" skillet or 9" square pan with olive oil or butter. Set aside.
To the milk mixture, crack the eggs into the bowl and pour in the olive oil or melted butter. Whisk until the ingredients are emulsified, about 30 seconds.
To the liquid ingredients, add the flour, cornmeal, sugar, baking powder, baking soda and salt. Whisk until all the ingredients are incorporated. The batter will be a little thicker then pancake batter.
Scrape the batter into the prepared skillet or pan and bake for 30-35 minutes. The cornbread is done when puffy, golden and a toothpick inserted into the center comes out clean. Remove from oven and rest five minutes before cutting into wedges or squares.
Store cornbread in a covered container for up to three days at room temperature or freeze for longer storage. Simply wrap the cornbread snugly in foil or reusable storage bag, place it in a storage container then freeze. When ready to enjoy, thaw at room temperature and rewarm in a 350F (170C) oven for about 10-15 minutes. Keep the cornbread wrapped in foil to retain its moisture while reheating.

Notes

Southwest Cornbread: Just before panning, fold in 1/2 C sharp cheddar and/or 3 Tbs pickled jalapeños. You can also fold in 3/4 C fresh or thawed from frozen corn nibblets.

I enthusiastically recommend an oven thermometer for best baking outcome.

Nutrition