Gluten-Free Cornbread

Gluten-Free Cornbread
  • PREP TIME
    15 mins
  • COOK TIME
    20 mins
  • TOTAL TIME
    35 mins
  • SERVING
    8 People
  • VIEWS
    75

Savor the taste of classic cornbread, reimagined for gluten-free lifestyles! This recipe delivers a moist, tender crumb and that signature sweet-corn flavor you crave, without any gluten.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    42 g
  • Cholesterol
    41 mg
  • Fiber
    2 g
  • Protein
    5 g
  • Saturated Fat
    4 g
  • Sodium
    422 mg
  • Sugar
    16 g
  • Fat
    8 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Preheat your oven to 400°F (200°C). Generously grease an 8-inch square baking pan with butter or cooking spray. (5 minutes)

Image Step 02
02 Step

Recipe View 2 mins In a large mixing bowl, whisk together the cornmeal, sugar, gluten-free flour, and baking powder until evenly combined. (2 minutes)

Image Step 03
03 Step

Recipe View 2 mins In a separate bowl, whisk together the milk, melted butter, and beaten egg until smooth. (2 minutes)

Image Step 04
04 Step

Recipe View 3 mins Pour the wet ingredients into the dry ingredients and gently stir until just combined. It's okay if a few lumps remain – avoid overmixing! (3 minutes)

Image Step 05
05 Step

Recipe View 1 mins Fold in the entire can of cream-style corn until evenly distributed throughout the batter. (1 minute)

Image Step 06
06 Step

Recipe View 1 mins Pour the batter into the prepared baking pan and spread evenly to the edges. (1 minute)

Image Step 07
07 Step

Recipe View 25 mins Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs clinging to it. (25 minutes)

Image Step 08
08 Step

Recipe View 10 mins Let the cornbread cool in the pan for at least 10 minutes before slicing and serving. Enjoy! (10 minutes)

For a richer flavor, use browned butter instead of melted butter.
If you don't have cream-style corn, you can substitute with regular corn kernels (about 1 1/2 cups) and add an extra 1/4 cup of milk to the batter.
For a touch of heat, add 1/4 teaspoon of cayenne pepper to the dry ingredients.
Store leftover cornbread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat gently before serving.

Fausto Casper

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 25 Ratings)
Total Reviews: (4)
  • Dawson Zieme

    My family couldn't even tell it was gluten-free!

  • Tyreek Koelpinpouros

    This is the best gluten-free cornbread I've ever had! So moist and flavorful.

  • Patrick Reichel

    I added a little honey to the batter for extra sweetness, and it was delicious!

  • Tyrel Cummings

    I love that this recipe uses simple ingredients that I usually have on hand.

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