Description
Enjoy a warm slice of homemade gluten-free cornbread made with simple pantry ingredients. This easy recipe is ready in under an hour and perfect with soup, stew, or chili. It offers a delightful balance of sweet and savory flavors with a wonderful texture.
Ingredients
Scale
- 1/2 Cup Unsalted Butter, Softened
- 1/2 Cup Granulated Sugar
- 2 Eggs
- 1 Cup Yellow Cornmeal
- 1 1/2 Cups Gluten Free All Purpose Flour
- 2 Tsp Baking Powder
- 1/2 Tsp Salt
- 1 1/2 Cups Milk
Instructions
- Preheat the oven to 375°F.
- In a large bowl or the bowl of a stand mixer, cream together the butter and sugar.
- Carefully add in the eggs, then continue to mix in the remaining ingredients until well combined.
- Spray a 9×9 baking pan with non-stick cooking spray or prepare a 9-inch cast iron skillet.
- Carefully spread the batter into the pan.
- Bake for 35 minutes at 375°F or until slightly golden and fully cooked. If using an 8×8 pan, the cooking time will increase to 45 minutes.
- To check for doneness, insert a toothpick into the deepest part; if it comes out clean, the cornbread is done.
- Serve.
Notes
- This recipe works best in a 9×9 baking pan. An 8×8 pan or cast iron skillet can be used, but cooking times will vary.
- Flour was measured using the scoop method, not spoon and level.
- For extra sweet cornbread, add a drizzle of honey when serving.
- For savory cornbread, top with butter.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/10th of recipe
- Calories: 276 kcal
- Sugar: 13 g
- Sodium: 301 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.4 g
- Carbohydrates: 37 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 62 mg
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