Description
This is the BEST gluten-free cornbread recipe we’ve ever tried. Fluffy, a bit sweet, and so easy to make!
Ingredients
Scale
For The Dry Ingredients:
- 1 1/2 cups (180 grams) gluten-free measure-for-measure flour, weighed or scooped and leveled
- 1/2 cup gluten-free cornmeal (we recommend yellow cornmeal)
- 2/3 cup sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
For The Wet Ingredients:
- 1 1/2 cups milk
- 2 eggs
- 1/2 cup (8 tablespoons, 4 oz.) butter, melted
Instructions
- Preheat The Oven & Prep Your Pan. Start by preheating the oven to 350 degrees F. Line an 8×8″ metal pan with parchment paper and set aside.
- Combine The Dry Ingredients. In a large bowl, combine gluten-free flour blend, cornmeal, sugar, baking powder, and salt. Whisk until well combined.
- Mix In The Milk & Eggs. Add milk and eggs to the dry ingredients and begin to whisk.
- Whisk In The Melted Butter. Slowly drizzle in the melted butter, whisking until just incorporated. (A few small lumps are ok–just no large dry patches)
- Bake. Pour the cornbread batter into your prepared baking dish and bake at 350 degrees for 30-35 minutes, or until a toothpick inserted in the center comes out clean with just a few moist crumbs.
- Cool for 10-15 minutes before cutting into slices.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Quick Bread
- Method: Oven
- Cuisine: American
