It’s no secret that we love cornbread and have shared recipes for it before (Exhibits A and B). And we won’t post other version if not worth it. So trust us… it’s worth it! This FLUFFY, moist gluten free Cornbread is naturally sweetened It’s so delicious with honey, seriously It’s easy to make.
only 1 bowl and 8 ingredients standing between you and him best Gluten-free cornbread. What are you waiting for? Preheat the oven and make it!
I told you this cornbread is easy to make. how Easy, right?! Very easy! We’re telling you, it’s as easy as wandering around the store to find the aisle with packaged mixes (but don’t you dare 😉).
Simply add avocado oil (or melted butter), honey (or cane sugar), eggs, and cornmeal to the milk of your choice and whisk. Let it sit for 10 minutes (to soften the cornmeal) while you go and relax!
Once you and the cornmeal are sufficiently rested, whisk in the gluten-free flour mixture, baking powder, and salt.
Just pour the batter into a baking dish lined with parchment paper and the oven will do the rest!
Sit back and relax. surprising Enjoy gluten-free cornbread soon!
I think this cornbread will be your new go-to! that:
fluffy
moist
buttery
it’s good
perfectly sweet
Discreetly Gluten Free
& It’s so easy to make!
Take it to a holiday gathering, use it to stuff cornbread, or enjoy it with your favorite casseroles, soups, and chili.
More Gluten Free Holiday Sides
Let me know if you try this recipe! Don’t forget to leave a comment, rate it, and tag a photo on Instagram @minimalistbaker. Cheers, friends!
night soil 9 (sliced)
Prevent your screen from going dark
- 1 cup dairy-free milk (Plain, unsweetened // we used almond // you can use dairy milk if you prefer dairy-free)
- 1/2 cup avocado oil (or melted dairy or vegan butter)
- 1/2 cup honey (or sub-cane sugar)
- 1 large in size egg*
- 3/4 cup medium grind cornmeal
- 1 ¼ cup MB 1:1 Gluten Free Flour Blend (If not gluten-free, you can use all-purpose flour)
- 1 table spoon baking powder (Aluminum not included*)
- 3/4 teaspoon sea salt
Preheat oven to 400 degrees F (204 degrees C), line an 8-by-8-inch metal baking dish with parchment paper, and set aside.
In a medium mixing bowl, add dairy-free milk, avocado oil (or melted butter), honey (or cane sugar), eggs, and cornmeal. Whisk together until smooth. Let this mixture sit for 10 minutes. This will help soften the cornmeal!
After 10 minutes, add the gluten-free flour mixture, baking powder, and sea salt. Whisk until smooth. Pour the batter into the prepared baking pan and gently shake to spread it around the edges or smooth the top with a rubber spatula. Bake until center springs back when touched, 28 to 32 minutes.
Let cool in the pan for 10 minutes, then transfer to a cooling rack and let cool for at least 10 minutes. You can serve it warm, but for the best texture, let it cool completely before cutting.
It’s best eaten the first day, but leftovers can be cooled completely and stored in an airtight container at room temperature for 2 to 3 days, in the refrigerator for 3 to 4 days, or in the freezer for 1 month (or more). Thaw in the refrigerator overnight or at room temperature for up to 4 hours.
*For a vegan version, check out Perfect Vegan Cornbread and Best Vegan Gluten Free Cornbread.
*Preparation time does not include cooling time.
*Nutritional information is roughly calculated based on avocado oil and honey.
clothing material: 1 one part calorie: 295 carbohydrate: 42.7 g protein: 2.7 g province: 13.8 g Saturated Fat: 1.6 g Polyunsaturated fat: 1.8 g Monounsaturated fat: 9 g Trans fat: 0 g Cholesterol: 21 mg sodium: 389 mg potassium: 111 mg fiber: 2.5 g sugar: 15.5 g Vitamin A: 67 IU Vitamin C: 0 mg calcium: 145 mg steel: 1 mg
