Get the Recipe: Gluten Free Cornbread
This gluten free cornbread recipe is soft, fluffy and moist! It has the best corn flavor and slight sweetness. This classic recipe is great for family barbecues, entertaining, holidays, Fourth of July and more. It has the perfect tender crumb and cozy flavor!
Ingredients
- 1 cup gluten free 1 to 1 flour
- 1 cup gluten free cornmeal
- ½ cup granulated sugar
- 3 tsp baking powder
- pinch sea salt
- ⅓ cup melted butter
- 1 cup buttermilk
- 1 egg
Instructions
- First, preheat oven to 400 degrees Fahrenheit. Spray a 9 inch by 9 inch pan with nonstick spray.
- In a mixing bowl, combine gluten free flour, gluten free cornmeal, sugar, baking powder and sea salt. Stir together.
- Then, add in remaining ingredients. Stir to combine. Batter will be slightly thick.
- Transfer batter to the greased baking dish.
- Bake for 20 to 22 minutes or until toothpick inserted comes out clean.
- Finally, remove from oven. Slice and serve.
Notes
- Use gluten free 1 to 1 flour with xantham gum in it. I love King Arthur Flour or Bob's Red Mill.
- Make sure cornmeal is certified gluten free. Not all cornmeal is gluten free.
- The batter will be a little thick.
- If needed, replace buttermilk with regular milk.
- Bake until toothpick inserted comes out clean. Do not bake too long.
- Serve warm or room temperature. Great with butter on top.
- This recipe can be made in a 9 inch cast iron skillet as well. Grease with butter before adding batter.
- To make this into cornbread muffins, grease muffin pan. Bake for only 14 to 16 minutes.
- Store leftovers in an airtight container for up to 3 days.
- Freeze individual squares for up to 1 month.
Calories: 257kcal, Carbohydrates: 40g, Protein: 4g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 30mg, Sodium: 228mg, Potassium: 112mg, Fiber: 2g, Sugar: 13g, Vitamin A: 267IU, Calcium: 115mg, Iron: 1mg