Easy Gluten-Free Cornbread (1 Bowl!)

Name: Easy Gluten-Free Cornbread (1 Bowl!)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 9 (slices)
Ingredients: 1 cup dairy-free milk; 1/2 cup avocado oil; 1/2 cup honey; 1 large egg*; 3/4 cup medium grind cornmeal; 1 ¼ cup MB 1:1 Gluten-Free Flour Blend; 1 Tbsp baking powder; 3/4 tsp sea salt

User Reviews

5.0

9 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings
9 (slices)
Calories
295 kcal
Course
Side Dish

Easy Gluten-Free Cornbread (1 Bowl!)

Valerie Marks

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Easy, FLUFFY gluten-free cornbread naturally sweetened with honey! Just 1 bowl and 8 ingredients required!

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Ingredients

Servings

1 cup dairy-free milk (plain, unsweetened // we used almond // if not dairy-free, you can use dairy milk)
1/2 cup avocado oil (or melted dairy or vegan butter)
1/2 cup honey (or sub cane sugar)
1 large 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 Tbsp baking powder (aluminum-free*)
3/4 tsp sea salt

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Instructions

Preheat your oven to 400 degrees F (204 C), line an 8x8-inch metal baking dish with parchment paper, and set aside.
To a medium mixing bowl, add the dairy-free milk, avocado oil (or melted butter), honey (or cane sugar), egg, and cornmeal. Whisk together until smooth. Let this mixture sit for 10 minutes — this helps to soften the cornmeal!
After the 10 minutes is up, add the gluten-free flour blend, baking powder, and sea salt. Whisk until smooth. Pour the batter into the prepared baking pan and shake gently to distribute to the edges and/or smooth out the top with a rubber spatula. Bake for 28-32 minutes, until the center springs back when touched.
Let cool for 10 minutes in the pan before transferring to a cooling rack and letting cool for at least another 10 minutes. You can enjoy it warm, but for best texture, let cool fully before cutting.
Best enjoyed the first day, but leftovers can be cooled fully then kept in an airtight container at room temperature for 2-3 days, in the refrigerator for 3-4 days, or in the freezer for 1 month (or longer). Defrost overnight in the refrigerator or at room temperature for ~4 hours.

Notes

*We recommend using aluminum-free baking powder to prevent a possible metallic taste.*For vegan versions, check out our Perfect Vegan Cornbread and Best Vegan Gluten-Free Cornbread.*Prep time does not include cooling.*Nutrition information is a rough estimate calculated with avocado oil and honey.

Nutrition Information

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Serving 1slice Calories 295 (15%) Carbohydrates 42.7g (14%) Protein 2.7g (5%) Fat 13.8g (21%) Saturated Fat 1.6g (8%) Polyunsaturated Fat 1.8g Monounsaturated Fat 9g Trans Fat 0g Cholesterol 21mg (7%) Sodium 389mg (16%) Potassium 111mg (3%) Fiber 2.5g (10%) Sugar 15.5g (31%) Vitamin A 67IU (1%) Vitamin C 0mg (0%) Calcium 145mg (15%) Iron 1mg (6%)

Nutrition Facts

Serving: 9(slices)

Amount Per Serving

Calories 295 kcal

% Daily Value*

Serving	1slice
Calories	295	15%
Carbohydrates	42.7g	14%
Protein	2.7g	5%
Fat	13.8g	21%
Saturated Fat	1.6g	8%
Polyunsaturated Fat	1.8g	11%
Monounsaturated Fat	9g	45%
Trans Fat	0g	0%
Cholesterol	21mg	7%
Sodium	389mg	16%
Potassium	111mg	2%
Fiber	2.5g	10%
Sugar	15.5g	31%
Vitamin A	67IU	1%
Vitamin C	0mg	0%
Calcium	145mg	15%
Iron	1mg	6%