Gluten-Free Cornbread
User Reviews
5
Gluten-Free Cornbread
Description
The Gluten-Free Cornbread recipe uses yellow cornmeal and gluten-free flour as the dry base, along with a leavening agent and a mix of coconut sugar and honey for sweetness. Wet ingredients include milk, eggs, and melted butter, which are gently combined with the dry mixture to avoid overmixing and ensure an airy texture. The batter is poured into a prepared cast iron skillet and baked at 400°F until the cornbread turns golden and a toothpick inserted in the center comes out clean. The result is a moist and tender bread with a slight sweetness and a pleasant crumb.
This cornbread works well as a side dish for hearty meals or as a snack. It can be cut into squares or triangles and served warm for best texture.
To maintain the proper rise, it is important to mix the batter just until combined and bake in a preheated oven. The recipe can be made in a 9x9 baking dish as an alternative to a skillet, and the batter can also be used to make muffins.
Ingredients
- 1 cup cornmeal yellow
- 1 cup gluten-free flour
- 1 Tablespoon baking powder
- ½ cup coconut sugar
- 1 teaspoon salt
- 1 cup milk
- 2 egg large
- ¼ cup butter melted, unsalted
- ½ cup honey
Instructions
- Preheat the oven to 400°F and lightly spray a 9 or 10” cast iron skillet (or baking dish) with nonstick cooking spray.
- In a large bowl whisk together cornmeal, flour, baking powder, sugar, and salt.
- In a medium-sized bowl, whisk together the milk, eggs, melted butter and honey.
- Add the wet ingredients to the dry ingredients and whisk together until just mixed.
- Pour the cornbread batter in the prepared cast iron skillet.
- Place the skillet in the center rack of the oven and bake for about 13 - 15 minutes, until golden and toothpick inserted in the center comes out clean.
- Remove skillet from the oven and allow cornbread to cool for 5 minutes before removing it. Run a spatula alongside the edge of the skillet, and cut the cornbread in pieces (in squares or triangles). Serve warm.
Notes
- Mix the batter just until the dry ingredients are combined to help the cornbread rise properly.
- Always bake in a fully preheated 400°F oven to ensure even cooking.
- If you don't have a cast iron skillet, a 9x9 baking dish can be used instead.
- You can use this batter to make cornbread muffins as an alternative shape.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 207 kcal
% Daily Value*
| Serving | 107g | |
| Calories | 207kcal | 10% |
| Carbohydrates | 36g | 12% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 39mg | 13% |
| Sodium | 229mg | 10% |
| Potassium | 189mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 191IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 80mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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