Yields: 8-10 servings
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Ingredients:
- 1 cup gluten-free all-purpose flour (make sure it’s a blend with xanthan gum)
- 1 cup yellow cornmeal
- 1/4 cup granulated sugar (adjust for desired sweetness)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk (or dairy-free alternative like almond milk)
- 1/4 cup melted butter (or oil for dairy-free)
- 2 large eggs
- 1/2 cup canned creamed corn (optional, for extra moisture and sweetness)
Equipment:
- Large mixing bowl
- Medium mixing bowl
- Whisk
- 9×9 inch baking pan or cast-iron skillet
- Oven
Instructions:
- Preheat oven: Preheat your oven to 400 degrees F (200 degrees C). Grease your 9×9 inch baking pan or cast-iron skillet.
- Combine dry ingredients: In a large mixing bowl, whisk together the gluten-free flour, cornmeal, sugar, baking powder, and salt.
- Combine wet ingredients: In a separate medium bowl, whisk together the milk, melted butter (or oil), and eggs. For added richness and sweetness, you can also whisk in the creamed corn at this stage.
- Mix batter: Gently pour the wet ingredients into the dry ingredients. Stir until just combined – don’t overmix, as this can make the cornbread tough.
- Bake: Pour the batter into your prepared pan or skillet. Bake for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cornbread cool slightly in the pan before cutting and serving. It’s delicious warm with a drizzle of honey or your favorite toppings.
Tips:
- Dairy-free option: Easily make this dairy-free by using a plant-based milk alternative (almond, oat, etc.) and replacing the butter with oil (vegetable, avocado, coconut).
- Sweet vs. savory: Adjust the sugar content for a sweeter or more savory cornbread. Add chopped jalapeños, cheese, or herbs for a flavor kick.
- Pan choice: A cast-iron skillet delivers lovely crisp edges.
- Don’t overbake: Overbaking leads to dry cornbread. Start checking for doneness around the 20-minute mark.
Storage: Store leftover cornbread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
