Gluten Free Cornbread
This gluten free cornbread recipe can be served with any fall meal or eaten by itself topped with melted butter or maple syrup. It can also be turned into gluten free cornbread muffins or cornbread croutons.
Servings: 12 pieces
Calories: 165kcal
Ingredients
- 1.5 cups GF Flour Blend
- ¾ cup Cornmeal
- ½ cup Granulated Sugar
- 2 tsp Baking Powder
- 1 tsp Salt
- 1 cup Buttermilk
- ¼ cup Melted Butter
- 1 egg
Instructions
- Preheat oven to 400. Grease 8x8 pan and sprinkle with cornmeal to keep from sticking.
- In a large bowl, add dry ingredients: gluten free flour blend, cornmeal, granulated sugar, baking powder, salt and whisk together until fully incorporated.
- In stand mixer or large bowl add: buttermilk, melted butter, egg and whisk together until fully combined.
- Add dry ingredients to wet ingredients in batches until a thick cornbread batter is formed.
- Bake for 25 minutes or until toothpick comes out clean when inserted in the center.
- Let cool fully before slicing and serving
Notes
This recipe uses a gluten free flour blend. My favorite gluten free flour blend is by Krusteaz because it contains a mix of flours and already contains xanthan gum. If you are using a gluten free flour blend without xanthan gum, you must add it to the recipe. I love this brand because it can be found on amazon and at Walmart.
To make gluten free cornbread muffins, add muffin tin liners to a muffin tin and fill each with batter 1/2-2/3 full. Cooking time may decrease to 18-20 minutes because each muffin is smaller.
To make this recipe dairy free, substitute the buttermilk with coconut milk and the butter with a vegan butter substitute.
Does Jiffy Make a Gluten Free Cornbread Mix? Gluten free cornbread mixes can be found in stores but at this time Jiffy does not make their cornbread mix gluten free.
Nutrition
Serving: 1g | Calories: 165kcal | Carbohydrates: 27g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 26mg | Sodium: 353mg | Fiber: 1g | Sugar: 9g