Gluten-Free Cornbread Recipe
Servings: 16 pieces
Calories: 170kcal
Moist, fluffy, and perfectly balanced between sweet and savory, this Gluten-Free Cornbread is equally delicious when served with a bowl of chili or a generous swipe of cinnamon-honey butter.
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Ingredients
- 1 cup gluten free 1-to-1 flour blend with xanthan gum
- 1¼ cups cornmeal
- ¾ teaspoon fine sea salt
- ¼ teaspoon baking soda
- 2 teaspoons baking powder
- ½ cup olive oil
- ¼ cup granulated sugar
- 2 large eggs
- 1 egg yolk
- 1 cup milk or unsweetened non-dairy milk
- 1 tablespoon apple cider vinegar
- ¾ cup corn kernels fresh or frozen
Instructions
- In a bowl, combine gluten free flour, cornmeal, salt, baking soda, and baking powder.
- In a cup or bowl, add non-dairy milk and apple cider vinegar. Set aside for 5 minutes to let the milk curdle. Add the corn kernels and milk mixture to a blender and purée until smooth. Pour the mixture out into a large bowl with sugar, oil, eggs, and egg yolk. Stir until combined.
- Add the cornmeal mixture into the wet ingredients and stir until smooth. Cover and let it set for 30 min.
- Preheat the oven to 400°F (200°C). Grease an 8x8-inch square pan with coconut oil and set aside.
- Pour mixture into the prepared pan and smooth the top. Let it bake for 40-45 min, or until a toothpick inserted in the center comes out with a few crumbs. Let it cool completely before cutting.
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Nutrition
Serving: 1piece | Calories: 170kcal | Carbohydrates: 20g | Protein: 4g | Fat: 9g | Sodium: 214mg | Fiber: 2g | Sugar: 4g