It’s no secret we love cornbread and have shared recipes for it earlier than (displays A and B). And we wouldn’t be posting one other model if it wasn’t value it. So belief us…it’s value it! This FLUFFY, moist gluten-free cornbread is naturally sweetened with honey, SO flavorful, and critically EASY to make.
Simply 1 bowl and 8 components stand between you and the greatest gluten-free cornbread. What are you ready for? Preheat your oven and let’s make it!
We instructed you this cornbread is simple to make, however how simple, you ask?! VERY simple! We’re speaking virtually as simple as strolling by means of the shop to search out the aisle with the packaged combine (however don’t you dare 😉).
Merely whisk your milk of selection with avocado oil (or melted butter), honey (or cane sugar), egg, and cornmeal. Let that sit for 10 minutes (to melt the cornmeal) whilst you go and relaxation your self!
Whenever you (and the cornmeal) are properly rested, whisk in your gluten-free flour mix, baking powder, and salt.
Pour the batter right into a parchment-lined baking dish, and the oven will do the remainder of the work!
Sit again, calm down, and superb gluten-free cornbread will quickly be yours to get pleasure from!
We expect this cornbread will turn out to be your new go-to! It’s:
Fluffy
Moist
Buttery
Flavorful
Completely candy
Undetectably gluten-free
& SO simple to make!
Deliver it to vacation gatherings, use it to make cornbread stuffing, or get pleasure from it along with your favourite casseroles, soups, and chilis.
Extra Gluten-Free Vacation Sides
Should you do that recipe, tell us! Depart a remark, price it, and don’t overlook to tag a photograph @minimalistbaker on Instagram. Cheers, pals!
Servings 9 (slices)
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- 1 cup dairy-free milk (plain, unsweetened // we used almond // if not dairy-free, you should use dairy milk)
- 1/2 cup avocado oil (or melted dairy or vegan butter)
- 1/2 cup honey (or sub cane sugar)
- 1 giant egg*
- 3/4 cup medium grind cornmeal
- 1 ¼ cup MB 1:1 Gluten-Free Flour Mix (if not gluten-free, you should use all-purpose flour)
- 1 Tbsp baking powder (aluminum-free*)
- 3/4 tsp sea salt
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Preheat your oven to 400 levels F (204 C), line an 8×8-inch metallic baking dish with parchment paper, and put aside.
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To a medium mixing bowl, add the dairy-free milk, avocado oil (or melted butter), honey (or cane sugar), egg, and cornmeal. Whisk collectively till easy. Let this combination sit for 10 minutes — this helps to melt the cornmeal!
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After the ten minutes is up, add the gluten-free flour mix, baking powder, and sea salt. Whisk till easy. Pour the batter into the ready baking pan and shake gently to distribute to the perimeters and/or easy out the highest with a rubber spatula. Bake for 28-32 minutes, till the middle springs again when touched.
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Let cool for 10 minutes within the pan earlier than transferring to a cooling rack and letting cool for at the least one other 10 minutes. You may get pleasure from it heat, however for greatest texture, let cool totally earlier than chopping.
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Greatest loved the primary day, however leftovers might be cooled totally then stored in an hermetic container at room temperature for 2-3 days, within the fridge for 3-4 days, or within the freezer for 1 month (or longer). Defrost in a single day within the fridge or at room temperature for ~4 hours.
*For vegan variations, take a look at our Excellent Vegan Cornbread and Greatest Vegan Gluten-Free Cornbread.
*Prep time doesn’t embrace cooling.
*Diet data is a tough estimate calculated with avocado oil and honey.
Serving: 1 slice Energy: 295 Carbohydrates: 42.7 g Protein: 2.7 g Fats: 13.8 g Saturated Fats: 1.6 g Polyunsaturated Fats: 1.8 g Monounsaturated Fats: 9 g Trans Fats: 0 g Ldl cholesterol: 21 mg Sodium: 389 mg Potassium: 111 mg Fiber: 2.5 g Sugar: 15.5 g Vitamin A: 67 IU Vitamin C: 0 mg Calcium: 145 mg Iron: 1 mg