Gluten Free Cornbread
by: claire cary
This gluten free cornbread is easy to make with a rich buttery and perfectly sweet flavor. It's made in one bowl and out of the oven in about 30 minutes. Perfect served alongside your favorite chili!
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12
Ingredients
Wet
- 2 eggs
- 1 cup non-dairy milk
- 1 tablespoon apple cider vinegar
- ⅓ cup white sugar
- 2 tablespoon honey
- ½ cup melted butter
Dry
- 1 cup gluten free all purpose flour
- 1 ¾ cup cornmeal
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Spray a 10 inch cast iron skillet or 9 inch square baking pan with oil and set aside.
- In a large mixing bowl, whisk together all wet ingredients until smooth.
- Whisk in the dry ingredients, making sure to spoon and level the flour and cornmeal, don't scoop right from the bag. Whisk until smooth.
- Transfer to your prepared pan and bake for 20-25 minutes or until a toothpick comes out clean.
- Remove from the oven and let cool for about 15 minutes, then brush the top with 1 tablespoon of melted butter plus 1 tablespoon of honey. Slice and enjoy!
Notes
You can use regular dairy milk and regular butter for this recipe. I use almond milk and non-dairy butter, but either will work!
Serving: 1piece / Calories: 202kcal / Carbohydrates: 34g / Protein: 5g / Fat: 10g / Saturated Fat: 2g / Fiber: 3g / Sugar: 10g
