Gluten Free Quick and Easy Cornbread
 
Prep time
Cook time
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This Gluten Free Quick and Easy Cornbread will become your go to simple side dish for any dinner; light and fluffy yellow cornmeal cornbread with a touch of sweetness. Bake these in a pan or muffin tins!
Author:
Recipe type: Bread
Serves: 9 servings
Ingredients
  • 1 cup yellow cornmeal
  • 1 cup high quality gluten free all-purpose flour or my preferred blend (1/4 cup plus 1 tablespoon white rice flour, ¼ cup plus 1 tablespoon sorghum flour, ¼ cup potato starch, and 2 tablespoons tapioca starch)
  • ¼ cup plus 1 tablespoon granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon xanthan gum (only if your gluten free flour blend doesn't already contain a gum)
  • ¼ teaspoon baking soda
  • ¼ cup melted butter
  • 1 large egg, slightly beaten
  • 1 cup whole milk (or ½ cup heavy cream plus ½ cup lower fat milk)
Directions
  1. Preheat oven to 400 and spray an 8X8 pan with cooking spray. Set aside until ready to use.
  2. In a medium sized mixing bowl, whisk together dry ingredients. Add melted butter, egg, and milk and whisk until combined and dry ingredients are moistened.
  3. Pour into greased baking pan and bake at 400 degrees for 18-22 minutes (about 13-14 mins for muffins filled ¾ way) or until golden brown and toothpick inserted into center of pan comes out clean with very few moist crumbs.
  4. Let cornbread cool for 10 minutes before cutting. Serve warm with butter and honey.
  5. Store leftovers in an airtight container at room temp for up to 3 days, in fridge for up to 1 week, or in freezer for up to 3 months. Warm leftovers before serving.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-quick-easy-cornbread/