Updated: Aug 30, 2019
Mmm, cornbread. It’s such a versatile quick bread. It goes with savory dishes, spicy, and sweet with breakfast, lunch or dinner. This gluten-free cornbread is perfect on its own, with some hearty chili or as the base for a Thanksgiving gluten-free cornbread stuffing. You can adjust the amount of sugar if you prefer it a little sweeter. Make it dairy-free with any unsweetened alt milk and Earth Balance Vegan Buttery Sticks.
Makes one 8″ x 8″ pan or 15 muffins
Preheat the oven to 350°
Grease an 8″ x 8″ baking dish with butter.
1 cup gluten-free flour blend ¾ c corn meal 6Tbsps sugar 2 ¾ tsp baking powder 1/8 tsp baking soda ½ tsp xanthan gum ¾ tsp salt 2 large eggs 1 cup - 2Tbsps milk or milk sub 4 Tbsp melted butter (oil or butter substitute is fine)
Melt the butter and set it aside to cool slightly.
Combine the dry ingredients in a large mixing bowl.
Beat the eggs and milk in a small bowl. Add to the dry ingredients. Stir 10 strokes. Add the butter and stir until combined.
For cornbread spread the batter in an even layer in the baking dish and bake for about 35-40 minutes or until a toothpick comes out clean. For corn muffins spoon batter into a muffin tin with paper liners and bake for 18-20 minutes.