Easy Gluten Free Cornbread Recipes
This easy gluten-free cornbread is moist, lightly sweet, and bakes up with crisp edges in a hot skillet. Perfect with chili or weeknight dinners—ready in about 30 minutes.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1 cup fine yellow cornmeal (gluten-free) Use a certified gluten-free brand.
- 1 cup gluten-free all-purpose flour A blend with xanthan gum works best.
- 0.25 cup granulated sugar
- 1 tablespoon baking powder
- 0.25 teaspoon baking soda
- 0.5 teaspoon kosher salt
- 2 large eggs At room temperature.
- 1 cup buttermilk Shake well.
- 0.25 cup unsalted butter, melted and slightly cooled
- 1 tablespoon neutral oil For heating the skillet/pan.
Instructions
Preparation Steps
- Preheat oven to 400°F. Add the neutral oil to a 9-inch cast-iron skillet (or 8-inch square metal pan) and place it in the oven to heat while you mix the batter.
- In a large bowl, whisk together cornmeal, gluten-free flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk the eggs, then whisk in the buttermilk and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Let the batter rest for 5 minutes to hydrate the cornmeal.
- Carefully remove the hot skillet from the oven, swirl the oil to coat, and pour in the batter, smoothing the top.
- Bake for 18 to 22 minutes, until golden and a toothpick inserted in the center comes out clean.
- Cool in the skillet for 10 minutes, then slice and serve warm.
Notes
For dairy-free, replace butter with 0.25 cup neutral oil and use 1.0 cup unsweetened almond milk mixed with 1.0 tablespoon lemon juice; rest batter 10 minutes. Add-ins: 0.5 cup corn kernels, 1.0 chopped jalapeño, or 0.5 cup shredded cheddar. Store airtight at room temperature 1 day or refrigerate up to 3 days; rewarm before serving.