Easy Gluten Free Cornbread
The ultimate comfort food, Easy Gluten Free Cornbread is fluffy, warm, and perfect for any occasion. This easy weeknight dinner option brings together wholesome ingredients for a delicious, gluten-free treat that everyone will love. Make it tonight!
Equipment
- Skillet
- Frying Pan
- Whisk
- Oven
- Chef's Knife
- Baking Sheet
Ingredients
- 2 cups stone-ground cornmeal or cornflour
- 1/2 cup tapioca flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/4 cup butter plus 1 tablespoon, divided
- 3 eggs
- 1/3 cup maple syrup
- 1 cup almond milk
Instructions
- Preheat your oven to 400 degrees. This high temperature is crucial for getting that nice golden crust on your cornbread.
- In a small saucepan, melt 1/4 cup of butter. Once melted, set it aside to cool slightly while you prepare the other ingredients. This step helps prevent the eggs from scrambling when you mix them in.
- Grease a medium-sized cast-iron skillet with 1 tablespoon of butter. This will ensure your cornbread doesn’t stick, and it also adds flavor.
- In a large bowl, whisk together the cornmeal, tapioca flour, baking powder, baking soda, and sea salt. Make sure everything is well combined and there are no lumps.
- In a separate medium bowl, whisk together the eggs, maple syrup, almond milk, and the cooled butter. The mixture should be smooth and creamy.
- Pour the wet ingredients into the dry ingredients. Gently whisk until just combined, being careful not to overmix. You want to keep that light texture.
- Pour the batter into the greased skillet, spreading it evenly. The batter should be thick but pourable.
- Bake in the preheated oven for about 18 minutes. You'll know it's done when the top is golden brown and a toothpick inserted into the center comes out clean.
- Once baked, let the cornbread cool slightly before slicing. This helps it hold its shape and makes for cleaner slices.
- Slice, serve, and enjoy your Easy Gluten Free Cornbread warm, perhaps with a pat of butter or a drizzle of honey!
Notes
- Tip 1: For dairy-free, you can use a dairy-free butter alternative or palm shortening, but it will affect the flavor.
- Tip 2: Alternatively, you can place the skillet with butter inside the oven to get it hot, brush the butter along the sides, and pour in the batter for extra crunchy sides.
- Tip 3: This can also be baked as muffins; grease muffin tins and bake at 400 degrees for about 12 to 15 minutes.
- Tip 4: For a more cake-like cornbread, use 1/2 cup melted butter instead of 1/4 cup.