Gluten-Free Cornbread Recipe

A piece of gluten-free cornbread with a pad of butter and drizzle of honey.

5 from 2 votes

Course: Side Dish, Snack

Cuisine: American

Prep Time: 15

Cook Time: 40

Resting Time: 30

Total Time: 1 25

Servings: pieces

Calories: 170kcal

Author: Ai Willis

Moist, fluffy, and perfectly balanced between sweet and savory, this Gluten-Free Cornbread is equally delicious when served with a bowl of chili or a generous swipe of cinnamon-honey butter.

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Ingredients

1 cup gluten free 1-to-1 flour blend with xanthan gum
1¼ cups cornmeal
¾ teaspoon fine salt
¼ teaspoon baking soda
2 teaspoons baking powder
½ cup olive oil
¼ cup granulated sugar
2 large eggs
1 egg yolk
1 cup unsweetened non-dairy milk
1 tablespoon apple cider vinegar
¾ cup corn kernels fresh or frozen

Instructions

In a bowl, combine gluten free flour, cornmeal, salt, baking soda, and baking powder.
In a cup or bowl, add non-dairy milk and apple cider vinegar. Set aside for 5 minutes to let the milk curdle. Add the corn kernels and milk mixture to a blender and purée until smooth. Pour the mixture out into a large bowl with sugar, oil, eggs, and egg yolk. Stir until combined.
Add the cornmeal mixture into the wet ingredients and stir until smooth. Cover and let it set for 30 min.
Preheat the oven to 400°F (200°C). Grease an 8x8-inch square pan with coconut oil and set aside.
Pour mixture into the prepared pan and smooth the top. Let it bake for 40-45 min, or until a toothpick inserted in the center comes out with a few crumbs. Let it cool completely before cutting.

Notes

Freezing: I highly suggest storing this corn loaf in the freezer if you're making this recipe several days in advance. Wrap the whole bread or individual squares in a couple layers of plastic wrap and put it in a freezer bag before storing it in the fridge.

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