Gluten Free Cornbread
Soft and tender with beautiful, crisp edges, this gluten free cornbread is easy to make and works with just about any gluten free flour. Don't skip the secret ingredient, it really takes this recipe to the next level!
Servings 8 servings
Calories 251kcal
Equipment
Ingredients
- ½ cup butter
- 2 T sugar
- 1 egg
- 1 ¼ cups milk
- 1 cup high quality gluten free flour see notes
- ¾ cup gluten free cornmeal
- ½ teaspoon salt
- 2 teaspoon baking powder
- ½ cup frozen corn
Instructions
- Turn oven on to 400 degrees F. Put butter in a cast iron skillet and allow to sit in the oven while it is preheating, until the butter is melted.
- Meanwhile, whisk together sugar, egg, and milk in a large bowl.
- Add dry ingredients and corn and stir with a spoon just until batter is smooth.
- Add melted butter from skillet and stir until combined.
- Pour batter into the preheated skillet and bake for 18-20 minutes, until edges are golden brown and toothpick inserted in center comes out clean.
- Top with honey butter to serve!
Notes
Gluten free flour blends that work well in this recipe:
- Better Batter (this is my fav)
- Cup4Cup
- Bob's Red Mill 1:1
- Pamela's Artisan blend
- King Arthur Measure for Measure
- gfJules
- Cup4Cup
Nutrition
Serving: 1g | Calories: 251kcal | Carbohydrates: 29g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Cholesterol: 57mg | Sodium: 392mg | Fiber: 2g | Sugar: 4g