Freshly baked cornbread is the perfect accessory for any one-bowl type of meal. Soups, stew, chili – it’s goes with everything! The best cornbread is dense and lightly sweet, with that tiniest of crunch from the cornmeal. It was time for me to create a gluten free cornbread that everyone, including me, could love.
Believe it or not, cornbread is a peacemaker of sorts in our house. When supper is something not in the kids’ top 10 meals, a straight-from-the-oven cornbread will still get them to the table smiling. Next thing I know, they’re using it to sop up the sauce of Do I Have to Have That, or crumbling it into the Not That Again.
The power of cornbread is second only to that of melted cheese, which is a fan favorite here. We will put cheese on ANYTHING, which is why we have at least 9 types of cheese in the house. At. All. Times.
What’s the trick to making great gluten free cornbread?
It’s not that tricky, honest!
First of all, cornbread itself is one of the simplest quick breads to make. Just 8 ingredients, mix them up in a bowl, plop the whole mess in a greased pan, and bake it for around 20 minutes. Easy!
Here’s your lineup of ingredients (plus an egg, which here is already in the batter)…
Second of all, morphing this into gluten free cornbread took only a single adjustment to my otherwise standard lifelong cornbread recipe. I just swapped out the regular flour for an equal amount of the gluten free flour and that was that. Simple.
I am a huge fan of all purpose gluten free flour. I’ve tried a couple of different brands (Bob’s Red Mill and Cup 4 Cup) and both have worked very well in the muffins and cookies that I’ve baked (especially these GF Butternut Squash Muffins with Maple Glaze AND these decadent Chocolate Peanut Butter Cookies – both of which are OMG YUM).
Gluten free all purpose flour makes this GF cornbread a cinch to make! Only 8 ingredients, & bakes up in less than 20 minutes.Click To TweetThis gluten free cornbread recipe is dairy free as well, to accommodate everybody who would be sharing it. I used unsweetened soy milk, but any non-dairy milk should work.
(My cat assistant, diligently going through her 17-point quality check, including the all-important sniff test 😉 )
One final note, if you do not need your cornbread to be gluten free or dairy free, see the recipe notes for the simple substitutions to make. Then you’ll have your hands on my standard cornbread recipe, which has been making smiles for 20 years 🙂
Easy Gluten Free Cornbread
Lightly sweet and dense, this cornbread with satisfy everyone around the table, and can accommodate those avoiding both gluten and dairy. Takes just 30 minutes from prep to finish!
Ingredients
- 1 1/4 cups gluten free all purpose flour
- 3/4 cup cornmeal
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsweetened soy milk or other non-dairy milk
- 3 tablespoons canola oil
- 1 whole egg beaten
Instructions
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Preheat oven to 400 degrees Fahrenheit. Prepare a 8" or 9" baking pan with spray oil. Set aside.
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In a medium bowl, add the flour, cornmeal, sugar, baking powder, and salt. Use a whisk to combine.
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In a small bowl, whisk together the soy milk, oil, and egg.
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Pour wet ingredients into dry ingredients and stir until all components are combined.
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Pour batter into prepared baking pan. Bake for 16-18 minutes. A toothpick inserted in the center will come out with fudgy crumbs.
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Serve warm. Leftovers will keep in airtight container for up to 3 days. In hotter weather, it's best to keep the leftovers in the refrigerator.
Recipe Notes
This recipe is easily adaptable if you do not need to avoid gluten or dairy.
Substitute equal amounts of regular all-purpose flour for the gluten free flour. A combination of whole wheat and white flours works well, too. I do not recommend using all whole wheat flour, which makes the bread heavier.
Substitute dairy milk in equal amounts for the soy milk. Any type of milk works well, from nonfat to lowfat to whole.
If desired, you can use 3 tablespoons of melted butter in place of the oil.
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