Gluten Free Corn Bread

Gluten-Free Cornbread

Author: Gluten Free Gigi

Recipe type: Bread

Cuisine: Southern

Prep time:  10 mins

Cook time:  25 mins

Total time:  35 mins

 

This recipe is free from: gluten, dairy/casein, soy, peanuts, tree nuts, with an egg-free option, too!

Ingredients

• 1 cup certified gluten-free cornmeal (Buy organic cornmeal for GMO-free.)
• ½ cup white (or brown) rice flour
• ½ cup cornstarch (Non-GMO cornstarch is available in many markets or online.)
• 1 Tablespoon baking powder
• ½ teaspoon salt
• ¼ cup sugar (You can substitute your favorite sweetener here, decrease the amount, or omit the sugar entirely.)
• 1 cup milk (Plant- or dairy-based will work. I use unsweetened coconut milk.)
• ⅓ cup oil
• Egg replacer (prepared according to package directions) to equal 2 large eggs (or you may use 2 large eggs OR ½ cup egg substitute, like Egg Beaters, if you prefer.)

Instructions

1. Preheat oven to 400F.
2. Grease an 8-inch square glass baking dish (or similar sized dish of your choice, or a cast iron skillet, if you have one.)
3. Place the baking dish or skillet in the oven as the oven preheats while you mix the bread. A hot skillet before you pour in the batter ensures a crisp outer crust, which is a must with cornbread!)
4. In a mixing bowl, whisk dry ingredients to blend.
5. Add milk, oil, and eggs; stir until batter is completely smooth.
6. Carefully remove hot pan from the oven using an oven mitt, and pour the batter into the hot pan (this seals a crisp edge on your cornbread).
7. Return the pan to oven and bake 20-25 minutes, or until cornbread is golden brown on top and deep golden brown around the edges.
8. Cut into squares and serve hot from the oven either on its own or with a drizzle of honey.