Easy Gluten Free Cornbread
This Gluten Free Cornbread is fluffy and moist and absolutely delish! It's perfect served with soups and stews or even by itself as a sweet treat with honey and butter. Be sure to double the batch so you can freeze some to have on hand.
Servings 12
Ingredients
- 1 cup medium ground cornmeal
- 1 cup GF all purpose flour with xanthan gum. My favorite brand is Bob’s Red Mill 1 to 1 all purpose flour gluten-free ¼ cup sugar
- 1 T baking powder
- 1 t salt
- ¼ cup salted butter-softened
- 1 C buttermilk
- 1 large egg
Instructions
- Mix dry ingredients: In a large bowl, whisk together cornmeal, gluten-free flour, sugar, baking powder, and salt.
- Add wet ingredients: In a smaller bowl, whisk together buttermilk and the egg.
- Combine: Pour the wet mixture into the dry ingredients, add softened butter, and stir until combined.
- Bake: Preheat oven to 350°F. Line an 8x8 baking dish with parchment paper, or line a muffin tin with liners. Pour in batter and bake about 20 minutes, until golden and a toothpick inserted in the center comes out clean.
Notes
Variations
- Leave out the sugar for a savory version.
- Add extra sugar for a sweeter treat.
- Make a chili-cornbread bake: pour chili into a dish, top with cornbread batter, and bake until set.
- Mix in dried herbs such as rosemary for an aromatic twist.