The Best Gluten-Free Cornbread
Total Time
25 minutes
Prep Time
5 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(2)
Ingredients
4 servings
- 1 ¾ cup medium-grind cornmeal (gluten-free certified, if necessary )
- 1 ¼ cup gluten-free all purpose flour blend (with xanthan gum)
- 2 tablespoons granulated sugar (I like to use coconut sugar)
- 2 teaspoons baking powder
- 1 teaspoon sea salt or pink salt
- 1/2 teaspoon baking soda
- 2 cups full-fat coconut milk (if not vegan or dairy-free, use buttermilk)
- 1/2 cup avocado oil (or another neutral-tasting oil or melted butter (if not vegan/dairy-free)
- 1 tablespoon apple cider vinegar (or white vinegar)
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Preparation
Step 1
Preheat oven to 425°F. Grease a cast iron skillet or 8" baking pan, then set aside.
Step 2
Combine dry ingredients.
Step 3
In a large mixing bowl combine cornmeal, flour, sugar, baking powder, salt, baking soda. Stir to combine well.
Step 4
Add wet ingredients.
Step 5
To the same bowl add the milk, oil and vinegar. Mix until a smooth batter forms.
Step 6
Bake.
Step 7
Pour the batter into greased pan. Smooth the top and place into the preheated oven to bake for 20 minutes or until firm and golden.
Step 8
Enjoy.
Step 9
Let cool a few minutes before slicing. Enjoy!
Step 10
Save recipe for the next time?
