Using simple ingredients, this gluten free homemade cornbread recipe comes together in a flash. Who doesn’t love a side dish that you can sit down and enjoy with the family in 30 minutes or less?
It pairs well with chili, crispy chicken, and BBQ (to name a few,) AND you can use this recipe to make muffins. It’s a winner in my house!
I mean, how could it not be a winner when it’s dressed up with butter & honey before serving? Ha!
Ingredients
- 1 1/4 cups gluten free 1-to-1 all purpose flour (I use Bob’s Red Mill)
- 3/4 cup finely ground corn meal (the best organic corn meal)
- 1/4 cup cane sugar
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1 cup whole milk
- 1/4 cup unsalted butter, melted
- 1 egg, beaten
How to Make Gluten Free Homemade Corn Bread
Let’s get started! First, preheat your oven to 400°F and lightly grease a pie plate or 9” glass baking dish with either butter, extra virgin olive oil, OR coconut oil.
In a medium bowl, combine flour, corn meal, sugar, baking powder, and sea salt.
Stir in milk, butter, and egg with a fork until dry ingredients are moistened. No need to overdo it!
Pour batter into prepared pie plate or 9”x9” glass baking dish. Bake for 20 to 25 minutes until wooden toothpick inserted into the center comes out clean, or until light golden brown. Serve warm with butter and honey. (9 servings)
Prefer Cornbread Muffins Instead? Try this!
Rather than pouring your batter into a pie plate or glass baking dish, line your large muffin tin with baking cups or grease them with butter, extra virgin olive oil, or coconut oil.
Bake the muffins for 15-20 minutes until inserted toothpick comes out clean, or until golden brown. Serve warm with butter and honey. (12 servings)
Save this Recipe!
Corn Bread
Using simple ingredients, this gluten free homemade cornbread recipe comes together in a flash. Who doesn't love a side dish that you can sit down and enjoy with the family in 30 minutes or less?
Ingredients
- 1 1/4 cups gluten free 1-to-1 all purpose flour (I use Bob's Red Mill)
- 3/4 cup finely ground corn meal
- 1/4 cup cane sugar
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1 cup whole milk
- 1/4 cup unsalted butter, melted
- 1 egg, beaten
Instructions
1. Let's get started! First, preheat your oven to 400°F and lightly grease a pie plate or 9'' glass baking dish with either butter, extra virgin olive oil, OR coconut oil.
2. In a medium bowl, combine flour, corn meal, sugar, baking powder, and sea salt.
3. Stir in milk, butter, and egg with a fork until dry ingredients are moistened. No need to overdo it!
4. Pour batter into prepared pie plate or 9''x9'' glass baking dish. Bake for 20 to 25 minutes until wooden toothpick inserted into the center comes out clean, or until light golden brown. Serve warm with butter and honey. (9 servings)
Notes
Prefer Cornbread Muffins Instead? Try this!
Rather than pouring your batter into a pie plate or glass baking dish, line your large muffin tin with baking cups or grease them with butter, extra virgin olive oil, or coconut oil.
Bake the muffins for 15-20 minutes until inserted toothpick comes out clean, or until golden brown. Serve warm with butter and honey. (12 servings)
