Cornbread (Gluten-Free)
Super easy GF cornbread recipe to always have on hand. It’s very quick to make, and it will be with you in a pinch!! Perfect to serve along with any meal, breakfast, or as a snack.
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About this recipe
This gluten-free cornbread is moist and delicious. It’s super simple to make and no yeast is required. For more ideas of bread without yeast, I leave you the link to this easy brown bread.
You can make this bread on a cast-iron skillet, loaf pan, or baking sheet, slice it into long bars, toast or grill it, and serve it with any meal. Best warm!
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Ingredients
The main ingredients of this recipe are:
- Flour: corn flour and pre-cooked white maize flour, like store-bought called PAN.
- Baking powder: gluten-free baking powder.
- Salt: enhance flavors.
- Eggs: room temperature eggs are better.
- Milk: whole milk.
- Oil: sunflower oil, but olive or coconut oil should work well.
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How to make GF cornbread
Preheat the oven to 200ºF.
Lightly grease a 9-inch cast iron skillet, loaf pan, or baking sheet. This time I used a baking sheet.
Whisk corn flour, white maize meal, baking powder, brown sugar, and salt in a large bowl.
Make a hole in the middle and add the eggs, one at a time, mixing well after each addition. Add the milk and the oil. Mix until well incorporated.
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Pour the mixture into the baking sheet.
Bake for 20/25 minutes or until a tester comes out clean. Let cool before removing.
Slice the cornbread and toast or grill it a bit before serving. Best warm!
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Variations
- Flour: replace pre-cooked white maize flour with gluten-free all-purpose flour.
- Topping: you can add shredded parmesan cheese to the batter, or if you like spicy, add chili.
- Mold: make this cornbread in an iron skillet, a loaf pan, or a baking sheet, as you taste.
Storing
Store the bread covered at room temperature for 3 days or in the refrigerator for up to a week.
You can freeze it, it’s best to slice it before freezing so you don’t have to unfreeze the entire bread. To reheat frozen bread warm it in a medium oven.
For more related recipes
- Brown bread
- Easy orange cake (with almond flour)
- Banana bread (with buckwheat flour)
- Pumpkin bread (easy, 1 bowl)
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Cornbread (Gluten-Free)
Ingredients
- 2 cups corn flour
- 1 cup pre-cooked white maize flour
- 4 teaspoon baking powder
- 1/4 cup brown sugar
- 2 teaspoon salt
- 2 eggs
- 2 cups milk
- 1 tbsp oil
Instructions
- Preheat the oven to 200ºF.
- Lightly grease a 9-inch cast iron skillet, loaf pan, or baking sheet. This time I used a baking sheet.
- Whisk corn flour, white maize meal, baking powder, brown sugar, and salt in a large bowl.
- Make a hole in the middle and add the eggs, one at a time, mixing well after each addition. Add the milk and the oil. Mix until incorporated well but don't over-mix.
- Pour the mixture into the baking sheet.
- Bake for 20/25 minutes or until a tester comes out clean. Let cool before removing.
- Slice the cornbread and toast or grill it a bit before serving. Best warm!
Notes
- Store the bread covered at room temperature for 3 days or in the refrigerator for up to a week.