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!
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.
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.
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!
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)
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.
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