Cornbread (Gluten-Free)
Super easy gluten-free cornbread recipe to always have on hand. It is 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.
About this recipe
This gluten-free cornbread is moist and delicious. It’s super simple to make and no yeast is required.
I like to make this bread on a baking sheet, slice it into long bars, toast or grill it, and serve it with any meal. It’s also perfect to serve along with soup!! Always warm!!
Ingredients
- Flour: corn flour and pre-cooked white maize flour, I used a store-bought call PAN.
- Baking powder: gluten-free baking powder.
- Salt: enhance flavors.
- Eggs: room temperature eggs are better.
- Milk: I used whole milk.
- Oil: sunflower oil, but olive or coconut oil should work well.
How to make gluten-free cornbread
Preheat the oven to 200º.
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 it addition. Add the milk and the oil. Mix until incorporated well, but not overmix.
Pour the mixture into the prepared baking sheet.
Bake for 20/25 minutes or until a tester comes out clean.
Let cool before removing.
I like to slice the cornbread and toast or grill it a bit before serving. Always warm!!
Variations
If you don’t have pre-cooked white maize flour, I sometimes use gluten-free all-purpose flour. You can also add shredded parmesan cheese to the batter, or if you like spicy, you can add a chili.
You can make this cornbread in an iron skillet, a loaf pan, or a baking sheet. Most of the time I do it on a baking sheet because I like it to slice into long bars.
Storing
Store the bread covered at room temperature for 3 days or in the fridge for a week. You can also freeze it. I suggest slicing it before freezing so you don’t have to unfreeze the entire bread. When defrosting it, give it a touch in the oven, it’s best to serve it always warm.
Cornbread (Gluten-Free)
Ingredients
- 1 cup pre-cooked white maize flour
- 2 cups corn flour
- 1/4 cup brown sugar
- 4 teaspoon baking powder
- 2 teaspoon salt
- 2 eggs
- 2 cups milk
- 1 tbsp oil
Instructions
- Preheat the oven to 200º.
- 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 it addition. Add the milk and the oil. Mix until incorporated well but don't over-mix.
- Pour the mixture into the prepared baking sheet.
- Bake for 20/25 minutes or until a tester comes out clean.
- Let cool before removing.
- I like to slice the cornbread and toast or grill it a bit before serving. Always warm!!