Just wait till you sink your teeth into this deliciously light, moist, and flavorful gluten free cornbread. You will be surprised how easy it is to whip up and how quick it will be devoured by your family and friends. In fact, animals love it too! When I was enjoying a piece hot out of the oven, my St. Bernard stared at me and drooled until I was forced to give in to her sweet little face and gave her my last bite. She was so happy. I think she was spoiled.
I made mine in just a plain pie pan. I thought it gave it a nice round touch, and was perfect for display. Traditionally, cornbread is made in square pans and then cut into squares, but don’t feel limited to that. You could also bake in right in a cast-iron skillet like they did in the old days. Try it out in a muffin tin, as mini muffins, in a round casserole dish, in a pie pan (like I did), in mini bread pans, whatever you have readily available. You can even spice it up by adding a small can of diced roasted Anaheim chili peppers, or a cup of frozen or fresh corn. Pairs nicely with Mama’s Hearty 3 Bean Chili too!
Easy Gluten Free Cornbread
Ingredients
- ½ cup butter or dairy free margarine, or canola oil
- ¼ cup sugar
- 2 eggs
- ¾ cup Mama’s Almond or Coconut Blend Flour
- ¾ cup Corn meal
- 1½ tsp. baking powder
- ½ tsp. salt
- 1 tsp. xanthan gum
- ¾ cup milk (dairy, rice, nut, soy)
Directions
Preheat oven to 350°.
In a small bowl, stir together gf flour, corn meal, baking powder, salt and xathan gum. Set aside.
In a mixing bowl, cream butter with sugar until soft. Add eggs one at a time, stir well after each addition. With mixer running on low speed, alternate adding flour mixture and milk until combined. Scraped down sides of bowl. Mix on medium speed for 1 minute.
Spray desired baking dish with cooking spray. Spread batter evenly into pan.
Bake for 25-28 minutes or until top bounces back when touched and toothpick inserted in center comes out clean.
Muffin tin Cook 23-25 minutes.
GFM Tip For added flavor, add 1 cup fresh or frozen corn or 1 small can diced roasted green peppers.
GFM Tip Pairs nicely with Mama’s Hearty 3 Bean Chili
Easy Gluten Free Cornbread is simple to make and pairs nicely with any meal or try it with Mama’s Hearty 3 Bean Chili
Ingredients
- ½ cup butter or dairy free margarine, or canola oil
- ¼ cup sugar
- 2 eggs
- ¾ cup Mama’s Almond or Coconut Blend Flour
- ¾ cup Corn meal
- 1½ tsp. baking powder
- ½ tsp. salt
- 1 tsp. xanthan gum
- ¾ cup milk (dairy, rice, nut, soy)
- Preheat oven to 350°.
- In a small bowl, stir together gf flour, corn meal, baking powder, salt and xanthan gum. Set aside.
- In a mixing bowl, cream butter with sugar until soft. Add eggs one at a time, stir well after each addition. With mixer running on low speed, alternate adding flour mixture and milk until combined. Scraped down sides of bowl. Mix on medium speed for 1 minute.
- Spray desired baking dish with cooking spray. Spread batter evenly into pan.
- Bake for 25-28 minutes or until top bounces back when touched and toothpick inserted in center comes out clean.
- Muffin tin: Cook 23-25 minutes.
Notes