Simple Gluten-Free Cornbread (1 Bowl!)
It’s no secret we love cornbread and have shared recipes for it sooner than (shows A and B). And we wouldn’t be posting one different mannequin if it wasn’t worth it. So perception us…it’s worth it! This FLUFFY, moist gluten-free cornbread is naturally sweetened with honey, SO flavorful, and severely EASY to make.
Merely 1 bowl and 8 components stand between you and the biggest gluten-free cornbread. What are you prepared for? Preheat your oven and let’s make it!
We knowledgeable you this cornbread is easy to make, nevertheless how simple, you ask?! VERY simple! We’re talking practically as simple as strolling by the store to hunt out the aisle with the packaged mix (nevertheless don’t you dare 😉).
Merely whisk your milk of other with avocado oil (or melted butter), honey (or cane sugar), egg, and cornmeal. Let that sit for 10 minutes (to soften the cornmeal) while you go and rest your self!
Everytime you (and the cornmeal) are properly rested, whisk in your gluten-free flour combine, baking powder, and salt.
Pour the batter proper right into a parchment-lined baking dish, and the oven will do the rest of the work!
Sit once more, relax, and fantastic gluten-free cornbread will shortly be yours to have the benefit of!
We predict this cornbread will flip into your new go-to! It’s:
Fluffy
Moist
Buttery
Flavorful
Fully sweet
Undetectably gluten-free
& SO simple to make!
Carry it to trip gatherings, use it to make cornbread stuffing, or have the benefit of it alongside along with your favorite casseroles, soups, and chilis.
Further Gluten-Free Trip Sides
For individuals who do that recipe, inform us! Depart a comment, price it, and don’t overlook to tag {a photograph} @minimalistbaker on Instagram. Cheers, mates!
Servings 9 (slices)
Cease your show from going darkish
- 1 cup dairy-free milk (plain, unsweetened // we used almond // if not dairy-free, you need to make the most of dairy milk)
- 1/2 cup avocado oil (or melted dairy or vegan butter)
- 1/2 cup honey (or sub cane sugar)
- 1 big egg*
- 3/4 cup medium grind cornmeal
- 1 ¼ cup MB 1:1 Gluten-Free Flour Combine (if not gluten-free, you need to make the most of all-purpose flour)
- 1 Tbsp baking powder (aluminum-free*)
- 3/4 tsp sea salt
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Preheat your oven to 400 ranges F (204 C), line an 8×8-inch metal baking dish with parchment paper, and put apart.
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To a medium mixing bowl, add the dairy-free milk, avocado oil (or melted butter), honey (or cane sugar), egg, and cornmeal. Whisk collectively until clear. Let this mix sit for 10 minutes — this helps to soften the cornmeal!
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After the ten minutes is up, add the gluten-free flour combine, baking powder, and sea salt. Whisk until clear. Pour the batter into the prepared baking pan and shake gently to distribute to the sides and/or clear out the best with a rubber spatula. Bake for 28-32 minutes, until the center springs once more when touched.
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Let cool for 10 minutes inside the pan sooner than transferring to a cooling rack and letting cool for in any case one different 10 minutes. You could have the benefit of it warmth, nevertheless for biggest texture, let cool completely sooner than decreasing.
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Best cherished the first day, nevertheless leftovers shall be cooled completely then saved in an airtight container at room temperature for 2-3 days, inside the fridge for 3-4 days, or inside the freezer for 1 month (or longer). Defrost in a single day inside the fridge or at room temperature for ~4 hours.
*For vegan variations, attempt our Glorious Vegan Cornbread and Best Vegan Gluten-Free Cornbread.
*Prep time would not embody cooling.
*Vitamin data is a tricky estimate calculated with avocado oil and honey.
Serving: 1 slice Power: 295 Carbohydrates: 42.7 g Protein: 2.7 g Fat: 13.8 g Saturated Fat: 1.6 g Polyunsaturated Fat: 1.8 g Monounsaturated Fat: 9 g Trans Fat: 0 g Ldl ldl cholesterol: 21 mg Sodium: 389 mg Potassium: 111 mg Fiber: 2.5 g Sugar: 15.5 g Vitamin A: 67 IU Vitamin C: 0 mg Calcium: 145 mg Iron: 1 mg
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