Gluten Free Cornbread - Fluffy, Easy Dinner Side

Gluten Free Cornbread is tender and fluffy.

This easy dinner side can be whipped up and ready in less than an hour. There's absolutely no rising or waiting time. It's also made with simple pantry staple ingredients.

Finely ground cornmeal gives this cornbread the perfect flavor and bite. Best served warm slathered with butter and a drizzle of honey. Pair it with soups, chili, or just because.

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Is there anything more beautiful than the sight of a table-side basket of cornbread?

What Makes This Gluten Free Cornbread So Good?

• High-quality gluten-free flour blend containing xanthan gum. I used Bob's Red Mill GF 1:1 (the blue bag).
• Fine-ground cornmeal. I buy Bob's Red Mill organic (medium grind). To get it finely ground, I throw it in my blender for about 20 seconds. Note: You can use medium-grind cornmeal, but the cornbread's texture will turn out a little more grainy/have a bite to it.
• Granulated sugar.
• Baking powder. This is what makes the cornbread so fluffy.
• Salt.
• Milk. Make this recipe dairy-free by switching out dairy milk for almond milk, etc.
• Eggs.
• Vegetable oil.

How to Make Gluten Free Cornbread:

• Prep: Preheat oven to 350 F. Grease the pan of choice with butter. You can make this cornbread recipe in a muffin pan, an 8x8 square pan (to make cornbread squares), or a mini loaf pan.

• Add the cornmeal, gluten-free flour, granulated sugar, baking powder, and salt to a medium-sized mixing bowl. Stir.
• To a separate large-sized mixing bowl, add the milk, eggs, and oil. Beat until just combined.

• Add the dry ingredients to the wet, and stir until just combined. Be careful to not overwork the batter.
• Spoon batter into the prepared pan. If making muffins or mini loaves, fill each cavity about ⅔ of the way full.

• Baking Instructions: For a square pan: Bake 25-30 minutes, or until a toothpick inserted in the center comes out clean. For muffins or mini loaves: Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean.

• Serve warm with a pat of butter and a drizzle of honey. Pair with soup, chili, or any meal.

How to Store Gluten Free Cornbread:

Store the cornbread in an airtight container at room temperature for up to three days. Note: The muffins won't be as soft after the first day. To remedy this, heat them in the microwave covered with a wet paper towel for about 25-30 seconds. Serve with butter and honey.

You can also freeze cornbread. To thaw: Remove from the freezer and thaw overnight in the refrigerator, or set on the countertop for 30 minutes to an hour.

Equipment:

You only need basic kitchen tools to make Gluten Free Cornbread. I recommend:

• A mini loaf pan like I used, a nonstick 8x8 pan, or a nonstick muffin pan.
• Reusable silicone muffin liners are game-changers. No more throwing away liners!
• Silicone spatulas for getting every last drop of batter from the bowl
• An electric mixer or a stand mixer makes this recipe a breeze, although it's not necessary.
• A wooden honey dipper is always fun to use when serving cornbread. I actually got mine in Bar Harbor, Maine at In The Woods and it's one of my most prized possessions.

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