Gluten-Free Cornbread

Name: Gluten-Free Cornbread
Prep time: 10 min
Cook time: 15 min
Ingredients: 1 1/2 cups coarse/medium ground gluten-free cornmeal (see note) ((8 ounces; 226 grams)); 1/2 cup gluten-free flour, see note ((2 1/2 ounces; 70 grams)); 2 tablespoons granulated sugar ((1 ounce; 28 grams)); 1 tablespoon baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup milk, see note for dairy-free option ((6 ounces; 170 grams)); 2 large eggs ((about 4 ounces out of shell; 114 grams)); 1/3 cup vegetable oil ((2 1/3 ounces; 66 grams))

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Prep Time: 10 minutes

Cook Time: 15 minutes

Servings: 6

Cost: $7.98 /serving

Author : Elizabeth

Ingredients

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1 1/2 cups coarse/medium ground gluten-free cornmeal (see note) ((8 ounces; 226 grams))1/2 cup gluten-free flour, see note ((2 1/2 ounces; 70 grams))2 tablespoons granulated sugar ((1 ounce; 28 grams))1 tablespoon baking powder1/4 teaspoon baking soda1/2 teaspoon salt3/4 cup milk, see note for dairy-free option ((6 ounces; 170 grams))2 large eggs ((about 4 ounces out of shell; 114 grams))1/3 cup vegetable oil ((2 1/3 ounces; 66 grams))

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Instructions

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Step 1

Heat oven. Preheat oven to 425 degrees F. (If using an 8-inch cast iron skillet, place into oven before preheating. Heat skillet for at least 10 minutes.)

Step 2

Prepare the batter. Whisk together gluten-free cornmeal, flour, sugar, baking powder, salt, and baking soda in a large bowl. Add the milk, eggs, and oil. Whisk until combined. Batter should look almost smooth. A few lumps remaining is normal.

Step 3

Bake. If using a skillet, remove skillet from oven and place on a heatproof surface. Grease with nonstick cooking spray or brush generously with vegetable oil.If using an 8-inch round cake pan, grease the pan lightly with nonstick cooking spray. Pour batter into pan. Bake until set, about 15 minutes. The cornbread should spring back when touched.

Step 4

Cool and serve. Allow cornbread to cool for about five minutes before cutting into pieces.

Step 5

Store. Wrap cornbread and store on the counter overnight. Or cool thoroughly, wrap tightly, and freeze for up to two months. Allow cornbread to thaw on the counter.