Sweet Gluten Free Cornbread
This one bowl, super easy Gluten Free Cornbread is perfectly sweet, crunchy on the outside and soft and tender on the inside.
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Ingredients
- ¾ cup (90 g) gluten free cornmeal or corn grits
- 1¼ cups (250 g) granulated sugar
- 1½ tsp salt
- 1 tbsp baking powder
- 1¾ cup (245 g) Kim's all purpose gluten free flour blend a store bought blend may be substituted, but hasn't been tested
- ½ cup (120 ml) vegetable or canola oil
- 1 cup (240 g) buttermilk (full fat preferred)
- 2 large eggs, at room temperature
Instructions
- Preheat oven to 375°.
- Add all dry ingredients to a large bowl and whisk to combine.
- Make a well in the center of the dry ingredients and pour wet ingredients into well. Stir to combine.
- Pour batter into greased 9 x 13 pan, cast iron skillet (10-12 inch), pie plate, muffin pans, or mini loaf pans.
- Bake for about 15-20 minutes for smaller (muffin or mini loaf) pans, or 20-25 minutes for larger pans, or until a toothpick inserted into center comes out fairly clean (just a few crumbs is okay).
- Cool briefly before cutting or serving. Cornbread will last 4-5 days at room temperature, or can be frozen for 2-3 months.
Notes
To freeze leftover cornbread or corn cakes, wrap individual pieces or cakes in plastic wrap and then place in large ziptop bag, removing as much air as possible. Freeze for about 2-3 months.
To thaw, remove as many as desired and place on countertop, but don't unwrap until completely thawed.