The BEST Gluten Free Cornbread
Ya'll, this is the BEST cornbread I've ever had, gluten free or not!! It's just sweet enough with a crunchy crust, but soft and tender on the inside.
Print Recipe
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 gluten free flour blend (or any gf flour blend with xanthan gum)
- ½ cup (118 ml) vegetable or canola oil
- 1 cup (236 g) buttermilk (full fat preferred)
- 2 large eggs
Instructions
- Preheat oven to 375°.
- Add all dry ingredients to a large bowl and whisk to combine.
- In large measuring cup, whisk together oil, buttermilk, and eggs.
- Make a well in the center of the dry ingredients and pour wet ingredients into well. Stir to combine (a wooden spoon or spatula is great for stirring).
- Pour batter into greased 9 x 13 pan, greased cast iron skillet (10-12 inch), greased pie plate, or greased muffin pans (or muffin pans lined with cupcake wrappers), or greased mini loaf pans.
- Bake for about 20-25 minutes, or until toothpick inserted into center comes out fairly clean (just a few crumbs is okay). For muffins or mini loaf pans, bake for about 10-15 minutes.
- Cool on wire rack until warm or room temperature before cutting.
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.