Gluten Free Cornbread
This easy Gluten-free Cornbread is moist and fluffy, with the perfect balance of buttery goodness and subtle sweetness.
Servings 12
Ingredients
- 1 ¼ cups gluten free flour, 1:1 all purpose
- 1 cup yellow cornmeal
- 1 cup Homemade Creamed Corn, or canned
- 1 cup buttermilk
- 2 whole eggs
- ½ cup unsalted butter, melted
- ½ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
Instructions
- Preheat oven to 375°F.
- Add the flour, cornmeal, salt and baking powder to a mixing bowl.
- Whisk to combine, then set aside.
- In a separate bowl, add in the creamed corn, eggs, melted butter, buttermilk and sugar. Whisk to combine.
- Add in the dry ingredients and mix just until everything is well combined.
- Pour the batter into a 10” cast iron skillet that’s been coated in a little butter and olive oil.
- Bake for 25 minutes or until it is cooked through. You should be able to insert a toothpick in the center and have it come out clean. If there is any wet batter on it, bake for 3-5 more minutes.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Gluten Free Cornbread
Amount per Serving
Calories
219
% Daily Value*
Fat
9
g
14
%
Saturated Fat
7
g
44
%
Carbohydrates
32
g
11
%
Fiber
2
g
8
%
Sugar
10
g
11
%
Protein
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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