Gluten Free Cornbread (Easy & One Bowl)
Just like there are some flavours that go well together like apple and cinnamon, there are just some dishes that I love to eat together and one of those is Chilli and Cornbread. Especially when it is this Easy One Bowl Gluten Free Cornbread!
For me, chilli and cornbread go hand in hand and usually I would just use the gluten free pack mix. But I finally had to admit that cornbread from scratch is so much easier and I finally decided to create my own version. The best part of this Gluten Free Cornbread recipe is that it’s super yummy, easy and requires only one bowl.
What is Cornbread?
Cornbread is a quick bread that is made with flour, cornmeal, eggs, milk and sugar to help bring out the sweetness of the corn.
How to make Gluten Free Cornbread?
Unlike some non-gluten free recipes where the 1:1 conversion isn’t always possible. With this cornbread recipe, I was able to adapt it from a recipe I found here. It was similar to others that I found, even one in my grandmother’s cookbook.
What makes this Gluten Free Cornbread so easy?
It uses simple ingredients that you probably have in your pantry – no need for buttermilk. It only uses one bowl and bakes in less than 30 minutes making it a great addition to the dinner or breakfast table. Making this recipe one of my favourites and a go-to treat depending on the menu.
Gluten Free Cornbread Ingredients
- Gluten Free Flour – I used my homemade blend, but you can use a 1:1 baking blend such as this one.
- Yellow Cornmeal – for this recipe you definitely want to use yellow cornmeal to give the cornbread that iconic yellow colour.
- Sugar – Adding sugar to cornbread and recipes that use corn really brings out the sweetness of the corn. I used white sugar in the recipe, but I’ve also tried it with keto sugar and it is just as good.
- Baking powder – I used gluten free & aluminum free baking powder such as this one.
- Butter/Oil – just like with all quick bread recipes you need some sort of fat. In this case we used melted butter, but you can also use melted coconut oil, vegetable oil or dairy free butter alternative. I’ve tried different options and the recipe still works well.
- Milk – the first time I made this I used evaporated milk which gave a moist and light gluten free cornbread. However you can use coconut milk, or diary free milk options if you want to make this recipe dairy free and gluten free.
What to serve with our Gluten Free Cornbread?
As I said before, nothing beats Chilli and Cornbread. But I will admit, this cornbread is so good, I can eat it all by itself or if you want to give it a Caribbean twist, try it with my Cheese Paste recipe. I guarantee you won’t be disappointed!
Writing this post makes me want to bake up a batch of cornbread! As always, if you make the recipe tag us on social media or pin it!
Happy Cooking Foodies!
Love always,
(Easy & One Bowl) Gluten Free Cornbread
Just like there are some flavours that go well together like apple and cinnamon, there are just some dishes that I love to eat together and one of those is Chilli and Cornbread. Especially when it is this Easy One Bowl Gluten Free Cornbread!
Ingredients
- 1 cup Gluten Free 1:! baking Flour
- 1 cup Yellow Cornmeal
- ⅓ cup granulated sugar or keto sugar
- 3½ teaspoons baking powder
- ½ teaspoon salt
- 6 tablespoons melted butter, coconut oil or neutral oil
- 1 large egg
- 1 cup milk + 1 teaspoon apple cider vinegar
Instructions
- Preheat oven to 400°F. Grease a 9" round dish or cake pan and set aside.
- In a measuring cup or bowl, combine milk and vinegar then set aside until ready to use.
- In a medium to large bowl sift together gluten free flour, cornmeal, baking powder, sugar and salt.
- Whisk to combine, create a well in the center and egg, melted butter or oil and milk mixture. Mix until combined, careful not to over-mix.
- Transfer batter to prepared pan, and bake for about 20 - 25 minutes until the edges are golden, the edges have come away from the sides and a skewer stuck in the center comes out clean.
- Let cool slightly before cutting and serving.
Notes
Dairy Free Option:
To make this recipe dairy free you can substitute the milk for your favourite dairy free substitute and use melted coconut oil or vegetable oil instead of butter.
Baking Pan:
If you don't have a circle pan, a 9" square pan works too. You can also bake it in a muffin tin, filling 3/4 way with a slightly reduced time.
