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Gluten Free Cornbread {Dairy Free}
If you're looking for that perfect gluten free cornbread that's the right balance of tender and light, then this is your recipe!
Course
bread, Side Dish, Snack
Cuisine
American
Keyword
dairy free recipes, gluten free bread recipes, gluten free cornbread, gluten free recipes
Prep Time
20
minutes
Cook Time
22
minutes
Rest time
30
minutes
Total Time
1
hour
12
minutes
Servings
9
pieces
Calories
194
kcal
Author
Christine
Ingredients
1
cup
buttermilk
made with almond milk
¼
cup
vegetable oil
1
Egg
160
grams
gluten free flour mix
about 1 ¼ cup
125
grams
Cornmeal
about ¾ cup
2
Tablespoons
Granulated sugar
1
teaspoon
xanthan gum
½
teaspoon
Salt
2
teaspoons
Baking powder
Instructions
In a medium bowl, whisk together the buttermilk, egg and oil. Mix well and set aside.
In a large bowl, add the flour mix, cornmeal, sugar, xanthan gum, baking powder and salt. Stir with a whisk until combined.
Add the wet ingredients to the dry mixture and stir with a spoon until no lumps remain.
Allow the batter to rest in the bowl for 30 minutes. Meanwhile, preheat the oven to 400 degrees.
Grease an 8×8 baking pan with cooking spray. Set aside.
Pour the batter into the pan.
Bake the cornbread for 20 - 25 minutes or until a toothpick inserted into the center comes out clean.
Let the cornbread cool for 10 - 15 minutes in the pan on a wire rack. Cut into squares to serve.
Video
Notes
Use a whisk to mix the batter to remove any lumps.
Let the batter rest for 30 minutes before baking.
Cornbread may take anywhere from 20 - 25 minutes to bake.
Nutrition
Calories:
194
kcal
|
Carbohydrates:
26
g
|
Protein:
4
g
|
Fat:
9
g
|
Saturated Fat:
6
g
|
Cholesterol:
21
mg
|
Sodium:
166
mg
|
Potassium:
177
mg
|
Fiber:
3
g
|
Sugar:
5
g
|
Vitamin A:
70
IU
|
Calcium:
82
mg
|
Iron:
1
mg