Gluten Free Cornbread
If you're looking for that perfect gluten free cornbread that's the right balance of tender and light, then this is your recipe!
Servings 9 pieces
Calories 194kcal
Ingredients
- 1 cup buttermilk made with almond milk for dairy free version
- 1/4 cup vegetable oil
- 1 Egg
- 160 grams gluten free flour mix about 1 1/4 cup
- 125 grams Cornmeal about 3/4 cup
- 2 Tablespoons Granulated sugar
- 1 teaspoon xanthan gum
- 1/2 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 10 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.
Notes
- Use a whisk to mix the batter to remove any lumps.
- Let the batter rest for 10 minutes before baking.
- Cornbread may take anywhere from 20 - 25 minutes to bake.
Nutrition
Calories: 194kcal | Carbohydrates: 26g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 166mg | Potassium: 177mg | Fiber: 3g | Sugar: 5g | Vitamin A: 70IU | Calcium: 82mg | Iron: 1mg