Easy Gluten-Free Cornbread – Lexi’s Clean Kitchen

this Easy Gluten-Free Cornbread Perfect as a side dish or standalone treat. It’s easy to assemble and makes the perfect sweet, moist, tender cornbread!

Gluten-Free Cornbread Recipe

This easy gluten-free cornbread is a recipe I’m very proud of.

Why? Because it took me at least 10 tests before I finally settled on the perfect recipe. I wanted the texture and flavor to be just right.

I think I’ve succeeded! This cornbread is moist and tender, light and fluffy, perfectly sweet and takes just minutes to prepare before going in the oven. Of course, this recipe is gluten-free and can easily be made dairy-free with a few swaps.

Bonus: It goes with everything! Serve it with a bowl of your favorite soup or chili for a holiday feast, or take it to a picnic or barbecue during the warmer months.

Is cornbread gluten-free?

Not always! While corn and cornmeal are naturally gluten-free, cornbread is sometimes made with gluten-contaminated cornmeal or even a mixture of cornmeal and flour.

This recipe is made with certified gluten-free corn flour and tapioca flour to ensure it is 100% gluten-free.

Required raw materials

• Stick noodles: Make sure you are using a brand of cornmeal that is certified gluten-free. Bob’s Red Mill and Arrowhead Mill are both great choices!
• Tapioca flour: Tapioca flour not only fills the bottom of the cornbread, but it also helps make the edges crispier.
• Baking powder and baking soda: The combination of baking soda and powder gives the cornbread batter enough buoyancy to keep the texture light and tender.
• Salt: A pinch of salt helps enhance the flavor of the cornbread.
• butter: Butter adds moisture and depth of flavor to the batter.
• Egg: Glue everything together so the cornbread holds its shape.
• Maple sugar: Gives the cornbread just the right amount of sweetness.
• milk: I used almond milk, but feel free to use whatever milk you have on hand, dairy or non-dairy.

How to Make Gluten-Free Cornbread

This gluten-free cornbread recipe is so easy to make! Mix the batter, pour it into the pan, and bake!

1. Make the batter: In a large bowl, stir together cornmeal, tapioca flour, baking powder, baking soda, and salt. In another bowl, whisk together eggs, maple syrup, almond milk, and melted/cooled cream. Pour the wet ingredients into the dry ingredients and stir until just combined.
2. bake: Pour the batter into a buttered cast iron skillet and bake until the top of the cornbread is golden brown. Cool slightly before slicing and serving.

Is buttermilk or milk better for cornbread?

For this recipe, I recommend sticking with regular milk!

The acidity in the buttermilk reacts differently with the starter culture, which affects the final texture of the cornbread. While there are some cornbread recipes that use buttermilk, this bread is designed to be made with regular milk or a dairy-free alternative of your choice.

Is it better to use butter or oil to make cornbread?

I prefer butter because it adds a layer of depth of flavor that oil just can’t!

If you don’t want to use butter, you can swap it out for a dairy-free butter substitute or palm shortening. Keep in mind that butter substitutes don’t taste the same as regular butter.

Which pan is best for making cornbread?

My favorite pan to use is a cast iron skillet! The design of cast iron distributes heat better, allowing the cornbread to cook more evenly and leave the edges crispier than a regular griddle.

If you don’t have a cast iron skillet, you can use a similarly sized baking sheet or muffin tin.

Food recommendations

I had a hard time not eating this cornbread straight from the skillet. However, if I can keep my hands off it long enough, I love serving it in so many delicious ways. Here are some of my favorite pairings:

Are there any leftovers?turn it into cornbread stuffing!

How to store

This gluten-free cornbread will keep in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

For extended storage, wrap the cornbread in plastic wrap and foil, then place in a freezer-safe bag and store in the refrigerator for up to 3 months.

More side dish recipes you’ll love

• 2 cup 238g stone ground cornmeal or cornmeal
• 1/2 cup 60 g tapioca flour
• 2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1/4 cup Add 1 tablespoon of butter separate (see alternative notes)
• 3 Egg
• 1/3 cup Maple sugar
• 1 cup almond milk

• Preheat oven to 400 degrees.

• In a small saucepan, melt 1/4 cup cream and set aside to cool.

• Grease a medium cast iron skillet with 1 tablespoon butter and set aside. (see notes)

• In a large bowl, stir together cornmeal, tapioca flour, baking powder, baking soda, and salt until thoroughly combined.

• Whisk eggs, maple syrup, almond milk, and cooled cream in a medium bowl until completely combined.

• Pour wet ingredients into dry ingredients and stir until just combined.

• Pour the batter into the skillet and bake for 18 minutes, or until the top is golden brown and a toothpick inserted comes out clean.

• Cool slightly before serving, slice and enjoy!

For dairy-free, you can use a dairy-free butter substitute or use palm shortening, but this will affect the flavor.
Alternatively, you can place a skillet with butter in the oven, allow the skillet to get hot, then remove the skillet from the oven, brush the sides with butter, and pour in the batter. This will ensure an extra crunchy and browned side.
This can also be baked into muffins. Grease muffin tins with butter and bake at 400 degrees for about 12-15 minutes, or until an inserted toothpick comes out clean. This will yield about 18 muffins.
If you’re looking for a cake that’s more like cornbread, use 1/2 cup melted butter instead of 1/4 cup.

Serve: 8GCalories: Chapter 319kilocaloriescarbohydrate: 42.1Gprotein: 5.5Gfat: 15.9GSaturated fat: 10.5Gcholesterol: 77milligramssodium: 163milligramsfiber: 4.7Gsugar: 8.9G