Prep 2 mins
Cook 40 mins
Gluten-free, casein-free cornbread for those of you who like cornbread that tastes like cake. You need 6.6 ounces of gluten-free flour, but because everyone's blend is different, volume can differ based on the density of the type of flour you're using (e.g. rice vs. garbanzo bean flour). I use a store-mix that's primarily rice flour with potato and tapioca starches and it comes out to slightly more than 1.5 cups of gluten-free flour.
- 188 g gluten-free flour (6.6 ounces or about 1.5 cups)
- 118.29 ml cornmeal
- 158.51 ml sugar
- 14.79 ml baking powder
- 2.46 ml salt
- 2 large eggs
- 295.73 ml milk (for non-dairy, use almond, rice, or soy)
- 118.29 ml vegetable oil
- Combine all ingredients and stir with a whisk. Pour into greased baking dish or muffin tins.
- Bake at 350 until bread bounces back slightly when pushed in the center. About 40 minutes in a 8x8 dish or 20 minutes for muffins.
This is hands down the BEST CORNBREAD or Muffin recipe I have EVER HAD! I made this with chili tonight and they are amazing! Literally the best I have ever had, gluten free or not! I followed the recipe exactly, except I added corn flour instead of corn meal, I was out. I HIGHLY recommend corn flour as it was a smoother texture. But if you do, add a little less milk. The corn meal absorbs more moisture I guess as my first batch came out a little flat. I added a little more potato starch to absorb the milk and it came out perfect. I wish I could give these more than 5 stars, they are truly the BEST!
Sweet is an understatement. This recipe would be categorized better under cakes. Both the texture and sweetness qualify better as a cake. In my household, cornbread should be something that goes well with chili, soup, etc. A sweet base does not meet that match.