The Best Gluten Free Cornbread
Equipment
- 10-inch cast iron dutch oven Or another 2-qt baking dish
- Oven set to 400℉
- pastry brush if using cast iron dutch oven
- mixing bowls
Ingredients
- 2 Tbsp butter use in dutch oven
- 1¼ Cups cornmeal yellow, white, or blue are all great options
- 1 Cup gluten-free flour
- ½ Cup sugar
- 1 Tbsp baking powder
- ½ tsp salt
- 1 Cup milk substitute non-dairy milk if needed, I've had success with almond milk and oat milk
- ¼ Cup butter, melted
- ⅓ Cup applesauce or 1 egg
Instructions
- Put the 2 Tbsp butter in dutch oven and place in the oven while it preheats to 400℉. After the butter is melted, take the cast iron out of the oven. Use the pastry brush to "paint" the sides of the pan with the butter. This ensures the cornbread won't stick.
- While the oven is preheating and the butter is melting, prepare your ingredients. Mix cornmeal, gf flour, sugar, baking powder, and salt in a bowl. Whisk to remove any lumps.
- Combine melted butter, milk, and applesauce (or egg) in a separate bowl.
- Add dry ingredients to wet ingredients and stir until everything is moistened. Batter will be lumpy, don't over mix. Pour into prepared dutch oven.
- Bake for 20 to 25 minutes, until toothpick inserted comes out clean or the cornbread is turning golden brown. Serve hot out of the oven.
Notes
- No cast iron dutch oven? No problem! This can easily be made in an 8-in square pan, a 9-in round pan, or a 7x11-in baking dish. Just make sure to grease whatever pan you choose with shortening or cooking spray.
- Turn these into muffins! Divide the batter evenly among a greased, medium 12 cup muffin pan. Bake for 12-15 minutes. Freeze the leftovers for snacking on later.
- You can adjust ingredients based on your dietary needs. When my kids were allergic to dairy, we used non-dairy milk. We can now use cow's milk. This recipe is very adaptable to your needs.