Easy Gluten-Free Cornbread
This gluten-free cornbread only requires one bowl for mixing and comes out moist and fluffy every time!
Servings: 6 Servings
Ingredients
- 1 1/2 cups finely ground cornmeal
- 1 cup gluten-free flour
- 1 tablespoon baking powder
- 1 teaspoon fine sea salt
- 1 1/2 cups whole milk
- 1/3 cup salted butter melted
- 1/4 cup honey
- 1 large egg beaten
Instructions
- Preheat the oven to 350ºF
- In a large bowl, whisk together the cornmeal, flour, baking powder, and salt to combine.
- Add the milk, melted butter, honey, and egg to the bowl and mix until a smooth batter forms.
- Pour into a greased 8x8 or round baking dish and bake for 30-35 minutes, until a toothpick inserted into the center of the cornbread comes out clean.
Notes
How to Store and Reheat
- If you're making your cornbread ahead of time (meal prep-style), let it cool after cooking, then cover the baking dish with foil and place it in the fridge. When you're ready to heat it, simply pop the whole thing (foil cover included) back in a 350°F oven for about 20 minutes. If your cornbread is a few days old and pretty dried out, place a damp paper towel over the cornbread, then cover it with foil, and bake at 350°F for 20 minutes or so.
- If you don't have a baking dish of cornbread left over and are instead heating up individual slices, wrap each slice in a damp paper towel and microwave for about 30 seconds, until warmed through.
Nutrition
Calories: 401kcal | Carbohydrates: 59g | Protein: 9g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 62mg | Sodium: 716mg | Potassium: 240mg | Fiber: 6g | Sugar: 16g | Vitamin A: 454IU | Vitamin C: 0.1mg | Calcium: 216mg | Iron: 2mg