Description
This easy gluten free cornbread is made completely from scratch with gluten free cornmeal and gluten free flour for a moist and tender homemade cornbread that bakes up perfectly golden in just 40 minutes. Slightly sweet with crispy golden edges and a soft and fluffy center, this is the best gluten free cornbread recipe for serving alongside chili, soups, BBQ, and holiday dinners!
Ingredients
- 1/2 cup Unsalted Butter, softened
- 2 cups Milk
- 2 large Eggs
- 2 1/2 cups Gluten Free Cornmeal
- 2 cups Gluten Free Flour
- 1/4 cup Granulated Sugar
- 2 Tbsp. Baking Powder
- 1 tsp. Sea Salt
Instructions
Preheat your oven to 400 degrees. Grease a 9x13 baking dish with butter or coconut oil. Set aside.
In the bowl of your stand mixer add the softened butter, milk, eggs, gluten free cornmeal, gluten free flour, sugar, baking powder and salt. Blend the ingredients together. Do not over blend. The mixture will be a bit lumpy.
Pour the mixture into your greased 9x13 baking dish.
Bake at 400 degrees for 20 to 25 minutes or until the edges of the cornbread are golden brown.
Wait for the cornbread to cool before slicing into squares.
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Notes
I have used both whole milk and almond milk in this recipe with success.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breads
- Method: Baking
- Cuisine: American