Perfect Gluten Free Corn Bread
Golden, tender, and irresistibly moist, this Perfect Gluten Free Corn Bread is a game-changer for anyone seeking a delicious and inclusive twist on a classic comfort food. Made with fine yellow cornmeal and gluten-free all-purpose flour, this easy-to-make recipe strikes the perfect balance between fluffy and crumbly. A touch of honey adds natural sweetness, while melted butter infuses every bite with rich flavor. Ready in just 30 minutes, this gluten-free cornbread pairs beautifully with hearty soups, chili, or as a standalone snack. Whether you serve it warm from the oven or store leftovers for later, this versatile recipe is sure to be a hit at your table. Try it today for a quick and satisfying gluten-free bake!
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Recipe Information
Ingredients
- 1 cup Fine yellow cornmeal
- 1 cup Gluten-free all-purpose flour
- 1/3 cup Granulated sugar
- 2 teaspoons Baking powder
- 1/2 teaspoon Salt
- 1 cup Whole milk
- 4 tablespoons Unsalted butter (melted and slightly cooled)
- 2 tablespoons Honey
- 2 pieces Large eggs
- 1 teaspoon Vegetable oil or melted butter (for greasing)
Instructions
Preheat your oven to 400°F (200°C). Lightly grease an 8x8-inch (20x20 cm) baking dish or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the cornmeal, gluten-free all-purpose flour, sugar, baking powder, and salt until well combined.
In a separate medium bowl, whisk together the milk, melted butter, honey, and eggs until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing, as this can make the corn bread dense.
Transfer the batter to the prepared baking dish and spread it evenly with a spatula.
Bake in the preheated oven for 18-22 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.
Remove the baking dish from the oven and allow the corn bread to cool in the pan for 10 minutes.
Slice into squares and serve warm. Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
2017 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.3 g | 97% | |
| Saturated Fat | 38.7 g | 194% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 527 mg | 176% | |
| Sodium | 2328 mg | 101% | |
| Total Carbohydrate | 319.7 g | 116% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 113.9 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 390 mg | 30% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 709 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
