Gluten Free Cornbread Recipe
Sweet and perfectly moist this homemade cornbread recipe is one that brings a pack of flavor the any table!
Servings: 12
Calories: 237kcal
Equipment
Ingredients
- 1 cups yellow cornmeal fine or medium ground
- 1 c all-purpose gluten-free flour blend
- 1 t salt
- 2 t baking powder
- ½ t baking soda
- ½ cup butter melted and cooled
- ½ cup sugar
- ¼ cup honey
- 2 large eggs
- ½ cup buttermilk
- 8.5 oz canned creamed corn
Instructions
- Preheat oven to 375 degrees. Spray a 9x13 pan (or line it with parchment paper) or large cast-iron skillet with nonstick cooking spray and set aside.
- In a large bowl, whisk all of the dry ingredients together except the sugar until well combined.
- Combine the wet ingredients, along with the sugar, in another bowl.
- Create a well or hole in the middle of the dry ingredients and add the wet ingredients to the center. Slowly stir together until the batter is uniform.
- Pour into the prepared pan.
- Bake 20-25 minutes or until the edges and top have browned slightly. Remove and cool at least 15 minutes before serving.
Notes
Store leftover cornbread on the counter covered with plastic wrap at room temperature or in an airtight container for up to a day. Or place it in the refrigerator to stay fresh for 3-5 days.
Nutrition
Calories: 237kcal | Carbohydrates: 35g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 445mg | Potassium: 99mg | Fiber: 3g | Sugar: 16g | Vitamin A: 307IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg
