Easy Gluten-Free Cornbread
Hello dear kitchen friends! Today I'm going to share a recipe with you that you'll love: this delicious gluten-free cornbread that you can prepare with just one bowl! This bread, combining the natural sweetening power of honey and the soft texture of cornmeal, will become a staple of your tea times. Let's head to the kitchen and make something wonderful together!
- 1 cup dairy-free milk (we used almond milk, but regular milk works if not dairy-free)
- 1/2 cup avocado oil (or melted butter or vegan butter)
- 1/2 cup honey (or cane sugar)
- 1 large egg
- 3/4 cup medium-ground cornmeal
- 1 1/4 cups MB 1:1 Gluten-Free Flour Blend (or all-purpose flour if not gluten-free)
- 1 tablespoon baking powder (aluminum-free)
- 3/4 teaspoon sea salt
Preheat your oven to 204 degrees and line a 20x20 cm metal baking dish with parchment paper.
In a medium mixing bowl, add the milk, avocado oil, honey, egg, and cornmeal. Whisk until smooth and let sit for 10 minutes.
After 10 minutes, add the gluten-free flour blend, baking powder, and sea salt. Whisk until you have a smooth mixture.
Pour the prepared mixture into the baking dish and spread evenly. Bake for 28-32 minutes, until it springs back when touched!
Let cool in the baking dish for 10 minutes, then transfer to a cooling rack and wait until completely cool. Slice and enjoy!
Easy Gluten-Free Cornbread Cooking Tips
Wait for your bread to cool completely to achieve the best texture. It tastes amazing on the first day, but you can store leftovers in an airtight container.
Nutrition Facts
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