Description
Gluten-free cornbread recipe that doesn't compromise on texture or flavor. Perfect as a side dish for Thanksgiving or alongside a bowl of chili.
Ingredients
Units
Scale
- 1 1/2 cups gluten-free 1-to-1 baking flour
- 1 1/4 cups gluten-free medium grind cornmeal
- 1 1/2 teaspoons sea salt
- 2 teaspoons baking soda
- 1/3 cup melted unsalted butter (+ more for greasing the pan)
- 1 1/4 cup whole milk
- 4 tablespoons pure maple syrup (+ more for brushing onto cornbread once baked)
- 2 large eggs
- 1 tablespoon apple cider vinegar
- flake salt for garnish (optional)
Instructions
- In a large mixing bowl, combine the gluten-free baking flour, cornmeal, sea salt, and baking soda. Whisk the ingredients together to ensure even distribution.
- Melt the butter in a microwave-safe bowl for 30 seconds to 1 minute. Then, transfer the melted butter to a mixing bowl. Add the milk, maple syrup, eggs, and vinegar. Whisk the mixture to break up the eggs and combine everything.
- Combine the wet ingredients with the dry. Mix and fold until a thick batter forms. Set the bowl aside on the countertop for 15 minutes. Meanwhile, preheat the oven to 375°F.
- Transfer the batter to a greased (with butter) 9x9 baking dish. Bake for 25 minutes or until a toothpick inserted comes out clean.
- Brush maple syrup over the cornbread while hot. Sprinkle with a pinch of flake sea salt. Once cool, cut the cornbread into 16 squares.
- Serve with butter chips and maple syrup on the side.
Notes
This recipe is adapted from Bob's Red Mill.
- Prep Time: 15 minutes
- Category: Side Dish
- Cuisine: American