Description
This moist and tender gluten-free cornbread recipe is a pantry-staple favorite, perfect as a side for chili, barbecue, or even breakfast.
Ingredients
Scale
- 1/2 cup butter or vegan butter, melted and slightly cooled
- 3/4 cup milk of choice (unsweetened almond milk works well)
- 1/2 cup sugar
- 1/4 cup honey
- 2 large eggs
- 1 cup gluten-free all-purpose flour blend with binder
- 1 cup gluten-free yellow cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350°F (180°C). Grease an 8×8-inch pan or line a muffin tin with liners.
- In a large bowl, whisk together butter, milk, sugar, honey, and eggs until smooth.
- In a separate bowl, combine flour, cornmeal, baking powder, baking soda, and salt.
- Mix dry ingredients into wet until fully combined.
- For cornbread: Pour batter into the pan and bake 28–30 minutes until golden and toothpick comes out clean. Cool before slicing.
- For muffins: Scoop into muffin cups and bake 18–20 minutes. Cool for 5 minutes, then transfer to wire rack.
- Serve warm or at room temp with butter or honey.
Notes
- Can be adapted for dairy-free or vegan diets.
- Ideal for any meal or occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Cornbread Muffins, Gluten-Free Cornbread, Easy Cornbread Recipe