Moist Gluten-Free Corn Bread
A gluten-free cornbread recipe that is both moist and slightly sweet. Made dairy-free as well this simple recipe comes together in one bowl in under 5 minutes or prep time. Then pop it in the oven for an easy side to ribs, seafood, soups and stews.
Servings: 12 pieces
Calories: 191kcal
Ingredients
- 1 cup gluten-free 1:1 flour
- 1 cup unsweetened almond milk
- 1 cup cornmeal medium grind
- ½ cup shortening melted
- ⅓ cup granulated sugar
- 1 large egg
- 3 ½ tsp baking powder
- 1 tsp salt
Instructions
- Preheat oven to 425F. Spray or grease an 8" X 8" baking dish and set aside.
- In a large bowl whisk one large egg, add in the almond milk and melted shortening and mix.
- Place a large wire sieve over the bowl and add the gluten-free flour, cornmeal, baking powder and salt. Use a spoon to mix the dry ingredients through the sieve into the wet ingredients below.
- Remove the sieve once emptied and then mix the dry ingredients into the wet ingredients.
- Pour the gluten-free cornbread mix into the prepared baking dish and spread it out evenly with the back of a spoon or spatula. Bake for 35-40 minutes or until the top is golden brown and a toothpick inserted into the centre comes out clean.
- Remove from the oven and let rest 5 minutes before slicing into 9 equal pieces. Serve warm.
Notes
Storage:
Cornbread in my opinion should be eaten the same day but it is still good to eat up to 2 days later when left on the counter in a tightly sealed container.
You can also slice and freeze cornbread which is what I like to do for up to 3 months in a tightly sealed freezer bag or freezer-safe container. Then you can just pull out a piece or two and heat in the microwave
Nutrition
Serving: 1piece | Calories: 191kcal | Carbohydrates: 23g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 351mg | Potassium: 49mg | Fiber: 2g | Sugar: 6g | Vitamin A: 23IU | Calcium: 104mg | Iron: 1mg