With simple ingredients and an easy prep, this gluten free cornbread recipe comes together in no time! You’ll have everyone asking you where you found such a delicious cornbread (they won’t even know it’s gluten free!)
Searching for a great tasting gluten free cornbread mix can be frustrating. Either they’re dry and dull or full of all kinds of preservatives that the actual amount of cornmeal is so small it hardly qualifies as cornbread!
But along the same lines, even with recipes, sometimes the smallest thing can make a big impact. For instance, did you know if you put your baking pan in the preheating oven for a few minutes it gives your cornbread a nice crusty bottom and sides? And you don’t need a mixer to mix up this batter? It’s things like that that can take your cornbread from ho-hum to Wow!
And even if you’ve never been successful making gluten free cornbread before, you will now. Check out these tips to create the best, most springy gluten free cornbread in the world – and no one will even know its gluten free!
Step by Step to the Best Gluten Free Cornbread
Preheat your pan
Preheating is important as it ensures your oven is at just the right temperature before you put your labor of love in there to bake. And, going a step further, if you want a nice crisp to your gluten free cornbread, then preheat your pan for a few minutes too.
Make sure ingredients are at room temperature
Cornbread batter can be picky, If the eggs are too cold or the starch is cold, it won’t bake up into that glorious pan you have in mind. Just a sit on your counter is all they need to get that high rising, lovely bread you’re imagining.
Go ahead and double it
Make this recipe one time and you’ll see why I pointed out that it can be doubled! The recipe makes an 8″ x 8″ pan size, which is enough for about 9 servings – if your family or guests tend to love bread like mine do, then doubling it will make a lot of sense.
Mix with a whisk
Even though your gluten free recipes can’t get tough due to overworking the gluten, this one needs a kick to make sure the batter is fully mixed and there are no lumps remaining. A whisk will do the job – mix until fully blended and then pour it in the pan.
Different gluten free cornmeal will produce different results
A finer ground of cornmeal will produce a cornbread with less grit to it. A coarser cornmeal will be a bit more substantial. Experimenting with the different types might be the best thing when it comes to creating the perfect gluten free cornbread for your tastes. The following recipe uses regular, yellow cornmeal – not fine, not coarse.
Gluten Free Cornbread
- 1 Cup Milk
- 2 Eggs
- 1/4 Cup Vegetable oil
- 1/4 tsp. Apple cider vinegar
- 1/3 Cup Potato starch
- 1/2 Cup Cornstarch
- 1 tsp. Salt
- 1/4 tsp. Baking soda
- 1 tsp. Baking powder
- 3/4 Cup Cornmeal
- ¼ – ½ Cup White Sugar depending on how sweet you want it
- Preheat oven to 375°F. Grease an 8×8 baking pan and set it in the oven to warm for a few minutes.
- In a large bowl, combine the milk, eggs, oil, and vinegar. Mix well.
- In another bowl, add the dry ingredients and mix well.
- Add the dry ingredients to the wet mixture and mix well. Make sure the batter is smooth and lump free. The batter will be thin.
- Very carefully, remove the pan from the oven.
- Pour the batter into the pan. Bake it at 26 – 32 minutes, until the cornbread tests done with a toothpick and the top is lightly browned. Start checking it at 26 minutes.
- Use a wire whisk to mix the batter to remove any lumps.
- Immediately pour the batter into the pan.
- Recipe can be doubled.
Are you making this recipe? Give it a star rating!
Check out this recipe for Gluten Free Pumpkin Yeast Bread next!