Gluten-Free Cornbread

This is fluffy cornbread, full of corn taste with a tiny bite because of the cornmeal. And gluten-free? With these flours, it's indistinguishable[ from a gluten-based cornbread. It's just good.]

Total Time:
30 min
Prep:
5 min
Cook:
25 min

Yield:
8 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1/4 cup shortening (use a non-hydrogenated shortening), plus more for greasing the pan
  • 140 grams all-purpose gluten-free flour mix
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon psyllium husk
  • 3/4 teaspoon salt
  • 2 large eggs
  • 1 cup milk (you can use non-dairy milk, if you want)
  • 1 cup yellow cornmeal
Directions
  • Prepare to cook. Preheat the oven to 425 degrees F. Grease a 9-by-9-by-2-inch pan.

  • Mix the dry ingredients. Sift the flour into a large bowl. Add the sugar, baking powder, psyllium husk and salt and stir.

  • Cut in the shortening. Cut the shortening into the flour mixture the way you would when making pie dough. You should end up with walnut-size pieces in a sandy flour.

  • Add the wet ingredients. Combine the eggs and milk in a small bowl. Make a well in the center of the flour mixture and pour in the liquid. Stir with a rubber spatula until everything is combined.

  • Finish the batter. Stir in the cornmeal, whisking fast, until it is just combined. Do not overstir.

  • Bake the cornbread. Pour the batter into the prepared pan. Bake until the sides of the cornbread are slightly shrinking from the pan and a toothpick comes out clean, 20 to 25 minutes.


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    Gluten-Free Greats