Easy Gluten-Free Cornbread
This gluten free cornbread recipe tastes just like classic cornbread, but anyone can enjoy it. Try this GF take on a Southern classic.
Servings: 12
Calories: 304kcal
Ingredients
- 1 ¼ cup whole milk
- ⅓ cup extra virgin olive oil
- ½ cup unsalted butter melted
- 4 large eggs
- 3 cups gluten free cornbread mix
Instructions
- Preheat oven to 350F degrees, grease a 9x13 casserole dish and set aside.
- In a large bowl add all ingredients except for the cornbread mix and whisk.
- Add cornbread mix into the wet ingredients and incorporate well.
- Transfer batter to your prepared pan. Bake for 30 minutes until golden and a toothpick inserted in the middle comes out clean or with only a few crumbs.
- Allow to cool slightly before cutting into squares for serving.
Notes
Be sure to check the full post for more tips on how to store, ingredients, variations, and serving suggestions!
- Allow your cornbread to cool slightly after removing it from the oven. This will make it easier to cut and serve without falling apart. About 5-10 minutes to cool is usually sufficient.
- Be sure to check for doneness by inserting a toothpick into the center; if it comes out clean, your cornbread is ready.
- Don't over mix your batter. A few lumps are fine. If you mix too much your cornbread might not be as tender.
- Place your skillet or baking pan in the oven while it preheats. This creates a crispy crust while maintaining a moist, tender interior.
- Make sure your milk, eggs, and melted butter are all at room temperature. Cold ingredients can cause your cornbread to become dense and uneven in texture.
Nutrition
Calories: 304kcal | Carbohydrates: 26g | Protein: 5g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 79mg | Sodium: 320mg | Potassium: 101mg | Fiber: 2g | Sugar: 8g | Vitamin A: 397IU | Vitamin C: 0.03mg | Calcium: 62mg | Iron: 1mg