Cornbread
Makes
1 9×9-inch pan of cornbread
Prep/Cooking Time
10 mins prep, bake 20-25 mins
Good For
Appetizer, Side, Snack
A great accompaniment to breakfast, soups, stew… pretty much anything! A quick and easy great summer bread. Kinda’ sweet, salty and so utterly delicious—you can’t even tell it’s gluten-free! Also, it is so moist and springy that it holds it’s consistency for up to 3 days after baking, in a sealed container!
Ingredients
Ingredients:
- 1/4 cup butter plus a bit more for greasing the pan
- 1 cup buttermilk (or plain milk with 1 tbsp lemon juice)
- 2 eggs
- 1 cup fine yellow cornmeal
- 1 cup millet flour
- 1/4 cup sugar
- 2 tsp baking powder
- 1.5 tsp salt
- 1 tsp xanthum gum
The Steps to Take
Step 1
Preheat oven to 400F.
Step 2
Mix all dry ingredients together in a bowl and set aside.
Step 3
Mix all wet ingredients in a stand mixer then fold in dry ingredients. Be careful not to over mix!
Step 4
Pour into pan and smooth out with a spatula.
Step 5
Bake in oven for 20-25 mins until light golden brown.
Step 6
Allow to cool and then cut into squares. Serve and enjoy!
Get the Latest Recipes!
Get cookin’ with recipes straight to your inbox. Head back to our recipe page to explore more gluten-free appetizers, mains, desserts, and more!