GLUTEN-FREE CORNBREAD - GLUTEN-FREE BAKING
Easy gluten-free cornbread. Savory, not sweet. Includes dairy-free option.
Provided by Elizabeth
Prep Time 10 minutes
Cook Time 15 minutes
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven. Preheat oven to 425 degrees F. (If using an 8-inch cast iron skillet, place into oven before preheating. Heat skillet for at least 10 minutes.)
- Prepare the batter. Whisk together gluten-free cornmeal, flour, sugar, baking powder, salt, and baking soda in a large bowl. Add the milk, eggs, and oil. Whisk until combined. Batter should look almost smooth. A few lumps remaining is normal.
- Bake. If using a skillet, remove skillet from oven and place on a heatproof surface. Grease with nonstick cooking spray or brush generously with vegetable oil.If using an 8-inch round cake pan, grease the pan lightly with nonstick cooking spray. Pour batter into pan. Bake until set, about 15 minutes. The cornbread should spring back when touched.
- Cool and serve. Allow cornbread to cool for about five minutes before cutting into pieces.
- Store. Wrap cornbread and store on the counter overnight. Or cool thoroughly, wrap tightly, and freeze for up to two months. Allow cornbread to thaw on the counter.
GLUTEN-FREE CORNBREAD - MUFFINS OR PAN!
This gluten-free cornbread recipe is simple, uses minimal ingredients, and serves as a fantastic side to soups, stews, and BBQ.
Provided by Chrystal
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Position rack in center of oven. Grease a 12 serving cupcake pan; or a square 9x9x2-inch baking pan; set aside.
- In a medium mixing bowl combine flour, cornmeal, sugar, baking powder, and salt.
- In a separate medium mixing bowl, beat together eggs, milk, and oil. Add dry mixture to wet mixture, and stir just till blended.
- Spoon batter evenly into the square pan or cupcake pans, filling about 2/3 full. For a square pan bake for 25-30 minutes or until a wooden toothpick inserted near center comes out clean. For muffins, bake for 20 minutes or until a wooden toothpick inserted near center comes out clean.
- Store leftover muffins in an airtight container at room temperature for up to two days.
Nutrition Facts : Calories 164 calories, CarbohydrateContent 21 grams carbohydrates, CholesterolContent 33 milligrams cholesterol, FatContent 7 grams fat, FiberContent 1 grams fiber, ProteinContent 4 grams protein, SaturatedFatContent 1 grams saturated fat, ServingSize 1 muffin, SodiumContent 196 grams sodium, SugarContent 4 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 6 grams unsaturated fat
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