EASY GLUTEN-FREE CORNBREAD | HEALTHYGFFAMILY.COM
The easiest and most delicious gluten-free cornbread! It's made with just a few ingredients, comes together in 10 mins and bakes for just 25 minutes! Then you have warm, soft & fluffy cornbread! A perfect add to any meal! Recipe doubles well for feeding a larger crowd or having extra for the next day!
Provided by Healthy Gluten-free Family
Categories Side Dish Fall Bread
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F and line an 8x8 pan (or 9x13 if doubling the recipe) with parchment paper, or grease pan well.
- In a large mixing bowl, whisk together dry ingredients (flour, corn meal, sugar, baking powder, salt) using either a whisk or the whisk attachment of a stand mixer.
- Make a well in the center and remaining ingredients (melted butter, whisked egg, milk) and using a spoon or the paddle attachment of a stand mixer, mix to combine, scraping down the sides as needed, so that batter is smooth and without clumps. Do not over mix.
- Pour the batter into prepared baking pan, use a spatula to spread or gently rock pan the pan side to side so that batter is even and in the corners.
- Bake for 20 minutes uncovered, then cover loosely with foil and bake an additional 5 minutes, or until top is golden and a toothpick comes out of the center clean.
- Remove from oven and let rest for 5-10 minutes. Gently lift the parchment paper out of the pan and onto a cutting board, slice and enjoy!
- Serve as is or enjoy with butter and/or honey.
- Store extra in a sealed container for up to 2 days, reheat in the microwave for 10-15 seconds to warm.
GLUTEN-FREE CORN MUFFINS - GLUTEN-FREE BAKING
Gluten-Free Corn Muffins. These bakery-style corn muffins are sweet and tender. A combination of corn flour and cornmeal adds the perfect amount of flavor and crunch to these easy-to-make muffins.
Provided by Elizabeth
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Grease 12 standard muffin cups with nonstick cooking spray or line with paper liners.
- Whisk together flour, corn flour, sugar, cornmeal, baking powder, and salt. Add water, oil, and eggs. Whisk until smooth.
- Fill muffin cups about 2/3 full. Bake until muffins are golden brown and a cake tester inserted into the center comes out clean, about 18 minutes.
- Allow muffins to cool in the pan for 5 minutes. Then transfer muffins to a wire rack to cool completely. Store, wrapped, on the counter for up to three days or freeze, up to three months.
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From dishbydish.net
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From glutenfreeonashoestring.com
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From dishbydish.net
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From glutenfreeonashoestring.com
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From share-recipes.net
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From sweetashoney.co
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