WHITE LILY CORNBREAD RECIPES

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GLUTEN-FREE CORNBREAD - MUFFINS OR PAN!



Gluten-Free Cornbread - muffins or pan! image

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

1 cup gluten-free flour blend (I use my blend, Ryze, or Bob's Red Mill 1 to 1)
1 cup gluten-free corn meal
¼ cup granulated sugar
2 teaspoons gluten-free baking powder
½ teaspoon salt
2 eggs, room temperature
1 cup dairy-free milk (or regular milk, or Buttermilk for a cake-like cornbread)
¼ cup oil of choice (or melted and cooled butter)

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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