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Gluten-Free Sweet Cornbread

This gluten-free sweet cornbread recipe offers a moist, delicious, and sweet cornbread that's perfect for any meal or snack.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Side Dish, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup gluten-free all-purpose flour
  • 1 cup yellow cornmeal Make sure it's gluten-free.
  • 2/3 cup granulated sugar You can also use honey.
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup milk Almond milk can be used as a substitute.
  • 2 large eggs For vegan, substitute with flax eggs.
  • 1/3 cup oil Canola oil or melted coconut oil works.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, mix together the flour, cornmeal, sugar, baking powder, and salt until there are no lumps.
  3. In another bowl, combine the milk, eggs, and oil, and beat until mixed.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined; the batter will be a bit lumpy.
Baking
  1. Pour the mixture into a greased 8-inch square pan or a skillet.
  2. Bake in the preheated oven for about 25 minutes, or until the center looks set and the top is golden brown.
  3. Let it cool for about 10 minutes before cutting to avoid a crumbly texture.

Notes

Great with honey-butter or served alongside chili. Can be stored in a zip-top bag or airtight container. For longer storage, keep in the fridge or freeze in portions.