Gluten-Free Cornbread
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 218.9
- Total Fat: 9.7 g
- Cholesterol: 66.8 mg
- Sodium: 459.9 mg
- Total Carbs: 28.6 g
- Dietary Fiber: 1.9 g
- Protein: 5.0 g
View full nutritional breakdown of Gluten-Free Cornbread calories by ingredient
Introduction
There are a million recipes out there for cornbread, although not nearly as many gluten-free versions. After trying a couple of duds, I tweaked this one to my liking, and finally came up with a good one - a fluffy, slightly sweet cornbread. There are a million recipes out there for cornbread, although not nearly as many gluten-free versions. After trying a couple of duds, I tweaked this one to my liking, and finally came up with a good one - a fluffy, slightly sweet cornbread.Number of Servings: 8
Ingredients
-
1 cup brown rice flour
3/4 cup cornmeal
2 Tbsp sugar
2 1/2 tsp baking powder
3/4 tsp salt
1/2 tsp xanthan gum
1 Tbsp butter
2 eggs
1 cup milk
1 Tbsp apple cider vinegar (or regular vinegar)
1/4 cup butter, melted
Directions
Preheat the oven to 400F.
Mix the dry ingredients (flour, cornmeal, sugar, baking powder, and salt) together in a large bowl. Set aside.
Melt one tablespoon of butter in an 8 inch round baking pan in the oven. This takes 2 - 3 minutes. Swirl the butter around the pan coating the bottom and sides.
Measure one tablespoon of apple cider vinegar into a measuring cup. Top with milk to measure one cup, total. Stir and let this sit for a couple of minutes. Add the eggs and melted butter to the milk mixture (now buttermilk-ish) and mix well.
Add the milk mixture all at once to the flour mixture and stir until just moistened.
Pour batter into the hot baking pan.
Bake for 15-20 minutes or until a wooden toothpick comes out clean.
Serve warm if eating immediately.
Serving Size: Cuts into 8 wedges
Mix the dry ingredients (flour, cornmeal, sugar, baking powder, and salt) together in a large bowl. Set aside.
Melt one tablespoon of butter in an 8 inch round baking pan in the oven. This takes 2 - 3 minutes. Swirl the butter around the pan coating the bottom and sides.
Measure one tablespoon of apple cider vinegar into a measuring cup. Top with milk to measure one cup, total. Stir and let this sit for a couple of minutes. Add the eggs and melted butter to the milk mixture (now buttermilk-ish) and mix well.
Add the milk mixture all at once to the flour mixture and stir until just moistened.
Pour batter into the hot baking pan.
Bake for 15-20 minutes or until a wooden toothpick comes out clean.
Serve warm if eating immediately.
Serving Size: Cuts into 8 wedges