This recipe was originally published in 2017.
This gluten free cornbread recipe by cookbook author Carol Fenster is my favorite cornbread. It can be made egg-free; see instructions.
For Egg-Free Cornbread, omit 2 eggs. Increase the baking powder to 3 teaspoons and increase the oil to ½ cup.
Recipe reprinted with permission from 100 Best Quick Gluten-Free Recipes, (Houghton Mifflin Harcourt Publishing Company © 2014), by Carol Fenster.Yields 12 servings
- 1¼ cups gluten-free cornmeal
- 1 cup gluten-free all-purpose flour blend of choice
- 1/4 cup sugar or honey, to taste
- 2 teaspoons baking powder
- 1 teaspoon xanthan gum or guar gum (omit if already in your flour blend)
- 1 teaspoon sea salt
- 1/8 teaspoon baking soda
- 1 cup dairy-free milk of choice or water
- 2 large eggs, room temperature
- 1/3 cup sunflower or coconut oil
1Place oven rack in the lower third of oven and preheat oven to 350°F. Generously grease an 8-inch round or square baking pan (grey, not black) and line it with parchment paper.
2In a large mixing bowl, whisk together cornmeal, flour blend, sugar, baking powder, xanthan gum, salt and baking soda until well blended.
3With an electric mixer on low speed, beat in milk, eggs and oil until just blended. Increase speed to medium-low and beat until batter is slightly thickened, about 30 seconds. Batter will be the consistency of thick cake batter. Spread batter evenly in prepared pan.
4Place in preheated oven and bake until top is firm and a toothpick inserted into center comes out clean, about 25 to 30 minutes.
5Remove from oven and cool in the pan on a wire rack 10 minutes. Cut into 12 pieces and serve.