Gluten-Free Cornbread

11 ingredients
5 steps

Ingredients

  • Gluten-free nonstick cooking spray
  • 1 cup gluten-free cornmeal
  • 1/2 cup white rice flour
  • 1/2 cup sweet rice flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon xanthan gum
  • 2 large eggs
  • 1 cup milk
  • 2 tablespoons unsalted butter, melted

Directions

  1. 1
    Adjust oven rack to the middle position and preheat the oven to 350°F. Lightly grease an 8-inch square baking pan with cooking spray.
  2. 2
    Whisk together the dry ingredients in a medium bowl. Add the wet ingredients and whisk together until the batter is smooth. Pour into the prepared pan.
  3. 3
    Bake the cornbread for 30 to 35 minutes, until lightly golden brown. A cake tester inserted in center of cornbread should come out clean.
  4. 4
    Remove the pan from the oven and place on a wire rack to cool. Cut into 9 pieces when cooled.
  5. 5
    Cornbread is best the day it's made. If you need to store it, wrap the cornbread well in plastic and store on the counter for up to 2 days.

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