The Best Gluten Free Cornbread - Easy!!

I've been gluten free for over a decade now and after many iterations, can finally say I've perfected my recipe for sweet yet grainy gluten free cornbread. This bread is amazing fresh, and also freezes well. I usually serve it with chili and also have used it to make a delicious cornbread stuffing.

Over the year's I've tried ingredients such as buttermilk, coconut oil, brown sugar and various combinations of gluten free flour mix to cornmeal. My goal was to make a cornbread which is a combination between the Jiffy cornbread I grew up on, and the Marie Calendars cornbread served at their restaurants. This cornbread is sweet, but not overly so, and has a mild grainy texture.

I've also optimized the process to have it use as few containers/spoons/cups as possible (see below) but you're welcome to prepare it however you wish, as long as you stick to these quantities.

Dry Ingredients:

2/3 cups gluten free flour (I use the Better than Cup For Cup recipe but the Bobs Red Mill 1:1 and similar mixes work well too).
1 1/3 cups gluten free cornmeal
1/3 cup sugar
3 1/2 tsp baking powder
1 tsp salt

Wet Ingredients:

1 cup milk
1/3 cup oil (I use grape-seed)
1 egg

Directions:

1. Preheat oven to 400 degrees Fahrenheit
2. Grease a 8 or 9" pan (I use grape-seed oil)
3. In a large bowl, whisk together dry ingredients.
4. In a 2 cup liquid measuring cup, add milk, oil and egg. Whisk together.
5. Add wet ingredients to dry ingredients, whisk until combined.
6. Pour into pan. Bake for 20-25 minutes until golden brown on top and a toothpick comes out clean.

getting ready to freeze some

Minimizing things to wash:

You can complete this recipe with a 1/3 cup measure and 1/2 tsp spoon- just make sure you've done the conversions correctly: 1 1/3 cups is 4 "1/3 cup"s, 3 1/2 tsp is 7 "1/2 tsp"s and so forth. I hate washing dishes!