Gluten-free Cornbread (sweet, fluffy, perfect texture!)
Servings 16
This gluten-free cornbread is sweet, soft, and can also be made as muffins! With a dairy-free and vegan option.
Ingredients
Wet ingredients:
- 1 cup + 2 teaspoons (246 milliliters) buttermilk room temperature
- 1/3 cup (80 ml) neutral-tasting oil if using refined coconut oil, it should be melted and still warm
- 1/2 cup (100 grams) granulated sugar
- 1 large egg 50 grams, out of shell, room temperature OR for vegan, use 1 chia egg
- 1 teaspoon vanilla extract
Dry ingredients:
- 2/3 cup (88 grams) medium grind gluten-free cornmeal
- 1 1/3 cups (184 grams) Bob's Red Mill Gluten-Free 1-to-1 Baking Flour
- 3/4 teaspoon salt
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
Instructions
- Preheat the oven to 350 °F (175 °C) and line a muffin pan with 12 muffin liners or line an 8" x 8" pan with a piece of parchment paper.
- In a large mixing bowl, stir together the buttermilk, oil, sugar, room temperature egg (or chia egg), and vanilla and stir until well combined.1 cup + 2 teaspoons (246 milliliters) buttermilk, 1/3 cup (80 ml) neutral-tasting oil, 1/2 cup (100 grams) granulated sugar, 1 large egg, 1 teaspoon vanilla extract
- In a medium mixing bowl, stir together all the dry ingredients. Add the dry mixture to the wet and stir just until combined.2/3 cup (88 grams) medium grind gluten-free cornmeal, 1 1/3 cups (184 grams) Bob's Red Mill Gluten-Free 1-to-1 Baking Flour, 3/4 teaspoon salt, 2 1/2 teaspoons baking powder, 1/2 teaspoon baking soda
- Pour into the prepared pan. Bake muffins for 12-16 minutes and bread for 20-25 minutes. The edges should be very lightly browned and the top should feel firm. The toothpick test doesn't really work well with this bread. I recommend using a small fork to dig in to the center just a bit to make sure it's fully done.
- Let the muffins cool for 5 minutes in the pan and then remove to a wire rack to cool completely. Let the bread cool completely in the pan.
- Store any leftovers in an airtight container for up to 3 days. It can be refrigerated for 5 days. It freezes great for up to 3 months.
Notes
- This recipe yields 16 slices or 12 muffins.
- To make homemade dairy-free/vegan buttermilk: pour 2 teaspoons of apple cider vinegar, white vinegar or lemon juice into a large mixing bowl. Add a cup of dairy-free milk. Let sit for 5 minutes. Use in place of the buttermilk.
- I used refined coconut oil, which has no coconut taste. If you use unrefined, this cornbread may have a slight to mild coconut taste.
- To make the chia egg, mix together 1 tablespoon ground chia seeds + 3 tablespoons water until gloopy like an egg.
- For vegan, use oil, dairy-free buttermilk and 1 chia egg.
- For dairy-free, use the above homemade dairy-free buttermilk.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
Nutrition
Calories: 143kcalCarbohydrates: 20gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 12mgSodium: 230mgPotassium: 58mgFiber: 1gSugar: 7gVitamin A: 40IUCalcium: 58mgIron: 1mgNet Carbs: 19
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