Gluten-Free Cornbread recipe is a lightly sweet, southern-style cornbread with a lighter, cake-like texture. Only a few simple ingredients are required to enjoy a cornbread so good no one will realize it's gluten-free!
4tablespoonsmelted and cooled butter(see recipe notes for dairy-free)
additional butter, for greasing
Preheat oven to 375ºF. Liberally grease a 10" cast iron skillet or 8X8 baking pan with about 1/2 tablespoon butter. Place pan on the middle rack while the oven preheats.
In a large bowl whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
1 cup cornmeal, 1 cup gluten free all purpose flour, ⅓ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
Push dry ingredients to the sides of the bowl, so you have a well in the middle. Add milk and eggs to the well and stir to combine.
2 eggs,, 1 cup milk,
Add melted butter and combine thoroughly. Let the batter rest for 5-10 minutes at room temperature.
4 tablespoons melted and cooled butter
Remove hot pan from the oven and pour in batter. Smooth the top evenly and place back in oven. Bake for 20 minutes, rotating halfway through. If not baking in a cast iron skillet, it may take a few extra minutes to bake. Check with a toothpick inserted in the middle to come out clean.
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Once it has completely cooled store in an airtight container up to 2 days at room temperature. Do not store in the fridge, or it will dry out.For optimal freshness, I freeze any gluten-free baked goods leftovers right away since they don’t stay fresh as long. Wrap the muffins in plastic wrap and place in a freezer safe container up to 3 months.