Uber Fluffy, Moist Gluten-Free Cornbread (Like Jiffy!)

If you loved Jiffy mix cornbread, than this copycat gluten-free cornbread has an identical lightly sweet taste and fluffy, tender, cake-like texture. This easy homemade recipe requires a few simple ingredients and less than 30 minutes to enjoy a cornbread so good no one will realize it's gluten-free recipe!

Prep Time 10

Cook Time 18

Total Time 28

Servings

Author Melissa Erdelac

Ingredients

1 cup (150 g) cornmeal (Use certified gluten-free cornmeal to ensure safe processing)
1 cup (146 g) gluten free all purpose flour (I recommend Cup4Cup gluten-free brand)
⅓ cup (67 g) granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 large eggs lightly beaten
1 cup (245 g) milk regular or dairy-free
4 tablespoons (57 g) melted and cooled butter (see recipe notes for dairy-free)
additional butter, for greasing

Instructions

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 large 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.

Notes

To bake gluten-free corn muffins, refer to the linked recipe.

storing and freezing tips

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.

Dairy-Free Modifications

To make dairy-free gluten-free cornbread substitute a non-dairy milk, such as unsweetened almond milk or coconut milk, and use dairy-free butter. Or, replace the butter with an equal amount of vegetable oil or coconut oil. Some GF flour blends do contain milk powder, so be sure to read ingredient labels.

Nutrition