Learn how to make the best gluten-free cornbread recipe using simple ingredients.
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Course: Side Dish
Cuisine: American
Servings: 8
Calories: 343kcal
Author: Chrystal Johnson
Equipment
Measuring cups and spoons
Small saucepan
Large mixing bowl
Whisk
Fork
10” cast iron skillet
Ingredients
2large eggs
¼cupOrganic Cane Sugar
¼cupHoney
1cupBob’s Red Mill Gluten Free 1 to 1 All Purpose Flour
1 ¼cupGluten Free Cornmeal
2teaspoonsGluten Free Baking Powder
½teaspoonsea salt
1 ¼cupsmilkor buttermilk
½cupbuttermelted
Instructions
Add the eggs, sugar and honey to a large bowl and beat until well combined.
Add the gluten-free flour, gluten-free cornmeal, baking powder and sea salt to the bowl and mix until well combined.
Pour the milk and melted butter into the bowl and continue to mix until well combined.
Once it’s mixed well, pour the batter into a prepared cast iron skillet (I typically coat mine in butter).
Pre-heat your oven to 425° F, then bake the cornbread for about 20 minutes, or until a toothpick inserted into the middle of the pan comes out clean. Remove the skillet from the oven and allow the cornbread to cool for about 10 minutes before cutting.
Slice your skillet cornbread and serve drizzled with honey, if desired.