Gluten-Free Cornbread
Growing up in New England, my cornbread experience and preferences are perhaps a bit different from what you might find the American South.
For example, we typically ate “Yankee-Style Cornbread”, which often includes some added sweetness in the form of honey or white granulated sugar. In contrast, some cornbread recipes outside of New England often include less (or no) added sweeteners, resulting a more savory version.
This recipe follows the more Yankee-Style cornbread recipes, although you can certainly adjust the level of sweetness to make this your own!
Instructions
9 stepsGather Ingredients and Mix the Batter
Gather your required ingredients and preheat your oven to 180°C (355°F).
In a large bowl, whisk together the dry ingredients, including the gluten-free flour mix, cornmeal, baking powder, and salt.
In a separate bowl, combine the wet ingredients, including the sour cream, milk (or plant-based milk), honey, olive oil, and eggs.
Make a well in the center of the dry ingredients and pour in the wet mixture.
Stir everything together until just combined. Do not overmix.
Prepare Baking Pan and Bake
Line the bottom of a round 9-inch (22–24 cm) baking pan with parchment paper.
Pour the batter into the prepared pan and smooth-out the top.
Bake for 25 minutes, or until the surface is golden and a toothpick inserted into the center comes out clean.
Let cool slightly before slicing.
Recipe Notes
Storage
Store at room temperature for up to 2 days or in the refrigerator for up to 4 days.
Best enjoyed warm!
