Gluten Free Cornbread

By weavincanuck

Ingredients

• 1 cup certified gluten-free cornmeal
• 1/2 cup white rice flour
• 1/2 cup cornstarch
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup sugar (You can substitute your favorite sweetener here, decrease the amount, or omit the sugar entirely.)
• 1 cup milk (Plant- or dairy-based will work. I use unsweetened coconut milk.)
• 1/3 cup oil
• Egg replacer (prepared according to package directions) to equal 2 large eggs (or you may use 2 large eggs OR 1/2 cup egg substitute, like Egg Beaters, if you prefer.)

Preparation

Step 1

Instructions

Preheat oven to 400F.

Grease an 8-inch square glass baking dish (or similar sized dish of your choice).

Place the baking dish in the oven as the oven preheats while you mix the bread.

In a mixing bowl, whisk dry ingredients to blend.

Add milk, oil, and eggs; stir until batter is completely smooth.

Carefully remove hot pan from the oven using an oven mitt, and pour the batter into the hot pan (this seal a crisp edge on your cornbread).

Return the pan to oven and bake 20-25 minutes, or until cornbread is golden brown on top and deep golden brown around the edges.

Cut into squares and serve hot from the oven either on its own or with a drizzle of honey.