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Easy Gluten-Free Cornbread (1 Bowl!) Recipe

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3.9 from 3 reviews

This easy gluten-free cornbread recipe comes together in just one bowl and is perfect for a quick, delicious snack or side dish. Made with dairy-free milk, avocado oil, and a gluten-free flour blend, it’s moist, slightly sweet, and naturally dairy- and gluten-free. The preparation is simple, requiring minimal ingredients and baking in an 8x8-inch pan with no complicated steps.

Ingredients

Wet Ingredients

  • 1 cup dairy-free milk (plain, unsweetened, almond milk recommended; dairy milk optional)
  • 1/2 cup avocado oil (or melted dairy or vegan butter)
  • 1/2 cup honey (or cane sugar)
  • 1 large egg

Dry Ingredients

  • 3/4 cup medium grind cornmeal
  • 1 ¼ cup MB 1:1 Gluten-Free Flour Blend (or all-purpose flour if not gluten-free)
  • 1 Tbsp aluminum-free baking powder
  • 3/4 tsp sea salt

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 400°F (204°C). Line an 8x8-inch metal baking dish with parchment paper and set aside to prevent sticking and ensure easy removal.
  2. Mix Wet Ingredients and Cornmeal: In a medium mixing bowl, combine dairy-free milk, avocado oil (or melted butter), honey (or cane sugar), egg, and cornmeal. Whisk thoroughly until smooth. Let this mixture rest for 10 minutes to allow the cornmeal to soften, ensuring a tender texture in your cornbread.
  3. Add Dry Ingredients: After resting, add the gluten-free flour blend, aluminum-free baking powder, and sea salt to the wet mixture. Whisk until the batter is smooth and well incorporated.
  4. Transfer and Bake: Pour the batter into the prepared baking pan. Shake the pan gently to distribute the batter evenly or smooth the top with a rubber spatula. Bake in the preheated oven for 28-32 minutes until the center springs back when gently pressed.
  5. Cool and Serve: Allow the cornbread to cool for 10 minutes in the pan. Then transfer it to a cooling rack and cool completely for at least another 10 minutes. This resting improves the texture. Enjoy warm if desired, but the best texture is achieved once fully cooled.
  6. Storage Instructions: Best enjoyed fresh on the first day. Store leftovers in an airtight container at room temperature for 2-3 days, refrigerated for 3-4 days, or frozen for up to 1 month. Defrost frozen cornbread overnight in the refrigerator or at room temperature for about 4 hours before serving.

Notes

  • To keep the recipe dairy-free, make sure to use unsweetened dairy-free milk such as almond milk and avocado oil or vegan butter.
  • Honey can be substituted with cane sugar to make this recipe vegan-friendly.
  • Using medium grind cornmeal provides the best texture; fine cornmeal may lead to a denser cornbread.
  • Aluminum-free baking powder is recommended to avoid a metallic taste.
  • Cornbread tastes best fresh but can be stored at room temperature, refrigerated, or frozen as detailed.
  • Make sure to let the batter rest for 10 minutes after mixing wet ingredients and cornmeal; this softens the cornmeal for better texture.

Find it online: https://simpleplatter.com/easy-gluten-free-cornbread-1-bowl-recipe/