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The gluten free cornbread is so easy to make. It’s a delicious side dish for soup or chili, and it makes a great snack.

There’s nothing like a bowl of chili with a big piece of cornbread for dinner at the end of a long day. This is a cozy meal that I like to eat all year long.

This cornbread is so simple to make. I usually have all the ingredients on hand, and nobody can tell that it’s gluten free since the main ingredient is cornmeal rather than flour. I add a little pure maple syrup for sweetness, but you can leave that out if you’d like. This version has a bit of coconut flavor from the coconut milk and coconut oil. Feel free to substitute another milk and oil or butter if you don’t like coconut.

Prep Time:10

Cook Time:25

Total Time:35

Ingredients

1 1/4 cups whole grain cornmeal
3/4 cup gluten-free flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs
1 1/2 cups almond milk or other milk
2 tbs pure maple syrup
3 tbs melted coconut oil

Instructions

Preheat the oven to 425 degrees and grease an 8 x 8 inch baking dish.
In a medium bowl, stir together the dry ingredients. Set aside.
In a large bowl, mix the wet ingredients. Add the dry ingredients and stir to just combine.
Transfer the batter to the baking dish and bake for about 25 minutes. The bread is done when a toothpick inserted in the center comes out clean.
Cool on a wire rack before cutting.

Nutrition

Servings:

Calories: 143kcal

Author: Annemarie Rossi

Cost: $.22 per serving