Gluten Free Sweet Cornbread

Total time45 min

Prep time10 min

Cook time25 min

This golden, tender cornbread is built on a hearty base of cornmeal, giving it that classic sunny color and slightly sandy crumb that makes cornbread so satisfying. A touch of sugar and vanilla rounds out the flavor with a subtle sweetness, while whisked eggs and melted butter keep every square moist and rich. The batter comes together in two quick bowls and bakes up fast, puffing into a golden top that sets around soft, custardy edges. Cut into nine neat squares, it's the kind of side that disappears fast next to a bowl of chili or a plate of barbecue. It's a solid pick for a gluten free table, no fuss involved.

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Ingredients

9 servings

1 cup yellow cornmeal
Pearl Milling Co Yellow Corn Meal - 5 LB Kroger Yellow Corn Meal Pearl Milling Company Yellow Corn Meal Arrowhead Mills Organic Yellow Cornmeal Aunt Jemima Yellow Corn Meal 80 Oz
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1 cup all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
½ cup granulated sugar
1 tbsp baking powder
½ tsp salt
1 cup whole milk
2 large eggs
⅓ cup unsalted butter, melted and slightly cooled
1 tsp vanilla extract

Instructions

1
Preheat the oven to 400°F (205°C). Grease an 8x8-inch baking pan with butter or nonstick spray.
2
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until evenly combined.

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