Wheat Free Sweet Cornbread

Total time45 min

Prep time10 min

Cook time25 min

This golden, tender cornbread starts with sweet yellow cornmeal whisked with sugar and baking powder for a fine, even crumb. Milk, eggs, melted butter, and a splash of vanilla come together into a smooth batter that folds together in minutes with just a rubber spatula. Baked until the top turns golden and the center sets clean around a toothpick, it slices into nine squares with a slightly crisp edge and a soft, moist middle. It's a comforting side for chili, barbecue, or a weeknight dinner, and it holds up well warmed the next day too. This version is a solid pick for a wheat free table, delivering all the classic sweet, buttery cornbread flavor you're after.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!