Fluffy Gluten Free Cornbread

This recipe raises well and yields a light and fluffy gluten free, dairy free cornbread. Cornbread is light and fluffy, but somewhat crumbly. Letting cool for 5-10 minutes before serving helps with crumble.

Original recipe makes 12 servings

Ingredients

2 eggs, lightly beaten
1 1/2 cups lukewarm water
1/4 cup vegetable oil
1 1/2 cups fine cornmeal
1 cup millet flour
1 cup rice flour
1/4 cup white sugar
1 tablespoon baking powder
1 teaspoon salt

  • PREP

    10 mins

  • COOK

    20 mins

  • READY IN

    30 mins

Directions

  1. Preheat an oven to 400 degrees F (200 degrees C). Grease a 9×9 inch baking pan.
  2. Whisk together the eggs, water, and vegetable oil in a bowl until evenly blended; set aside. Stir together the cornmeal, millet flour, rice flour, sugar, baking powder and salt in a separate large bowl, and make a well in the center. Pour the liquid mixture into the well and stir just until combined.
  3. Pour the batter into the prepared baking pan and bake in the preheated oven until golden and the top springs back when lightly pressed, about 20 minutes.

Nutrition

Calories: 224 kcal
Carbohydrates: 37.3 g
Cholesterol: 35 mg
Fat: 6.4 g
Fiber: 2 g
Protein: 4.4 g
Sodium: 291 mg

Related Recipes:

Gluten Free Chocolate Cupcakes Chocolate Chip Cookies (Gluten Free) Gluten-Free Pumpkin Muffins Gluten-Free Pumpkin Bread and Cream Cheese Icing Vegan Gluten Free Brownies Gluten-Free Double Chocolate Cookies Gluten Free Zucchini Bread Gluten-Free Lemon Cupcakes Microwave Gluten-Free Fluffy Sponge Cake Gluten-Free Mini Cornbread Cocottes