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–+ servings
A white bowl of gluten free cornbread muffins.

Gluten Free Cornbread

Nicole Spiridakis
A simple recipe for Gluten Free Cornbread that's as good on the Thanksgiving table as it is with a bowl of soup on a chilly fall evening.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 10 servings
Calories 172 kcal

Ingredients
  

  • 1 cup almond flour or oat flour
  • ¾ cup cornmeal
  • 3 teaspoons baking powder
  • ½ teaspoon fine grain sea salt
  • 1 cup whole milk
  • ¼ cup maple syrup
  • 1 egg
  • 2 tablespoons unsalted butter melted

Instructions
 

  • Heat oven to 425℉.
  • Grease an 8-inch square pan. In a large bowl, whisk together the flour, cornmeal, baking powder and salt. Stir in the milk, maple syrup, egg and butter. Mix well to combine.
  • Pour into the prepared pan, place in the oven, and bake for about 20 minutes.
  • Remove from oven, cool, cut into squares, and serve.
  • Keep leftovers in a tightly sealed container in the fridge for up to 5 days.

Nutrition

Calories: 172kcalCarbohydrates: 18gProtein: 5gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 25mgSodium: 261mgPotassium: 100mgFiber: 2gSugar: 7gVitamin A: 133IUCalcium: 137mgIron: 1mg
Did you make this recipe?Let me know in the comments how it went!