I love cornbread as long as I can spread butter and honey on it and pick it up without crumbling to bits. This recipe stays moist and holds together even if you need to make it gluten-free or dairy-free or both! It is simple and can be thrown together about as quick as any box mix. And, in my opinion, tastes better than any box mix.
Just mix the cornmeal, flour (white or gluten-free), sugar, baking soda, and salt in one bowl and the milk (dairy or dairy-free), eggs and vegetable oil in another.
Then whisk the dry ingredients into the wet.
Line a 12 muffin tin with papers or spray an 8 x 8 glass pan and pour the batter in.
Bake in a 350 degree oven – about 20 minutes for muffins and 25 – 30 minutes for the pan. Insert a toothpick in the center and if it comes out clean, they are ready. Top with some butter (or butter substitute) and honey or your favorite preserves.
Enjoy!
Cornbread goes great with any chili. You can make my No Bean Chili recipe in about 45 minutes.
Cornbread
Ingredients
- 1 cup cornmeal
- 1 cup flour all-purpose or Bob’s Red Mill 1 to 1 gluten-free
- 1/2 cup sugar
- 2 tsp baking powder
- 1 tsp sea salt
- 1 cup milk cow or coconut or another nut or soy milk
- 3 each eggs
- 1/3 cup vegetable oil
Instructions
- Pre-heat oven to 350 degrees.
- In a large bowl, whisk together wet ingredients.
- In a medium bowl, whisk together dry ingredients.
- Add dry to wet and mix until just incorporated.
- Makes 12 regular size muffins. I like using muffin papers so I know they won't stick.
- Or, spray an 8x8 pan (preferably glass) with non-stick cooking spray and add the mixture to pan.
- Bake about 20 minutes for the muffins or 25 – 30 for the pan. Insert a toothpick or knife, if it comes out clean, the cornbread is done.
- Enjoy!
It’s YUMMY!
Thank you!