Gluten-Free Cornbread

by

Drop

POSTED Mon, 17 February 2020

Serves

9

Total Time

30 MINS

Calories

175

Try this gluten-free favorite! Best eaten straight away, or make a day ahead to use for Cornbread Stuffing. (Gluten-Free)

recipe-image

    INGREDIENTS


  • Coarse cornmeal icon
    Coarse cornmeal

    155 g (about 1 cup)

  • Gluten-free flour icon
    Gluten-free flour

    155 g (about 1 ¼ cups)

  • Gluten-free baking powder icon
    Gluten-free baking powder

    5 g (about 1 teaspoon)

  • Baking soda icon
    Baking soda

    ½ teaspoon (about 2.33 g)

  • Salt icon
    Salt

    ½ teaspoon (about 3 g)

  • Buttermilk icon
    Buttermilk

    250 g (about 1 cups)

  • Egg icon
    Egg

    1 (about 50 g)

  • Honey icon
    Honey

    ¼ cup (about 84 g)

    METHOD


  • 1. Pre-heat oven - 199°C
  • 2. Grease a clean square pan
  • 3. Add coarse cornmeal, gluten-free flour, gluten-free baking powder, baking soda and salt to a clean large mixing bowl
  • 4. Whisk until blended then set aside
  • 5. Place a clean medium bowl on drop
  • 6. Add buttermilk, egg and honey to the medium bowl
  • 7. Whisk until combined
  • 8. Transfer wet ingredients to batter
  • 9. Mix until combined
  • 10. Let rest - 10 min
  • 11. Transfer batter to square pan
  • 12. Bake until light golden and skewer tests clean - 15 min, 199°C
  • 13. Let cool

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