Ingredients
1 ¼ cups gluten-free all-purpose flour
¾ cup finely ground cornmeal
¼ cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
1 cup buttermilk (room temperature)
¼ cup oil (avocado, canola, or vegetable)
1 large egg (room temperature)
Instructions
- Preheat your oven to 400°F (200°C) and grease or line an 8×8-inch baking pan.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- In a separate bowl, mix the buttermilk, oil, and egg until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Transfer the batter to the prepared pan and smooth the top.
- Bake for 20–24 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool slightly before slicing and serving.
Notes
- If your flour blend already contains xanthan gum, there’s no need to add more.
- To make homemade buttermilk, mix 1 cup milk with 1 tablespoon vinegar and let sit for 5 minutes.
- For dairy-free cornbread, use plant-based milk + vinegar.
- For egg-free, use a flax egg as a substitute.
- Avoid overmixing the batter to keep the texture light and tender.
- Prep Time: 8 min
- Cook Time: 22 min