Gluten Free Cornbread
Moist, fluffy gluten-free cornbread with a slightly sweet flavor, perfect for breakfast, brunch, or as a side dish. Suitable for those with gluten sensitivities or allergies.
Ingredients
Instructions
- Mix all ingredients together in a bowl.
- Grease a muffin pan and fill each cup with the batter.
- Bake at 400°F for 15 to 20 minutes until golden brown.
- Allow to cool slightly before serving. These muffins freeze well for later use.
Tips & Substitutions
For added flavor, consider mixing in some herbs or spices like paprika or garlic powder. If you don't have soy flour, you can substitute it with additional rice flour or almond flour. Ensure that all ingredients are labeled gluten-free, especially the baking powder, to maintain the integrity of this gluten-free cornbread. This recipe is versatile; try adding jalapeños or cheese for a savory twist.
Serving Suggestions
These gluten-free cornbread muffins are perfect for breakfast or as a side dish with chili or soups. They pair beautifully with dishes like Chops Baked-In-Soup or can be enjoyed on their own with a pat of butter or honey. For a delightful treat, serve them warm alongside a fruit salad or as part of a vegetarian meal.
Storage & Reheating
Store leftover cornbread muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. For longer storage, you can freeze them in a freezer-safe bag. To reheat, simply pop them in the microwave for 15-20 seconds or warm them in the oven at 350°F for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Gluten Free Cornbread contains roughly 193 calories, with 5g protein, 37g carbohydrates, and 3g fat. It is a good source of protein (10% of the Daily Value), iron (10% of the Daily Value), and vitamin C (10% of the Daily Value). Note that it is relatively high in sodium, at 750mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cornbread recipe vegan?
Absolutely! To make the cornbread muffins vegan, simply replace the egg with a flaxseed egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, let it sit until it thickens) and use a plant-based milk, such as almond or oat milk. This retains the moist texture while keeping it entirely vegan.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).