Gluten-Free Cornbread (Best Ever!)

Meaningful Eats

Gluten-Free Cornbread (Best Ever!)

10 servings

I've made this gluten-free cornbread more times than I can remember and I've never met someone who doesn't like it. It's fluffy, sweet and always a crowd-pleaser!

(P.S. - finely ground cornmeal and whipped egg whites are the secret ingredients! I hope you love it too!)

Course baking, Side Dish

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 30

Total Time 45

Author Erin Collins

Ingredients

WET INGREDIENTS

4 large eggs yolks and whites separated
1 cup (240ml) milk of choice I like to use whole milk
1 teaspoon vanilla extract
3/4 cup (170g) butter melted

DRY INGREDIENTS

1 cup (170g) gluten-free cornmeal
1 ¾ cups (263g) gluten-free measure-for-measure flour
1/2-1 cup (110-200g) granulated sugar
1 tablespoon baking powder
1 teaspoon kosher salt

Instructions

Preheat the oven to 350ºF. Lightly grease a 9x9 baking pan with cooking spray. (You can also use a 9x13 pan and the cornbread will be thinner.)
In a medium bowl, combine the egg yolks, milk, vanilla, and melted butter. Whisk until well-combined.
In a separate bowl, beat the egg whites until stiff peaks form.
In a large bowl, add the cornmeal, gluten-free flour, sugar, baking powder, and salt. Stir to evenly combine.
Pour the wet ingredients into the dry ingredients and mix until just combined. Using a rubber spatula, carefully fold the egg whites into the batter.
Pour batter into the pan and bake for 25-30 minutes, or until an inserted toothpick comes out clean.
Let cool for 10 minutes. Slice and enjoy!

Notes

Gluten-Free: Be sure to use cornmeal that is labeled gluten-free. I like to use finely ground cornmeal. Bob’s Red Mill has a coarser texture, but it will also work. For flour, use a high-quality gluten-free measure-for-measure flour that contains xanthan gum for this recipe. This is my favorite brand.

Dairy-Free: Use unsweetened dairy-free milk and vegan butter.

To Make-Ahead: Due to the whipped egg whites, it's best to prepare the batter just before baking. The baked cornbread keeps well when stored properly and can be baked in advance of serving.

To Store: Store leftover cornbread in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week.

To Freeze: Let the baked cornbread cool completely then wrap it in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight or at room temperature for a few hours. To reheat, microwave slices for about 20-30 seconds or place in the oven at 350°F for about 10-15 minutes.

Nutrition