Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Grease and flour a 9x13 inch baking pan or an 8x8 inch baking pan with gluten-free flour or cornmeal. For an extra delicious crust, you can also melt 1-2 tablespoons of butter in the baking pan while the oven preheats.½ cup unsalted butter
- In a large mixing bowl, whisk together the gluten-free all-purpose flour blend, fine yellow cornmeal, granulated sugar, baking powder, baking soda, and salt. Ensure there are no lumps and all ingredients are evenly distributed. This ensures a consistent texture throughout your cornbread.1 ½ cups gluten-free all-purpose flour blend, 1 cup fine yellow cornmeal, ⅔ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In a separate medium bowl, whisk together the eggs, buttermilk (make sure it's at room temperature for best results, as this helps with leavening), melted and slightly cooled butter, and vegetable oil. Whisk until well combined and the mixture is smooth.2 large eggs, 1 ¼ cups buttermilk, ½ cup unsalted butter, ¼ cup vegetable oil
- Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or a whisk, mix gently until just combined. Be careful not to overmix; a few small lumps are perfectly fine and will help keep the cornbread tender. Overmixing can lead to a tougher texture.
- Pour the batter evenly into the prepared baking pan. Spread the batter with the spatula to ensure it reaches the edges of the pan.
- Place the pan in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. The exact baking time may vary slightly depending on your oven.
- Once baked, remove the cornbread from the oven. Let it cool in the pan on a wire rack for at least 10-15 minutes before slicing and serving. This allows the cornbread to set properly, ensuring easier slicing and a more cohesive texture.
Notes
Properly storing your Easy Moist Fluffy Gluten Free Cornbread will ensure you can enjoy its deliciousness for days to come.
Refrigeration: If you have leftovers, allow the cornbread to cool completely before storing. Wrap the cornbread tightly in plastic wrap, then place it in an airtight container or a heavy-duty zip-top bag. Store in the refrigerator for up to 3-4 days. This method helps to prevent it from drying out.
Freezing: For longer storage, once cooled, wrap individual slices or the entire loaf tightly in plastic wrap, followed by a layer of aluminum foil or a freezer-safe bag. This double layer of protection helps prevent freezer burn. Frozen cornbread will keep well for up to 2-3 months.
Reheating: To reheat refrigerated cornbread, you can warm individual slices in a toaster oven or a conventional oven at 350°F (175°C) for about 5-10 minutes until heated through. For a slightly softer texture, you can also gently warm it in a covered pan over low heat on the stovetop. To reheat frozen cornbread, it’s best to thaw it overnight in the refrigerator first. Then, reheat as described above. You can also reheat directly from frozen in a 350°F (175°C) oven for about 15-20 minutes, though it may result in a slightly drier texture.
