Easy gluten-free cornbread. Savory, not sweet. Includes dairy-free option.
Heat oven. Preheat oven to 425 degrees F. (If using an 8-inch cast iron skillet, place into oven before preheating. Heat skillet for at least 10 minutes.)
Prepare the batter. Whisk together gluten-free cornmeal, flour, sugar, baking powder, salt, and baking soda in a large bowl. Add the milk, eggs, and oil. Whisk until combined. Batter should look almost smooth. A few lumps remaining is normal.
Bake. If using a skillet, remove skillet from oven and place on a heatproof surface. Grease with nonstick cooking spray or brush generously with vegetable oil.
If using an 8-inch round cake pan, grease the pan lightly with nonstick cooking spray.
Pour batter into pan. Bake until set, about 15 minutes. The cornbread should spring back when touched.
Cool and serve. Allow cornbread to cool for about five minutes before cutting into pieces.
Store. Wrap cornbread and store on the counter overnight. Or cool thoroughly, wrap tightly, and freeze for up to two months. Allow cornbread to thaw on the counter.
This recipe was developed for coarse and medium ground cornmeal. If you use finely ground cornmeal, the batter might be thick. If that occurs, add 1/4 cup additional milk.
Bob's Gluten-Free 1:1 Baking Flour recommended.
Replace milk with a dairy-free alternative, such as rice milk or soy. Full-fat coconut milk is not recommended because the fat content makes for a very rich, almost greasy, cornbread.