Easy gluten-free cornbread recipe. Mix all ingredients in one bowl and bake until brown. Dairy-free variation included.
Heat oven. Preheat oven to 425°F.
If using an 8-inch cast iron skillet, place into oven before preheating.
Whisk together gluten-free cornmeal, flour, sugar, baking powder, and salt in a large bowl. Add the milk, eggs, and oil. Whisk until combined. Batter will be thick. If it's too thick to spread, add two tablespoons of additional milk.
If using a skillet, remove it from the oven and place it 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.
Spread batter into pan. Bake until set, about 15 minutes. The cornbread should spring back when touched.
Allow cornbread to cool for about five minutes before cutting into pieces.
To 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 is 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.
For a sweet cornbread, increase sugar to a ½ cup.
For a savory cornbread, omit the sugar. Gluten-free cornbread baked without sugar doesn't brown as much. Check for doneness by using a toothpick.