Gluten-Free Cornbread

Ingredients:

1 cup gluten-free cornmeal
1 cup gluten-free all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup granulated sugar
2 large eggs
1 cup buttermilk (or dairy-free alternative)
1/4 cup unsalted butter, melted (or dairy-free alternative)

Instructions:

Preheat your oven to 375°F (190°C). Grease an 8x8-inch (20x20 cm) baking pan.

In a large mixing bowl, whisk together the gluten-free cornmeal, gluten-free all-purpose flour, baking powder, baking soda, salt, and granulated sugar.

In a separate bowl, beat the eggs, then add the buttermilk and melted butter. Mix well.

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.

Pour the batter into the prepared baking pan and smooth the top.

Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Remove the cornbread from the oven and let it cool for a few minutes in the pan.

Cut the cornbread into squares and serve while still warm. Enjoy your homemade gluten-free cornbread!

This gluten-free cornbread captures the classic flavor and texture of traditional cornbread. Always double-check the labels of your ingredients to ensure they are truly gluten-free if you have gluten sensitivities or celiac disease. Enjoy!