Name: Easy Gluten Free Cornbread
Ingredients: 1 and 1/4 cup cornmeal – fine or coarse (see note); 3/4 cup 1:1 gluten free flour (I use THIS one); 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 3 eggs; 1/4 cup butter or ghee, melted; 1/3 cup honey or maple syrup; 1 cup milk of any kind

Ingredients

Scale

1 and 1/4 cup cornmeal – fine or coarse (see note)
3/4 cup 1:1 gluten free flour (I use THIS one)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 eggs
1/4 cup butter or ghee, melted
1/3 cup honey or maple syrup
1 cup milk of any kind

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Instructions

Preheat oven to 400’F and liberally grease a skillet. Set aside.
In a large bowl, combine cornmeal, GF flour, baking powder, baking soda, and salt.
In another bowl, whisk together, eggs, melted butter, honey/maple syrup, and milk. Pour wet into dry and mix until well incorporated.
Pour batter into greased skillet and bake for 18-20 minutes, until golden and a toothpick inserted into the center comes out clean.
Allow to slightly cool before slicing and serving.

Notes

Cornmeal can be found in either a fine or coarse texture. Fine gives a more cake-like texture while coarse gives a more rustic, crumbly texture. I personally use a combination of the two. (I grind my coarse cornmeal in a coffee grinder to get a finer texture)

I used a 10 inch skillet. but you can also use a 12 inch skillet for a thinner cornbread.