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Gluten-Free Cornbread
Gluten-Free Cornbread
0 Reviews
From: EatingWell.com, November 2016
This simple gluten-free cornbread recipe makes a great side dish for chili night or use it in your favorite cornbread stuffing recipe to easily make it gluten-free-friendly.
- By: Devon O'Brien Senior Food Editor
Ingredients 9 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 9 servings
Nutrition per serving may change if servings are adjusted.
- 1¼ cups gluten-free yellow cornmeal
- ¾ cup gluten-free all-purpose flour blend
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 large egg
- 1½ cups low-fat milk
- 3 tablespoons butter, melted
- 1 tablespoon honey
Preparation
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Prep
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Ready In
- Preheat oven to 400°F. Coat an 8-inch-square baking pan with cooking spray.
- Whisk cornmeal, flour blend, baking powder and salt in a large bowl. Whisk egg, milk, butter and honey in a medium bowl. Add the liquid ingredients to the dry ingredients and stir until just combined. Scrape the batter into the prepared pan, spreading evenly.
- Bake the cornbread until a toothpick inserted in the center comes out clean, about 35 minutes. Let cool for 10 minutes before serving. Serve warm.
- Serving size: 1 2- ½-inch square
- Per serving: 161 calories; 6 g fat(3 g sat); 2 g fiber; 25 g carbohydrates; 4 g protein; 9 mcg folate; 33 mg cholesterol; 4 g sugars; 2 g added sugars; 264 IU vitamin A; 0 mg vitamin C; 123 mg calcium; 1 mg iron; 270 mg sodium; 120 mg potassium
- Carbohydrate Servings: 1½
- Exchanges: 1½ starch, 1 fat
