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Gluten-Free Cornbread for Chili Night: Fluffy and Delicious!

Gluten-Free Cornbread for Chili Night — Gluten-Free Cornbread That Doesn't Crumble
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A fluffy and delicious gluten-free cornbread perfect for pairing with chili.

Ingredients

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  • 1 cup cornmeal
  • 1 cup gluten-free all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup sugar
  • 1 cup milk (or dairy-free alternative)
  • 2 large eggs
  • 1/4 cup melted butter (or dairy-free alternative)

Instructions

  1. Preheat the oven to 400°F (200°C) and grease a baking dish.
  2. In a large bowl, mix together the cornmeal, gluten-free flour, baking powder, salt, and sugar.
  3. In another bowl, whisk together the milk, eggs, and melted butter.
  4. Combine the wet ingredients with the dry ingredients and stir until just mixed.
  5. Pour the batter into the prepared baking dish.
  6. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  7. Let cool slightly before serving with chili.

Notes

  • For a sweeter cornbread, increase the sugar to 1/3 cup.
  • Store leftovers in an airtight container for up to 3 days.
  • This cornbread can be frozen for up to 3 months.

Nutrition

Find it online: https://howeats.com/gluten-free-cornbread-chili-night-delicious-recipe/