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Almost every time I make chili I make cornbread to go with it. I have no idea why. They just seem like a good match to me. I love any salty/sweet combinations. Chili was on our menu last week, so I had to come up with a gluten free cornbread recipe.
I mostly used the same recipe I always do but modified it slightly to make it gluten free.
I made muffins this time. But it works just as well to make a full pan of cornbread.
These are very simple to make. Put the ingredients in the bowl, mix with a spoon, pour and bake.
You end up with slightly sweet, delicious cornbread. This is a great match for soup or stew. Or it works well for breakfast topped with honey or maple syrup.
Gluten Free Cornbread
makes 12 muffins or a 9″ round bread
1 cup organic cornmeal
1/2 cup white rice flour
1/4 cup amaranth flour
1/4 cup tapioca flour
2/3 cup organic cane sugar, sucanat or coconut sugar
1 tsp. sea salt
2 tsp. baking powder
1 tsp. baking soda
1 cup milk (or milk substitute)
1/3 cup melted butter or coconut oil
Heat oven to 400 degrees. Grease a 9″ round cake pan or line a muffin tin with paper cups.
Combine the dry ingredients. Add the wet ingredients and stir until combined.
Pour into prepared pan or muffin cups.
Bake 20 – 30 minutes (less for muffins, more for bread), until golden and baked through.
Serve with butter, honey, syrup or jam.