- 1 cup gluten-free cornmeal
- 1/2 cup gluten-free all-purpose flour blend (make sure it's GMO-free)
- 1/2 cup gluten-free corn flour
- 1 tablespoon gluten-free baking powder
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
- 1 cup almond milk (or any preferred dairy-free milk)
- 2 large eggs
- 1/4 cup unsalted butter (or dairy-free alternative), melted
- 2 tablespoons honey (optional, for added sweetness)
- Preheat Oven: Preheat your oven to 425°F (220°C). Grease an 8x8-inch (20x20 cm) baking dish or a cast-iron skillet.
- Mix Dry Ingredients: In a large mixing bowl, combine the gluten-free cornmeal, gluten-free all-purpose flour blend, gluten-free corn flour, baking powder, salt, and granulated sugar. Mix well to ensure even distribution of the dry ingredients.
- Combine Wet Ingredients: In a separate bowl, whisk together the almond milk, eggs, melted butter (or dairy-free alternative), and honey (if using). Mix until well combined.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined. Be careful not to overmix; a few lumps are okay.
- Transfer to Baking Dish: Pour the cornbread batter into the greased baking dish or cast-iron skillet, spreading it evenly.
- Bake: Place the dish in the preheated oven and bake for approximately 20-25 minutes, or until the cornbread is golden brown on top and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the cornbread from the oven and let it cool in the dish for a few minutes. Then, cut it into squares or wedges and serve warm.
- Enjoy: Serve your gluten-free and GMO-free cornbread as a side dish with chili, soups, stews, or any of your favorite meals. Enjoy!
This gluten-free and GMO-free cornbread is deliciously moist and slightly sweet, making it a perfect complement to a wide range of dishes or a tasty snack on its own.