Simple & Quick Gluten Free Cornbread

5 from 3 votes

Prep Time5

Cook Time20

Total Time25

Course: Bread

Cuisine: American

Keyword: gluten-free cornbread, gluten-free cornbread recipe

Servings: servings

¼ cup soft butter use soft ghee, pastured tallow or lard if you cannot have butter.
2 eggs
2-3 TB organic pure cane sugar or coconut sugar, honey, or maple syrup
½ cup full fat coconut yogurt Sour cream or yogurt would work. Or a splash of cider vinegar in a half cup of coconut milk or raw milk.
½ cup full fat coconut milk or milk
2/3 cup medium grind cornmeal
1 cup Namaste Gluten Free Flour blend I've used King Arthur Gluten Free Flour blend successfully too
2 tsp aluminum free baking powder
½ tsp sea salt

Pre-heat the oven to 425 degrees, and butter an 8-10 inch cast iron skillet. Alternatively, you could use an 8x8 or 9x9 baking dish or pie plate.
Beat the butter, eggs, and sugar with beaters for about a minute.
Add the rest of the ingredients, and blend to combine until smooth.
Pour the batter into the buttered skillet, and smooth out the top with an offset spatula. Bake the cornbread at 425 degrees for 20 minutes, until the top is golden and if you poke a toothpick in the center it comes out clean.