Gluten-Free Cornbread without Buttermilk
This Gluten-Free Cornbread without Buttermilk is the perfect side dish. It is easy to make and pairs perfectly with a bowl of chili. However, it's just as delicious on it's own.
Ingredients
- 1/2 cup salted butter , melted
- 2 tbsp sour cream
- 1 cup almond milk, see substitutions above
- 2 eggs
- 1/2 cup granulated sugar
- 1/4 cup honey
- 1 cup gluten free flour, regular all purpose flour
- 1 cup yellow cornmeal
- 3 tsp baking powder
Instructions
- Preheat the oven to 350 degrees F
- Line an 8x8 square baking pan with parchment paper
- Combine the butter, milk, sour cream, granulated sugar, honey and eggs in a large mixing bowl
- Fold in the dry ingredients
- Mix until just combined, it is okay if there are a few clumps
- Transfer to the lined pan and spread in an even layer
- Bake for 35-40 minutes (will vary depending on oven), start checking at 30 minutes)
- Remove from the oven when the top and edges are golden. A toothpick should also come out of the center clean.
- Let cool for about 45 minutes to 1 hour before slicing
- Enjoy!
Nutrition
Calories: 295kcal