How to Make Gluten-Free Cornbread

by Hannah Cooper

Adapted from Martha Stewart's Cookbook

Supplies

  • ¾ Cups Gluten free flour
  • ½ Cups Corn meal
  • ⅓ Cups Sugar (or sugar substitute)
  • ½ Teaspoons Salt
  • 1 ½ Teaspoons Baking powder
  • ¾ Cups Milk
  • 6 Tablespoons Butter, melted and cooled
  • 1 Egg, beaten
  • Instructions

    Step 1

    Preheat oven to 400F

    Step 2

    Add dry ingredients to a small bowl

    Step 3

    Melt butter

    Step 4

    Beat egg in a medium bowl

    Step 5

    Add milk and butter

    Step 6

    Add dry ingredients and mix together

    Step 7

    Spray a muffin tin with Pam or olive oil

    Step 8

    Scoop muffin mix into tray. I was able to get 9 muffins out of the batter

    Step 9

    Bake in oven for 13 minutes

    Step 10

    Finished product! Yum! 😋