Uber Fluffy, Moist GLUTEN-FREE CORNBREAD (Copycat Jiffy Mix Recipe)

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories while water is a cost-effective option.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option, while margarine is often less expensive.

Preheat the oven to 375°F (190°C) and preheat the pan (9-inch iron skillet or 8x8 baking pan) by placing it in the oven.

Grease the pan with slightly softened butter instead of non-stick spray for crispy edges.

In a bowl, combine 1 cup cornmeal, 1 cup gluten-free flour, 3/4 cup sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt, mixing lightly.

Make a well in the dry ingredients and add 1 cup milk, 2 lightly beaten eggs, and 1/4 cup melted and cooled butter.

Stir the dry ingredients into the wet ingredients until just combined.

Let the batter sit for 5 to 10 minutes to allow the baking powder to activate and the gluten-free starches to absorb moisture.

Pour the batter into the preheated pan and spread it evenly.

Bake for 20 minutes if using an iron skillet, or up to 30 minutes if using a glass pan.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens