Gluten-Free Cranberry Cornbread: A Deliciously Moist Recipe!
A deliciously moist gluten-free cornbread infused with tart cranberries, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 cup cornmeal
- 1 cup gluten-free all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk (or dairy-free alternative)
- 1/4 cup vegetable oil
- 2 large eggs
- 1 cup fresh or frozen cranberries
Instructions
- Preheat the oven to 400°F (200°C) and grease a baking dish.
- In a large bowl, mix together the cornmeal, gluten-free flour, sugar, baking powder, and salt.
- In another bowl, whisk together the milk, vegetable oil, and eggs.
- Combine the wet ingredients with the dry ingredients and stir until just mixed.
- Fold in the cranberries gently.
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let cool for a few minutes before slicing and serving.
Notes
- For a sweeter cornbread, increase the sugar to 1/2 cup.
- Can substitute cranberries with blueberries or chopped apples.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 8g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg