Gluten free cornbread – that’s right, it’s time to bake up on this Saturday morning. This quick and easy recipe is sure to please – make it into muffins, cornbread sticks, or one large loaf. My favourite is one big loaf. Why? Because the middle pieces are nice and soft – so good!
Okay, let’s get baking.
- 1 pack of Bob’s Red Mill cornbread mix
- 2 eggs
- stick of butter
- 2 1/2 cup of milk
Set the oven to 350 on bake and let’s get mixing.
Today I tried a new pan – this little cornbread corn-on-the-cob cast iron pan – so fun. Think it’ll work well? Let’s find out!
Melt the butter and mix everything together well. Spray an 8×8 pan and bake for 25-30 minutes, or until a toothpick comes out clean.
Be sure you spray the pan first before baking, otherwise the cornbread will stick. You can spray with pam or butter, you pick!
Look how fluffy they are! They’re so big – haha. Okay, now let’s see if I can get them out of the pan.
Well, it’s not as clean as one would think, yet I did get them out. Just use a little knife and if you greased the pan they’ll pop right out.
Still, even though these little sticks are a heck of a lot of fun, I still prefer the whole loaf. Plus, cleaning the pan between uses, and the back and forth having to make about 6 batches is a fair amount of work. Especially when compared to one single loaf. Might be worth it for a dinner party, though. They’d be easy enough to make ahead.
Well, there you have it – a little baking fun for your Saturday with this gluten free cornbread. Thanks so much for visiting and I hope to see you again soon.
Gluten Free Cornbread
- 1 package Bob's Red Mill cornbread mix
- 2 eggs
- 1 stick of butter
- 2.5 cups of milk
- Set the oven to 350 on bake and let’s get mixing.
- Melt the butter and mix everything together well
- Spray an 8×8 pan and bake for 25-30 minutes, or until a toothpick comes out clean.