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Gluten Free Cranberry Cornbread

A sweet gluten-free cornbread with tart cranberries recipe everyone will love!

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Ingredients

Instructions

  1. Preheat oven to 375ºF.
  2. Line a 13×9” baking dish with parchment paper or nonstick spray.
  3. In a large bowl, whisk cornmeal, all purpose flour, salt, baking powder and baking soda.
  4. In another bowl, whisk egg, olive oil, buttermilk and maple syrup.
  5. Add wet ingredients to the dry ingredients and stir until well blended.
  6. Add cranberries and gently fold into the mixture.
  7. Pour the mixture into the baking dish and bake for 25-30 minutes, or until brown around the edges. Test the center with a toothpick; the cornbread is ready when the toothpick comes out clean.
  8. Let cool to room temperature and serve.

Notes

This gluten-free cornbread with cranberries will keep stored in an air tight container for up to 5 days, refrigerated.

Keywords: recipe, Thanksgiving, Christmas, holiday cooking, gluten free, healthy

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