Crumbly, sweet, and filling – Gluten-Free Cornbread is sure to be a staple in your gluten-free kitchen. This recipe is simple, uses minimal ingredients, and serves as a fantastic side to soups, stews, and BBQ.
This recipe post is sponsored by Ryze. Opinions are my own.
Often when I think of cornbread, I think of chili, soups, and stews. Why? Because my mom served cornbread with each of them. Gluten-Free Cornbread is also a great side dish for picnics and BBQ’s. I serve mine along ribs, coleslaw, and beans. Delish!
This Gluten-Free Cornbread recipe can be made in muffin or bar form. I like to make my Gluten-Free Cornbread into muffins so it’s easy for people to grab-and-go. I also like to serve mine with dairy-free butter and honey. I can actually get myself into trouble with these muffins. They are incredible strait out of the oven with butter and honey dripping down the sides. I’m seriously salivating as I write this. So good.
When I told someone I was posting my cornbread muffins on the blog, they asked if they were southern cornbread biscuits. To be honest, I’ve never heard of southern cornbread, but I’m sure it’s delightful.
These are traditional, old-fashioned gluten-free cornbread muffins. There are less than ten ingredients and they taste like what I remember cornbread tasting like growing up.
I’ve tried cornbread that has more of a cake texture. These don’t. These are hearty, thick, and corn-bread-like (if that makes any sense). Sure, I love cornbread that is actually cake – fluffy and sweet, enough that you could lather on some buttercream frosting and devour with a fork.
These gluten-free cornbread muffins are the kind that you ladle chili over, the kind that you mop up the last of your stew with. Enjoy!