Easy Gluten-Free Cornbread (1 Bowl!)

 Easy Gluten-Free Cornbread (1 Bowl!) is a simple, delicious, and moist cornbread that requires minimal ingredients and cleanup. It’s perfect for any meal, especially as a side dish for soups, stews, or chili. Here's how to make it in just one bowl:

Ingredients:

1 1/2 cups gluten-free cornmeal

1/2 cup gluten-free all-purpose flour (ensure it contains xanthan gum, or add 1 tsp if not)

1/4 cup coconut sugar or maple sugar (or your preferred sweetener)

1 tbsp baking powder (ensure it’s gluten-free)

1/2 tsp salt

1/4 tsp ground cinnamon (optional, for extra flavor)

1 cup unsweetened almond milk (or any non-dairy milk)

1/4 cup coconut oil (or vegan butter), melted

2 tbsp maple syrup (or sweetener of choice)

2 tbsp ground flaxseed mixed with 6 tbsp water (or 2 eggs, if not vegan)

Instructions:

1. Preheat the Oven:

Preheat your oven to 375°F (190°C).

Grease an 8x8-inch baking dish or line it with parchment paper for easy removal.

2. Prepare the Flax "Egg" (if using):

In a small bowl, mix the ground flaxseed with water. Stir well and let it sit for 5 minutes to thicken.

3. Combine the Dry Ingredients:

In a large mixing bowl, combine the cornmeal, gluten-free all-purpose flour, coconut sugar, baking powder, salt, and cinnamon (if using). Stir until everything is evenly distributed.

4. Add the Wet Ingredients:

To the dry ingredients, add the almond milk, melted coconut oil, maple syrup, and the flax egg (or regular egg). Stir until the batter is smooth and combined. It should be thick but pourable.

5. Bake the Cornbread:

Pour the batter into the prepared baking dish and smooth it out with a spatula.

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean, and the top is lightly golden.

6. Cool and Serve:

Let the cornbread cool in the pan for a few minutes before cutting it into squares. Serve warm, ideally with a dollop of dairy-free butter or your favorite toppings.

Tips:

Sweetness: Adjust the sweetness to your liking by adding more maple syrup or coconut sugar if you prefer a sweeter cornbread.

Add-ins: For extra flavor, try mixing in some fresh or frozen corn kernels, chopped jalapeños, or dairy-free cheese before baking.

Storage: Store leftover cornbread in an airtight container at room temperature for up to 3 days or refrigerate for longer storage.

This Easy Gluten-Free Cornbread is a wonderfully simple, flavorful side dish that's perfect for any meal. It’s moist, slightly sweet, and has just the right amount of texture!