Vanilla and Bean · by Traci York★ 5.0 (7)
Moist Gluten Free Cornbread with Oil
NUTRITION · PER SERVING50M COOK
CAL 17%·PRO 13%
CARBS 50G58% OF CAL
4G FIBER6G SUGAR39G OTHER
FAT 13G35% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light, fluffy, and moist gluten-free cornbread made with cornmeal and gluten-free flour, lightly sweetened. It's tender and can be customized with corn, cheese, or jalapeños.
sideamericanbaked good🍳 skillet🔥 ovengluten freevegetarian
View the full recipe on Vanilla and Bean →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 1/2 tablespoons Apple Cider Vinegar (or white vinegar)
- 1 3/4 cups (415 grams) Milk (plant or dairy, I use homemade cashew milk, 1/2 diluted with water)
- 3 Eggs (large, pastured, organic)
- 1/3 cup + 1 tablespoon (80g) Extra Virgin Olive Oil (or 1/2 C unsalted butter (113g), melted)
- 1 1/2 cups (220 grams) All Purpose 1 to 1 Gluten Free Flour (I use Bob's Red Mill)
- 1 1/2 cups (215 grams) Cornmeal (gluten free medium grind, I use Bob's Red Mill)
- 4 tablespoons Organic Cane Sugar
- 1 tablespoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1 3/4 teaspoons Fine Sea Salt
At a glance
PER SERVING · TIME 50M
CAL 17%·PRO 13%
CARBS 50G58% OF CAL
4G FIBER6G SUGAR39G OTHER
FAT 13G35% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 655mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 194mg
- Calcium
- 95mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 655MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.