Baked goods that are gluten-free are still a little bit of a mystery to me. I’ve successfully found bakeries that specialize in GF treats that are soooo good…and I’ve eaten my fair share of flat, dense, disgusting ones. So when I found this recipe and it was so GOOD, I knew it was a keeper and one that I had to share!
Does cooking with kids look like this at your house? I know it’s a good recipe when I’m constantly trying to keep small hands out of the batter!
I do love letting the kids help in the kitchen, though. It gives them a love of cooking/baking, helps to sharpen their cognitive skills, and teaches them to follow directions.
And don’t panic if you don’t have GF flour – this one doesn’t have to be gluten-free. If you don’t HAVE to have gluten-free food, you can easily switch out the gluten-free flour for a wheat flour substitute like Bisquick.
I transfer all of my dry goods to airtight containers because the last thing I need is one of the kids getting into it when it’s still in its bag and dumping it everywhere because it doesn’t have a closure!
And yes, that’s an ice cream scoop! Did you know they their sizes are typically designed to hold a certain number of tablespoons? It makes scooping out dry goods that you don’t have to level off super easy! I use this one HERE.
I make sure and add all of my dry ingredients first to my KitchenAid Mixer and then I add in the milk and the melted butter and mix. I add the eggs last and these are really what bring the entire mixture together – you’re going to for the consistency of a thick pancake batter!
It should easily pour into your prepped 9×13 glass dish and can be put into the oven immediately.
Bake in your oven at 350 degrees for 25 minutes an then enjoy! You could totally slather these in butter or in a honey-butter mix!
This is a GF recipe that tastes as good as it looks! You could also use a muffin tin and fun paper liners to do individuals cornbread cupcakes for easy grab-and-go! Use a 3 Tbsp cookie scoop to fill them up the perfect amount!
Gluten Free CornbreadPrint Recipe
12 Tbsp Butter
2 Cups Bisquick or Pamela’s Baking & Pancake Mix
1/2 tsp Baking Soda
4-5 Heaping Tbsp. Cornmeal
1 Cup Sugar
1 Cup Milk
Combine all dry ingredients in a large mixing bowl.
Add butter and milk. Stir.
Add 2 eggs and stir until mixture is fully combined.
Pour into a 9×13 greased baking dish and bake at 350° for 25 minutes.