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Gluten-free Cheesy Herb Cornbread
A quick and easy gluten-free cornbread recipe for customizing
Course
Baked Goods/Bread
Cuisine
American, Canadian
Prep Time
5
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
30
minutes
minutes
Servings
12
Calories
256
kcal
Author
Elaine
Ingredients
1 ½
cups
rice milk or almond milk
⅓
cup
oil or melted butter
2
eggs
1
pkg
Bob's Red Mill Gluten-Free Cornbread Mix
½
cup
chopped fresh herbs such as
oregano, rosemary, parsley, thyme
1
cup
shredded Parmesan or Cheddar cheese,
or try Manchego or Pecorino for dairy-free
Instructions
Have all ingredients at room temperature. Preheat oven to 375F.
Grease a 9-inch cast-iron skillet.
Put the cornbread mix in a large bowl.
Add milk (of your choice), eggs, and oil OR butter. Mix on low speed with electric mixer until blended. Beat 30 seconds more on high.
Fold in shredded cheese and chopped herbs.
Spread in skillet and bake 25 minutes or until nicely browned. Insert a toothpick to check for doneness.
Cool, cut in wedges and serve.
Nutrition
Calories:
256
kcal
|
Carbohydrates:
31
g
|
Protein:
6
g
|
Fat:
11
g
|
Saturated Fat:
5
g
|
Cholesterol:
46
mg
|
Sodium:
655
mg
|
Potassium:
90
mg
|
Fiber:
1
g
|
Vitamin A:
260
IU
|
Vitamin C:
0.7
mg
|
Calcium:
253
mg
|
Iron:
2.5
mg