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    You are in: Home / Recipes / Gluten Free Cornbread Recipe
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    Gluten Free Cornbread

    Gluten Free Cornbread. Photo by GlutenFreeGirl

    1/1 Photo of Gluten Free Cornbread

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    GlutenFreeGirl's Note:

    This cake like corn bread is so delicious, you won't be able to stop at one piece. This recipe is a favorite in my family. It adds a special touch to any lunch or dinner. One of my favorite lunches is soup with a piece of this cornbread. It is just as good and in my opinion better than the wheat containing corn breads that I have tried, before becoming diagnosed with Celiac Disease. It will definelty help add a special touch to your families favourite gluten free dinner!

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    Ingredients:

    Serves: 9

    Yield:

    pieces ...

    Units: US | Metric

    Dry ingredients

    Wet ingredients

    Directions:

    1. 1
      Preheat oven to 400 degrees. Grease 8" square pan.
    2. 2
      In a mixing bowl, whisk together the dry ingredients. Set aside.
    3. 3
      In a smaller bowl, blend the yogurt, beaten eggs, melted margarine, and orange juice.
    4. 4
      Add the dry ingredients and stir until just blended.
    5. 5
      Spoon the dough into the prepared pan and bake for 20-25 minutes, or until the bread springs back when gently pressed.
    6. 6
      Cut into squares and serve warm or at room temperature.

    Ratings & Reviews:

    • on January 12, 2008

      55

      I made this with my veggie chili and it was fantastic! I made it for my non-celiac parents and they loved it and asked for the recipe. The thing I like about this recipe is it is very forgiving if you don't have some of the ingredients. My mom and I both made it with different substitutions based on what we had in the house and it turned out great! Here are our changes: Vanilla yogurt instead of regular. Scant 1/2 cup white rice flour (instead of sorghum and bean flour) filling the rest of the 1/2 cup with corn flour. Substituted xanthan gum for egg substitute. Used water for the liquid. Cooked 30 minutes, putting foil on top halfway through. We will definitely be making this one again and again!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 17, 2012

      55

      My non-GF family liked this recipe. In my opinion, just the right amount of sweetness. This recipe will be used again. Thanks for sharing it!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 15, 2011

      55

      Delicious, delicious, delicious! Made these as muffins to take camping with us, they were GONE by the time we got home. DH & myself are GF, but kids gobbled them up as well. Thank you so much for posting. We'll be making these A LOT!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Gluten Free Cornbread

    Serving Size: 1 (76 g)

    Servings Per Recipe: 9

    Amount Per Serving
    % Daily Value
    Calories 154.9
     
    Calories from Fat 45
    29%
    Total Fat 5.0 g
    7%
    Saturated Fat 1.5 g
    7%
    Cholesterol 44.8 mg
    14%
    Sodium 438.2 mg
    18%
    Total Carbohydrate 24.0 g
    8%
    Dietary Fiber 1.2 g
    5%
    Sugars 7.5 g
    30%
    Protein 3.8 g
    7%

    The following items or measurements are not included:

    bean flour

    tapioca flour

    xanthan gum

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