Prep 30 mins
Cook 40 mins
I was given this recipe from a friend of mine named Deb. I believe this is the best corn bread recipe I have ever tasted.
- Preheat oven to 400°F.
- Blend together sugar, oil, and beaten eggs. In another bowl combine flour, baking powder, salt and cornmeal.
- Add dry ingredients gradually to creamed mixture.
- Alternately with the milk, stirring just enough to blend after each addition pour into well greased and floured 9x9 pan and bake 30-40 minutes at 400.
- Serves six.
I have to say - when I first put this in the oven, I was a bit worried. I could have saved that worry, because this turned out wonderful! I used blue corn cornmeal, so the color is a little funny... and I would agree with the other comments that this is a sweet cornbread. If you don't like it very sweet, then you might want to cut a bit of the sugar. I used almond milk instead of regular and brown rice flour for the flour. YUM!! I will be making this one again!! Updated to add ... I am again making this GO-TO cornbread recipe. I will be cutting this up to make Gluten Free cornbread stuffing! YUM!!!
I had given up finding a cornbread recipe I liked, but then I had to bake bread for a church member on a wheat free diet, and I came across this fantastic rendition. I made it using only 1/2 cup of sugar, and the sweetness was perfect. The texture is really nice, perhaps because of the rice flour. Thank you so much for a recipe my entire family loves.
I was just diagnosed with celiac disease, and this was my first try at making a G-Free cornbread. My husband (who does not have celiac) and I both loved it! I used brown rice flour and cornmeal flour (because that is what I had on hand) and it turned out really well. I love sweet cornbread, but might use a little less sugar next time---and there will definitely be a next time! G-Free isn't so bad afterall!