Total Time
1hr 10mins
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.

Ingredients Nutrition


  1. Preheat oven to 400°F.
  2. Blend together sugar, oil, and beaten eggs. In another bowl combine flour, baking powder, salt and cornmeal.
  3. Add dry ingredients gradually to creamed mixture.
  4. 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.
  5. Serves six.
Most Helpful

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!!!

MakeMineCadburys November 21, 2012

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.

tednjoc April 12, 2012

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!

stephrufe May 14, 2009