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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!
This isn't just a great gluten free cornbread, but a great cornbread period. I cut the recipe in half and it makes the same amount as the boxed cornbread we used to make. Thank you so much for the recipe.
Delicious! This recipe tasted just like the cornbread I used to make with wheat flour. I cut back sugar to half a cup and used rice milk instead of cow. Yummy!