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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!!!

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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.

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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!

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stephrufe May 14, 2009

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.

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btearman December 19, 2007

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!

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MooseMama April 19, 2007
Golden Cornbread