My Favorite Gluten Free Cornbread

"Simple, easy, good gf cornbread. Make sure you don't use more than 1/4 cup of the tapioca flour. The mixture and texture doesn't work well if you do. This has become a staple in my kitchen since I've had to be gluten-free and dairy-free. I usually use Earth Balance instead of the butter and it works well in the recipe."
 
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photo by Chef and Photograph photo by Chef and Photograph
photo by Chef and Photograph
photo by Natale M. photo by Natale M.
photo by Sara B. photo by Sara B.
Ready In:
30mins
Ingredients:
9
Serves:
16
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ingredients

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directions

  • Sift together dry ingredients into a bowl.
  • Add egg, milk and butter. Beat until smooth, about 1 minute. Do not overbeat!
  • Bake in a greased 8-inch square pan for 20-25 minutes at 425 degrees.
  • Serve warm with honey and butter.

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Reviews

  1. I liked this recipe. I used coconut milk because that was all I had on hand. I will make it again. The kids loved it.
     
  2. This is a very good recipe if you are trying to avoid xanthan gum. The bread was moist and delicious. It turned out perfectly making it as the recipe was written, except I used coconut sugar instead of regular sugar.
     
  3. Needing to make it also Paleo friendly and reading reviews, I made my own modifications. Will not use soymilk, so used unsweetened almond milk. Used white masa harina instead of regular cornmeal. Used 1 cup brown rice flour instead of 3/4c. Use real butter only. Instead of processed sugar, used 1/4 c raw honey and 3 teaspoons coconut sugar. Used 2 eggs and Himalayan salt. Moist, taste good and not overly crumbly.
     
    • Review photo by Natale M.
  4. Not as sweet as 'regular' cornbread but it's not like I can't modify that the next time if I want it to be. It's great. I might have baked it s little to long as it was a big dry, but that was my mistake.
     
    • Review photo by Sara B.
  5. This is very yummy, my brother makes it whenever we have cornbread!
     
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