Recipe by LawyerMom
Gluten-free, casein-free cornbread for those of you who like cornbread that tastes like cake. You need 6.6 ounces of gluten-free flour, but because everyone's blend is different, volume can differ based on the density of the type of flour you're using (e.g. rice vs. garbanzo bean flour). I use a store-mix that's primarily rice flour with potato and tapioca starches and it comes out to slightly more than 1.5 cups of gluten-free flour.
Top Review by beckers68
This is hands down the BEST CORNBREAD or Muffin recipe I have EVER HAD! I made this with chili tonight and they are amazing! Literally the best I have ever had, gluten free or not! I followed the recipe exactly, except I added corn flour instead of corn meal, I was out. I HIGHLY recommend corn flour as it was a smoother texture. But if you do, add a little less milk. The corn meal absorbs more moisture I guess as my first batch came out a little flat. I added a little more potato starch to absorb the milk and it came out perfect. I wish I could give these more than 5 stars, they are truly the BEST!
- 187 1⁄2 g gluten-free flour (6.6 ounces or about 1.5 cups)
- 1⁄2 cup cornmeal
- 2⁄3 cup sugar
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 2 large eggs
- 1 1⁄4 cups milk (for non-dairy, use almond, rice, or soy)
- 1⁄2 cup vegetable oil