Perfect Gluten-Free Corn Bread

"This recipe was adapted from one of my favorite cookbook authors, the late Sheila Lukins. I converted her recipe to gluten-free. It is creamy on the inside, but with a crispy crust, and an intense corn flavor."
 
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photo by jannec photo by jannec
photo by jannec
photo by jannec photo by jannec
Ready In:
1hr 5mins
Ingredients:
14
Yields:
16 squares
Serves:
6-8

ingredients

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directions

  • Preheat oven to 400°F Grease an 8-inch square pan.
  • Combine the cornmeal, millet flour, potato starch, cornstarch, sugar, baking powder, salt, xanthan gum in a mixing bowl. Stir well.
  • In another bowl, combine the milk, yogurt, melted butter, oil and eggs. Add this to the cornmeal mixture and stir until just combined. Then stir in the creamed corn.
  • Scrape the batter into the prepared pan, and bake in the center of the oven until the top is golden brown and a toothpick inserted in the center comes out clean, 45 minutes.
  • Cool in the pan on a rack for 15-20 minutes. Then remove the cornbread from the pan and let it cool completely on a wire rack. Cut into squares and serve.

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Reviews

  1. This was amazing corn bread. Wonderful crust on the outside and stayed soft inside. five stars for sure!
     
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RECIPE SUBMITTED BY

I cook for one, unless I'm having a dinner party. I like to make dishes that freeze well, take them out when I'm feeling lazy, and heat in the oven. My current fave chefs are Chef John on the Food Network and Chef Jean Pierre.
 
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