I love bread, but am gluten-intolerant. This recipe gives you all the taste and none of the gluten!

Gluten-Free Cornbread

white cornmeal

white sugar

gluten-free all-purpose flour

gluten-free baking powder

milk

butter, melted

(14.75 ounce) can cream-style corn

Preheat oven to 400 degrees F (200 degrees C). Grease an 8-inch square pan.


Mix cornmeal, sugar, flour, and baking powder together in a bowl.


Whisk milk, butter, and egg together in another bowl. Stir into cornmeal mixture just until combined and some lumps remain. Fold in corn. Pour batter into the pan and smooth out the top.


Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.


Turned out really well!! Only change made was that I made my own Gluten free creamed corn, because canned creamed corn is not gluten free!!

This cornbread is so easy and sooooo good. I only made a few changes due to dietary restrictions. I used brown sugar Splenda in place of the sugar and I didn't have the creamed corn so I made mine by putting 2 cups frozen or canned corn in a bowl with a tablespoon of butter or marg. and a 1/3 cup of milk (I use soy milk) and a tablespoon of cornstarch (dissolved in the milk), in the microwave for 5-7 min or until it thickens. (stir after 3-4 min) Cool then add to the batter

I used unsweetened  almond milk and brown rice flour in place of gluten free flour and omitted the creamed corn.  I also used only 3 T. of unrefined coconut sugar and added 1/4 t. of xanthan gum to make it softer and moister.  My husband and kids who usually don't like gluten-free foods loved it this way!

I used substitution for white sugar and baking powder with honey and vanilla yogurt with baking soda. Turned out really well. Reduced the temperature down to 375 and it needed about 5 minutes extra time. Turned out great! Tastes really good. It's a bit on the thicker side if you choose to follow the substitutions that I did.  1/4 white sugar to 1/3 honey, baking powder to 1/2 tsp baking soda and 1/2 cup vanilla yogurt.

I used yellow cornmeal. Baked golden yellow brown like cornbread should be! Very tasty!

I've made this three times and every time it turns out great! For the gluten-free flour I use 1/4 c coconut flour and 1/4 brown rice flour. Today I was out of eggs and had to use 1/4 c mayonnaise as an emergency substitution. I must have really been off my game because I also forgot to put in the sugar. I just drizzled honey over the warm cornbread. It was perfect! Everyone liked it.

It was well received at Thanksgiving.  I used Del Monte Corn since I found an attestation from Del Monte that it was glutten free.

Having a gluten allergy can definitely be hard but when you find great recipes it can make it a lot easier.  This recipe was yummy,   dense, and filling (like cornbread should be). I would definitely recommend it!

I found this to be far too sweet and cake-like, so the second time I made it, I cut the sugar in half. We liked it much better that way. Next time I'll cut down the baked powder a bit as well. Creamed corn does help sweeten it as well.

This recipe taste great and so easy/fast to do!!! Use parchment paper easy clean up and no greasy texture.

Followed the recipe exactly except that I added a small can of diced chilis to batter and  used a well seasoned cast iron pan to bake it in.Preheated pan in oven, swirled 1 TSP of butter around in pan prior to dumping batter in.Fantastic!

Used yellow cornmeal, BRM 1-to-1 GF flour, and only 1/2 the sugar. Drizzled with a little honey. Loved it! Will make again!

Followed the recipe exactly and had no lumps. Thought 1/4 cup of flour was too little, but made it as stated in the recipe. Didn't have to smooth out the top--very liquid.  Baked 25 minutes...toothpick came up wet, baked another 5 min. (same results), another 5 min--ditto.  Finally took out, and middle is puffed up...ends are flatter.  I'm taking it to friends, but am not happy so far...

This recipe is a keeper.  I made it to serve with chili,  and everyone loved it.  The reason for only 4 stars is that it took an extra 10 minutes to bake.

gluten-free cornbread

Prep Time: 15 minutes

Cook Time: 20 minutes

Total: 35 minutes

Servings: 4.5

Cost: $6.38 /serving

Author : Bethany Bowers

Ingredients

Instructions

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