Gluten-Free Cornbread

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gluten free, quick-n-easy
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Hands-on time:
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Yield: about 12 servings

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We like our cornbread a little sweet here in New England. If you like a more Southern-style cornbread, feel free to cut down on the sugar.

Gluten-Free Cornbread

star rating (25) rate this recipe »
gluten free, quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: about 12 servings
Published: 02/21/2011

Ingredients

Directions

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1) Preheat the oven to 375°F. Lightly grease a 9" x 9" square pan.

2) Whisk together the cornmeal, Gluten-Free Multi-Purpose Flour, buttermilk powder, Cake Enhancer, baking powder, salt, xanthan gum, and baking soda.

3) Whisk together the melted butter or oil, sugar, water, vinegar, and eggs.

4) Stir in 1 cup of the dry ingredients. Add the remaining dry ingredients about 1 cup at a time; after each addition, scrape the bottom and sides of the bowl, and beat for 30 seconds on medium-high speed.

5) Once all the dry ingredients have been added, beat on medium speed for an additional 2 to 3 minutes.

6) Spoon the batter into the prepared pan. Use your wet fingers to gently smooth the surface. Let the cornbread sit for 10 minutes.

7) Bake the cornbread for 25 to 30 minutes, until it's golden brown, about 3 to 4 minutes beyond the point where a toothpick inserted into the center comes out clean. The internal temperature of the finished bread should be 190°F.

8) Remove the bread from the oven, cool 5 minutes, and serve warm.

Yield: about 12 servings.

Reviews

1 23  All  
  • star rating 03/15/2015
  • Kate from Boston, MA
  • This bread is absolutely fabulous! My family never feels "cheated" with this gluten free recipe.
  • star rating 02/01/2015
  • Christine from Gurnee IL
  • PS to my earlier review. I omitted the xgum since the mix already had it in it...
  • star rating 02/01/2015
  • Christine from Gurnee IL
  • PS to my earlier review. I omitted the xgum since the mix already had it in it...
  • star rating 02/01/2015
  • Christine from Gurnee IL
  • This turned out very good. The best GF corn muffins I've made. I made the following changes due to what I had on hand in the middle of a blizzard. I used the GF Baking Mix. Added 1 tsp extra baking powder and 1/4 tsp salt. Used 1 1/2 cups unsweetened almond milk and 2 TBs of cider vinegar- probably could have used 1TBs. Used 3-4 TBS Mexican honey in place of brown sugar- another TBS spoon would have been good. Made 12 muffins and served Bison Chili over them....this was by far the best cornbread I've had in 5 years since going GF...
  • star rating 01/25/2015
  • sue from long beach, ca
  • I used buttermilk with tablespoon of extra water in place of water and buttermilk powder. I also used a 1 oz scoop and a mini muffin pan for 12-16mins. I think I will use honey in place of brown sugar next time. They came out with a good texture and not dry. I left out the cake enhancer since I didn't have it.
  • star rating 10/08/2014
  • Amanda from Vermont
  • The flavor of this cornbread is really great. It's kind of dry and crumbly, but i still love it. Not sure if this really makes much of a difference but I forgot to add the xanthan gum until I already had it poured into the pan, so I sprinkled it in and stirred it gently in the pan without scraping up the sides of the greased pan, (which by the way was a 9 inch pie plate because I could not find my 9 inch square pan). I would really like to know why my cornbread always seems to come out dry no matter what recipe I use.
    The xanthan gum helps support the structure of GF baked goods. Sounds like adding it after it was already in the pan worked for you. The texture of cornbread can always be a little on the dry side. If you would like it to more moist, consider adding less corn meal and replacing it with flour. Happy baking! Elisabeth@KAF
  • star rating 09/06/2014
  • Rebecca from Maine
  • Excellent - you wouldn't even know it was gluten free! I skipped the cake enhancer and had to use a sugar substitute since hubby has to be gluten free AND sugar free...
  • star rating 08/31/2014
  • Barbara from Baltimore, MD
  • I made this recipe with blue cornmeal, and we liked it better than any other cornbread I have ever made. Blue cornmeal benefits from soaking in a recipe's liquid ingredients for a few minutes, so the 10 minute rest between mixing and baking was just right. It took 40 minutes to bake, and had more ingredients and longer prep time than my standard recipe, and it was all worth it. Delicious.
  • star rating 08/18/2014
  • Rebecca from Maine
  • We've recently had to go gluten free for my hubby and it's been a struggle trying to find decent bread. This cornbread, however, is fantastic! It was easy to make and you wouldn't even know it was gluten free. I did make a few substitutes though because I didn't have some of the ingredients on hand... 1.) I omitted the cake enhancer 2.) I substituted 1/2 c. of Splenda + a TBSP of molasses instead of the brown sugar (next time I would cut the sugars down to 1/4c) 3.) I substituted 1 1/2 TBSP vinegar & 1 1/2 c. of milk instead of the water & buttermilk powder.
  • star rating 08/07/2014
  • KarahKooks from KAF Community
  • This is a great recipe. I halved the recipe using 1 whole egg and 1 egg white, omitted the buttermilk powder and cake enhancer and used low fat buttermilk in place of water. It made 8 muffins which were baked for 20 minutes until golden. They had a cake like texture and were delicious. No one would ever suspect they are gluten free. Definitely a keeper!
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