Fluffy Gluten Free Cornbread

Fluffy Gluten Free Cornbread

29
Jenny Wells 1

"This recipe raises well and yields a light and fluffy gluten free, dairy free cornbread. Cornbread is light and fluffy, but somewhat crumbly. Letting cool for 5-10 minutes before serving helps with crumble."

Ingredients

30 m {{adjustedServings}} servings 224 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 224 kcal
  • 11%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 37.3g
  • 12%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 291 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat an oven to 400 degrees F (200 degrees C). Grease a 9x9 inch baking pan.
  2. Whisk together the eggs, water, and vegetable oil in a bowl until evenly blended; set aside. Stir together the cornmeal, millet flour, rice flour, sugar, baking powder and salt in a separate large bowl, and make a well in the center. Pour the liquid mixture into the well and stir just until combined.
  3. Pour the batter into the prepared baking pan and bake in the preheated oven until golden and the top springs back when lightly pressed, about 20 minutes.
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Reviews

29
  1. 34 Ratings

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Wow. Can't even tell it's gluten-free! I also used Bob's Red Mill GF All Purpose Flour instead of the millet and rice flour. Also, I used 1 tsp xanthan gum & 2 tsp baking powder (instead of 1 TB...

Very good basic recipe. I served it with thick beef stew and it was great. Could easily be adapted to add cheese, corn, or buttermilk if you plan on serving alone. I also used Bob's Red Mill All...

This is a very dry cornbread, but once you get used to the fact that gluten free is going to be different from a wheat flour product, it's fine! I tried to make my own millet flour. It didn't ...