Fluffy Gluten Free Cornbread

23 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
jewellspring
Recipe by  jewellspring

“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.”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

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Directions

  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 (23)

Rate This Recipe
Spic3yL@dy
74

Spic3yL@dy

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 TBSP/3 tsp of baking powder). Definitely will use again.

becky990
34

becky990

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 Purpose Flour instead of millet and rice flour. I love that the cornbread came out nice and fluffly, but still holds its shape. Gluten free breads and cornbread tend to fall apart, but not this one. I plan on making again and adding applesauce and cinnamon for more of a breakfast type bread. Thanks! Great recipe!

sueb
32

sueb

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 work well, so I used the millet anyway! I found that I had rice bran instead of rice flour, but it worked well for this! I made this thinner than the recipe by putting it into a 9x13 pan, and it was done in 20 minutes. Thanks for the great recipe!

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 224 cal
  • 11%
  • Fat
  • 6.4 g
  • 10%
  • Carbs
  • 37.3 g
  • 12%
  • Protein
  • 4.4 g
  • 9%
  • Cholesterol
  • 35 mg
  • 12%
  • Sodium
  • 291 mg
  • 12%

Based on a 2,000 calorie diet

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