Gluten Free Cornbread

There is nothing better than gluten free cornbread.  I love this recipe that you can make in a pan!  So easy and there is a full cup of corn in it!  I love sneaking in a veggie when I can 🙂 Be sure to give this recipe a try! You will be happy you did! You can use canned corn or fresh corn for this recipe. I like to serve this at dinner. My Grandparents always ate cornbread with a class of milk for a leftover treat the next day. What is your favorite way to enjoy it?

Print

Gluten Free Cornbread

A delicious bread to enjoy with your dinner.

Course Bread

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 6

Author Healthy Cooking, October/November 2010

Ingredients

• 1 cup gluten-free all-purpose baking flour
• 1 cup cornmeal
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 large eggs, lightly beaten
• 1 cup rice milk
• 1/4 cup canola oil
• 1 tablespoon cider vinegar
• 1 cup frozen corn thawed

Instructions

1. In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. In a small bowl, whisk the eggs, rice milk, oil and vinegar. Stir into dry ingredients just until moistened; stir in corn.

2. Transfer to an 8-in x 4-in. loaf pan or round cake pan coated with cooking spray. Bake at 350° for 40-45 minutes or until top is lightly browned and a toothpick inserted near the center comes out clean. Cool on a wire rack.

3. Yield: 1 loaf (6 slices).

Recipe Notes

Always read ingredient labels for possible gluten content prior to use.

Gluten Free Recipes:

Gluten Free Strawberry Pretzel Salad

Gluten-Free, Casein-Free Chocolate Donuts

Roasted Apple Chicken

Gluten Free Smart Cookies

Melissa Jennings

Melissa is a soccer mom who has been married to her best friend for 20 years. She loves sharing recipes, travel reviews and tips that focus on helping busy families make memories.