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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.