• To say I am excited about the corn bread I made tonight is a vast understatement. I have been admittedly dragging my feet when it comes to venturing into my first foray with gluten-free baking, even though I have been fully prepared for weeks. Our cupboards are stocked with every gluten-free flour on the market, as well as already prepared gluten-free mixes. I have new baking pans. I have had no good excuse except that I’ve been afraid to “waste” the ingredients. They are really expensive. I also was afraid it would taste completely unacceptable. I’ve tasted some pretty poor excuses for gluten-free baked goods and didn’t want my first attempt to be yet another disappointment. But I made the plunge and HOORAY!!! It came out fantastic. It really, really tasted like cornbread! Not even like imitation cornbread; it tasted like the real thing and I have to say it was quite delicious. The only change I would make would be to substitute buttermilk for the milk, and honey for the sugar. I used to make wheat and corn flour cornbread with buttermilk and honey and would like to see if I can do the same thing with the gluten-free recipe.


    1 cup yellow corn meal
    1 cup gluten-free flour mix (I used Bob’s Red Mill)
    4 tablespoons sugar
    5 1/2 teaspoons baking powder
    1/4 teaspoon salt
    3/4 teaspoon xanthan gum
    1/2 teaspoon cumin
    2 eggs
    1 1/4 cup milk
    1/4 cup melted butter

    Melt the butter and allow to cool before mixing with other wet ingredients. This will keep it from curdling the eggs and milk. Mix dry ingredients together in large bowl. When the butter has cooled, mix it with the eggs and milk. Then blend the wet and dry ingredients together. Mix well. Pour into 8 inch square baking pan that has been greased and then floured with brown rice flour. Bake 20 – 25 minutes at 425 degrees F.

    And the soup? Yummersteins, as my daughter Jessie would say.
    It is African Bean & Sweet Potato Soup and I got the recipe from Karina at her glutenfreegoddess blog. The soup and the cornbread were a great combination. Now the sky’s the limit. I will be baking up a storm!
    • karina

      Thanks for the mention, Ellen! I’m glad you’re starting to get *into* gluten-free baking. It is a challenge; but it also holds great rewards.

    • Ellen

      Oops. I’m new at replying to the comments. ANYWAY, thanks Karina for the encouragement. If anyone understands my excitement about the cornbread, it would be you!

    • Kate Singer

      I love this recipe.. today we created a modified version, because, well, we didn’t have all the ingredients. It turned out delicious, so I thought I’d share!

      Used 1/3 C corn meal
      1 can corn, drained
      omit cumin

      Cook in iron skillet- delicious!

    • Oldooz

      Hey.. here it is. but it contains B.P…!

    • Ret

      This was wonderful…my kids love it (without the cumin, that is)! I thought that 5 1/2 t of baking soda seemed excessive, so I cut it back to 4 t and the cornbread rose just as well.

      Thanks for the recipe!

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