Gluten Free Corn BreadContributed by: Carol Fenster, Ph.D., author of "1000 Gluten Free Recipes"Finally, a cornbread recipe completely free of gluten.
Directions
Preheat oven to 350˚F. Generously grease 8-inch round or square nonstick pan. Or, use 10-inch cast-iron skillet. Set aside.
In large bowl, beat liquid ingredients with electric mixer on low speed until thoroughly blended. In a separate bowl, whisk together dry ingredients until thoroughly blended. With mixer on low sped, gradually beat in dry ingredients until thoroughly blended and mixture thickens slightly. Batter will be consistency of thick cake batter. Spread evenly in pan. Bake 25 to 30 minutes, or until top is firm and edges are lightly browned. Serve warm. Makes 12 servings. |
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Ratings & Comments (3)
3 Reviews 
Kelly January 6, 2013
Great GF cornbread that my family loved! We had this corn bread with chili for dinner tonight. Check out pictures on my blog - Good for My Tummy: Gluten Free for Little Ones
Crystal May 20, 2013
Could I substitute the GF all purpose baking flour for the three flours in the recipe?
Bob's Red Mill May 20, 2013
Though we have not tried substituting our Gluten Free All Purpose Flour for the potato starch, tapioca and sorghum flours in this recipe, the substitution should work.
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Nutritional Information
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