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Gluten Free Cornbread with Flax

This recipe was not tested in the Bob's Red Mill kitchen but was submitted by a customer who wanted to share a recipe they enjoyed with others.


Put butter in 10 inch cast iron skillet and put in oven. Set oven to 375 degrees F and heat skillet and butter.

Mix dry ingredients and set aside.

Beat the eggs then mix in the butter milk and beat together well. You should have 1 1/2 cups total at least.

Pour the milk and egg mix into the dry ingredients and blend until just mixed, careful not over mix.

Take skillet from oven and gently pour in the corn bread batter into the middle of the skillet. The butter will spread and rise over the top of the batter some. This is good. Return to oven and bake for 25 to 30 minutes or until tested done. Knife comes out clean. Cut into 8 pie shape pieces to serve.

This cornbread will have a crunchy buttery bottom crust. Makes 8 servings.

Gluten Free Cornbread with Flax



Products Used in this Recipe

Gluten Free
Gluten Free Medium Cornmeal

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GF All Purpose Baking Flour

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Gluten Free
Baking Powder

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Baking Aids
Sea Salt

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Gluten Free
Golden Flaxseed Meal

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Ratings & Comments (2)

5 Stars  50%  1
4 Stars 50%  1
3 Stars 0%  0
2 Stars 0%  0
1 Star 0%  0


2 Reviews

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Marta Harmon January 18, 2014
This cornbread (with homemade buttermilk as well) was AMAZING! Fooled the non gluten free members if my family too. Great texture, great flavor and easy to make. The added bonus of cooking it in a cast iron skillet, with melted butter, gives it the just right amount of crust.
Laura November 25, 2014
My kids loved this cornbread! I added 2 T sugar and may add more next time since I like my cornbread on the sweet side. I thought the melted butter was a nice touch, but I will use a bit less next time.
Overall, a good base recipe for GF cornbread. Will definitely make this again.

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