Southern “Cornbread”

I love my mother’s southern cornbread but I now avoid eating any kind of corn products. I have combined a couple of different recipes and made my own additions and the bread is wonderful! This recipe was not tested by Bob’s Red Mill.

Share this Recipe
Share this Recipe
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 5
Rating: 3
You:
Rate this recipe!
Servings 8people
Prep Time 5minutes
Cook Time 20minutes
Submitted By Mary Rock
I love my mother's southern cornbread but I now avoid eating any kind of corn products. I have combined a couple of different recipes and made my own additions and the bread is wonderful! This recipe was not tested by Bob's Red Mill.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 5
Rating: 3
You:
Rate this recipe!
Servings 8people
Prep Time 5minutes
Cook Time 20minutes
Submitted By Mary Rock
I love my mother's southern cornbread but I now avoid eating any kind of corn products. I have combined a couple of different recipes and made my own additions and the bread is wonderful! This recipe was not tested by Bob's Red Mill.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 400°F.



    Oil a cast iron skillet and place in oven until cornbread mixture is prepared.
  2. Sift together dry ingredients in a bowl and set aside.

    Lightly beat the eggs and add the olive oil, buttermilk and honey. Stir the dry ingredients into the egg mixture, just until blended. Do not over mix.
  3. Take the cast iron skillet out of the oven and pour the mixture into the skillet. Bake for 20 minutes or until golden brown.



    Makes 8 servings.
Recipe Notes

Please note: This recipe requires the use of our Gluten Free All Purpose Baking Flour. Using our Gluten Free 1-to-1 Baking Flour may result in a poor end product.

Products Used in this Recipe
Recipe Comments

One thought on “Southern “Cornbread”

  1. Rebecca

    Great recipe!! Very easy to make and it tastes great!! Thank you for this alternate to corn bread. My son is allergic to corn. Can’t wait to use this in my millet bread dressing for Thanksgiving.

    Reply

Recipe Comments

Your email address will not be published. Required fields are marked *