This recipe produces a gluten-free, dairy-free cornbread that rises beautifully and is light and fluffy. Light and fluffy cornbread has a crumbly texture. Before serving, allow it cool for 5–10 minutes to prevent crumble.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 2 eggs, lightly beaten
- 1 ½ cups lukewarm water
- ¼ cup vegetable oil
- 1 ½ cups fine cornmeal
- 1 cup millet flour
- 1 cup rice flour
- ¼ cup white sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
Instructions
- Preheat an oven to 400 degrees F (200 degrees C). Grease a 9×9 inch baking pan.
- Whisk together the eggs, water, and vegetable oil in a bowl until evenly blended; set aside. Stir together the cornmeal, millet flour, rice flour, sugar, baking powder and salt in a separate large bowl, and make a well in the center. Pour the liquid mixture into the well and stir just until combined.
- Pour the batter into the prepared baking pan and bake in the preheated oven until golden and the top springs back when lightly pressed, about 20 minutes.
Nutrition Facts
| Calories | 224 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 1 g |
| Sodium | 292 mg |
| Sugars | 5 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I did what everyone else did and used the Xanthum Gum, switched out the baking powder and because I like it sweet – I used 1/3 cup of sugar. I cooked them as muffins – both micro and mid size. On the mid-sized muffins I added some new but cheap/ small dried out dates and they cooked beautifully. I got those dates at Cost’n’go and the brand name was Comp+ss. I don’t recommend those dates other than this type of use.
I agree with anel. I followed the directions exactly with the exception of using honey instead of sugar, and it came out very dry.
Did not like it at all. Tasted too “floury”. Not sweet enough. Maybe I ground the corn meal too much.
Taste was okay, not great, could taste the baking powder, and was too dry. I should note that I used Rob Mill’s GF all purpose flour instead of the rice and millet flours I enjoy experimenting with GF baked goods, but haven’t had good success using premade GF flours. It does seem better to mix your own. Thank you!
I found it to be quite delicious. I made it to go along with some chili I had made, but instead we just had the bread smothered in butter and honey for dinner. Will definitely be making this again.
This was dry, crumbly, and disappointing.
I added ¼ C of applesauce…..and made mini muffins….. delish!
G
it was ok, i wasn’t wowed. real cornbread is hard to duplicate
Loved it ! I’m not one to change up and recipe, then review it, but I didn’t have Millet Flour so I just used rice flour instead. I ignored the comments on it being dry because cornbread is always dry. Unless you toast it and butter it, it’s dry – regular or gluten free. This was a keeper. My non-GF people loved it too, without mention of the fact that it was GF (shhh).
Amazing cornbread! As suggested I substituted 1 tsp Xanthum Gum and 2 tsp baking powder instead of 1 Tbls baking powder, and I used 2 cups of the Bob’s RM GF all purpose flour and no millet flour. I also added 1/2 c applesauce. I baked it for 10 extra minutes. This was fluffier than regular cornbread.
Fixed the dry problem and added another 1/2 c. Liquid-actually used 1/2 water 1/2 almond milk…just bake a but longer…yummy!!! even my toughest gluten-free converter loved it!!!
This recipe is delicious. After reading the reviews, I used 2 cups of Bob’s Red Mill all-purpose gluten-free flour. I did not have millet or rice flour in the house. I used 1 tsp xanthan gum and 2 teaspoons of baking powder instead of 1 tablespoon of baking power. I used 1/3 cup of sugar. I like my cornbread a little sweeter. I cooked it in my 10-inch cast iron skillet. I have a relative who is gluten sensitive. I have been experimenting with gluten free recipes. This one is a keeper.
Just used this recipe to make 6 corn muffins for use with making “Thanksgiving sandwiches” and WOW! Very simple and great result–even when the recipe is cut in half! Future batches I’ll reduce the sugar to 2 tablespoons, add fresh thyme and a few cranberries to each muffin for a savory side. Thanks AR!
The flavor of the corn bread is good, however, it is WAYYYY too heavy!! I was excited to find a GF recipe for cornbread, but will have to keep looking for the right one!
I agree with the reviewer that said you just have to expect that gluten free is going to be different than the gluten counterparts, and that is true here, too. That being said, I do think this recipe is good for gluten free. The one thing I think I will do next time is double the amount of sugar, if not triple it. I like sweeter cornbread (love the little box mixes, but my tummy doesn’t). As it was, I put a few extra tablespoons of sugar in, and I’m glad I did. If I hadn’t, I don’t think I would have liked it.
The taste was good but it was dry and crumbly. I think increasing the eggs could make it great. Has anyone tried adding more eggs or oil?
tried it this afternoon,I doubled the baking powder, used split peas powder/flour instead of millet flour, honey instead of sugar and soya milk instead of water. Took 45 mins, it’s heavy but taste delicious, intend to improvise next time.
This recipe was awesome!! I used the gluten free all purpose flour instead of millet and rice flour. My husbanf LOVED it so much he ate 3 big pieces! 🙂
Excellent recipe. Will be making this one again.
Well…..I don’t like giving negative reviews, but I won’t be making this again. It was extremely dry and crumbly. It also made a lot! I’ve made Jiffy cornbread many times (before gf) and that tiny box makes a square pan, so as I was mixing up this recipe I knew it was way more than that. I used a 9×13 pan and it filled it to at least a 2″ depth. Perhaps the larger pan contributed to the dryness, but I was afraid that much batter was going to run right over my square pan. It tasted okay (not great). Fortunately, I have a cornbread salad recipe that calls for crumbled cornbread, and the leftovers (which was most of it) worked well for that, so it wasn’t wasted! It obviously worked for most of the other reviewers, so it’s worth a try if you’re looking for gf cornbread.