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My review
Fluffy Gluten Free Cornbread
Jenny Wells
"This recipe raises well and yields a light and fluffy gluten free, dairy free cornbread. Cornbread is light and fluffy, but somewhat crumbly. Letting cool for 5-10 minutes before serving helps with crumble."
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Ingredients
30 m servings 224 calsOriginal recipe yields 12 servings
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat an oven to 400 degrees F (200 degrees C). Grease a 9x9 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 224 calories; 6.4 g fat; 37.3 g carbohydrates; 4.4 g protein; 31 mg cholesterol; 291 mg sodium. Full nutrition
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Reviews
Read all reviews 3238 Ratings
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Most helpful positive review
10/18/2011
Wow. Can't even tell it's gluten-free! I also used Bob's Red Mill GF All Purpose Flour instead of the millet and rice flour. Also, I used 1 tsp xanthan gum & 2 tsp baking powder (instead of 1 TB...
Most helpful critical review
3/7/2013
Came out dry and not fluffy. I am very picky about cornbread and even non-GF versions can be dry and not fluffy. So, if this is the fluffiest I can get out of GF then I'd rather not have it. ...
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10/18/2011
Wow. Can't even tell it's gluten-free! I also used Bob's Red Mill GF All Purpose Flour instead of the millet and rice flour. Also, I used 1 tsp xanthan gum & 2 tsp baking powder (instead of 1 TB...
9/5/2011
Very good basic recipe. I served it with thick beef stew and it was great. Could easily be adapted to add cheese, corn, or buttermilk if you plan on serving alone. I also used Bob's Red Mill All...
6/6/2011
This is a very dry cornbread, but once you get used to the fact that gluten free is going to be different from a wheat flour product, it's fine! I tried to make my own millet flour. It didn't ...
11/26/2012
I found this recipe a while back when I thought that I was going to have to go gluten free. It turns out that I didn't need to, but regardless, this is now my go-to cornbread recipe! I love th...
11/29/2012
My family and I loved this cornbread. I followed the suggestions of others and used the xanthan gum. Since I wanted a little more cornmeal flavor, I used 1-3/4 cups cornmeal and 1-3/4 cup glut...
8/26/2011
Excellent! Delicious! Soft and fluffy! Better than gluteny cornbread :) A+
11/12/2011
We really enjoyed this recipe! I made it as described and was amazed how truly bread-like it was. I will definitely make again. Next time, I may try adding more sweetener, likely honey or aga...
9/21/2014
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 alw...