-
-
My review
Fluffy Gluten Free Cornbread
3
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."
Added to shopping list.
Go to shopping list.
Ingredients
30 m servings 224Original recipe yields 12 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 3441 Ratings
-
-
-
-
-
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. ...
Most helpful
Most positive
Least positive
Newest
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...
11/4/2011
is a bit drier than traditional cornbread, but that can be remedied by melting butter on top! deliciouso!