Rating: 4 stars
41 Ratings
  • 5 star values: 21
  • 4 star values: 11
  • 3 star values: 5
  • 2 star values: 4
  • 1 star values: 0

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.

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 400 degrees F (200 degrees C). Grease a 9x9 inch baking pan.

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  • 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

224 calories; protein 4.4g; carbohydrates 37.3g; fat 6.4g; cholesterol 31mg; sodium 291.5mg. Full Nutrition
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