*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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 TBSP/3 tsp of baking powder). Definitely will use again.
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 Purpose Flour instead of millet and rice flour. I love that the cornbread came out nice and fluffly but still holds its shape. Gluten free breads and cornbread tend to fall apart but not this one. I plan on making again and adding applesauce and cinnamon for more of a breakfast type bread. Thanks! Great recipe!
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 work well so I used the millet anyway! I found that I had rice bran instead of rice flour but it worked well for this! I made this thinner than the recipe by putting it into a 9x13 pan and it was done in 20 minutes. Thanks for the great recipe!
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 this cornbread!!! The only thing I didn't like was that it often turned out a little too dry and crumbly, but I finally figured out how to fix that thanks to another reviewer - add xanthan gum. I had never used it before and was a little hesitant to add too much. I used 2 1/2 t. baking powder and about 3/4 t. of xanthan gum (which I stirred into the dry ingredients) and voila! Problem solved! It was fluffy but moist and stayed together. Perfect!! Thank you for the recipe and the great suggestions!
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 gluten free all purpose flour. It was moist not crumbly and had a very good flavor. Can't stop munching on it! I have missed bread since going gluten free and this really satisfies me!
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 agave nectar to up the sweetness a bit as my family tends to like it a bit sweeter. Really easy.
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).
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. Sorry I was really hopeful but it is just a predictable outcome with GF breads.
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