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Ultimate Gluten-Free Cornbread

Rated as 4.44 out of 5 Stars

"After several tries I finally made a great cornbread that you would never guess to be gluten-free."
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Ingredients

36 m servings 232 cals
Original recipe yields 12 servings

Directions

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  • Prep

  • Cook

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  1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
  2. Beat eggs in a bowl; stir in milk, butter, and vinegar. Stir cornmeal, millet flour, sugar, baking powder, and salt into egg mixture until combined; spread batter into prepared baking dish.
  3. Bake in preheated oven until golden brown, 16 to 20 minutes. Cool on wire rack for 10 minutes.

Nutrition Facts


Per Serving: 232 calories; 10.6 g fat; 30.3 g carbohydrates; 5.5 g protein; 64 mg cholesterol; 405 mg sodium. Full nutrition

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Reviews

Read all reviews 15
  1. 16 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

DELICIOUS!! I am a fan of Jiffy Cornbread Mix. So most GF cornbread recipes just didn't do it for me. But THIS!! Super excited about turning one of the pans into GF Cornbread Dressing! I added a...

Most helpful critical review

I found this to be quite dry. I fixed it by adding about a cup of shredded cheddar and a large can of creamed corn. I also put cheese on the top before throwing it into the oven. It was much ...

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DELICIOUS!! I am a fan of Jiffy Cornbread Mix. So most GF cornbread recipes just didn't do it for me. But THIS!! Super excited about turning one of the pans into GF Cornbread Dressing! I added a...

This is by far the BEST G/F cornbread I have ever had. Been trying different recipes for years. My change, I used buttermilk instead of regular milk and left out the vinegar. I also left out the...

I used quinoa flour instead of millet flour. Came great!

I used millet instead of millet flour. It has a crunchy taste because of that, but the flavor is great! I used half the amount of honey to replace the flour, too! Great recipe; this was liked...

I mAde it using regular gluten free flour and it came out fine.

This is the best gf cornbread I have had. It is a lot more like Southern cornbread in that it doesn't taste like it has other flours in it. The texture and flavor are great. I did reduce the su...

I substituted Brown/White rice flour (what I had) for millet flour & used 1-1/2 c. buttermilk (in place of milk; no vinegar). Also used 1/2 the sugar (natural). Turned out nice. The 2nd time, I ...

Made it twice. The first time I added whole kernel corn and while it was extremely tasty is was too crumbly. Second time I made it just like the recipe and it was really good tasting. I would...

WOW, I can't believe how light and fluffy this turned out! Gluten-free often is very dense, but this one - oh my!! I'll definitely be making it again!