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

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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 oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.

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  • 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.

  • Bake in preheated oven until golden brown, 16 to 20 minutes. Cool on wire rack for 10 minutes.

Nutrition Facts

232.5 calories; 5.5 g protein; 30.3 g carbohydrates; 63.7 mg cholesterol; 405.2 mg sodium. Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/19/2015
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 sugar as we don't care for sweet cornbread. Will make it again for sure. A real keeper. Read More
(6)

Most helpful critical review

Rating: 3 stars
12/03/2015
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 better that way! Read More
19 Ratings
  • 5 star values: 12
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/19/2015
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 sugar as we don't care for sweet cornbread. Will make it again for sure. A real keeper. Read More
(6)
Rating: 5 stars
10/19/2015
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 sugar as we don't care for sweet cornbread. Will make it again for sure. A real keeper. Read More
(6)
Rating: 5 stars
06/08/2016
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 little more sugar because..Jiffy a splash more milk a little oil and a smidge more baking powder. I've already had two pieces and I'm plotting on a third to go with some leftover cabbage in the fridge?? Oh and I used corn flour cause Millet Flour.. I have no clue what that is. But corn flour was here and made sense to me.. cornbread..corn flour!???? Read More
(4)
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Rating: 5 stars
05/23/2015
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 by the whole family! Read More
(3)
Rating: 5 stars
09/11/2015
I used quinoa flour instead of millet flour. Came great! Read More
(2)
Rating: 5 stars
04/25/2017
I mAde it using regular gluten free flour and it came out fine. Read More
(2)
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Rating: 5 stars
02/08/2016
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 sugar by half, and would reduce it even more if I were serving this with something like chili. Read More
(2)
Rating: 4 stars
11/07/2015
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 have like to see it rise a little more. It was a little flat...however it still got rave reviews from the guests! Next time I may add some jalapeños. Read More
(1)
Rating: 4 stars
01/10/2016
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 added some onion powder for flavor.(My husband said "Don't change your recipe it was perfect" the 1st time.) Read More
(1)
Rating: 5 stars
11/25/2015
This is excellent- I made it for a stuffing so I left out the sugar. We ate the extra slathered with butter. Thanks for a great recipe! Read More
Rating: 3 stars
12/03/2015
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 better that way! Read More