*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.
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.
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!????
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!
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.
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.
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.)
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!
Review this recipe
Review this recipe
Thanks for adding your feedback.
Congrats! You saved Ultimate Gluten-Free Cornbread to your Favorites