I love bread, but am gluten-intolerant. This recipe gives you all the taste and none of the gluten!

Gallery

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
8
Yield:
1 8-inch baking pan
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Grease an 8-inch square pan.

    Advertisement
  • Mix cornmeal, sugar, flour, and baking powder together in a bowl.

  • Whisk milk, butter, and egg together in another bowl. Stir into cornmeal mixture just until combined and some lumps remain. Fold in corn. Pour batter into the pan and smooth out the top.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

Cook's Notes:

Substitute 1 can whole-kernel corn for the creamed corn if desired.

If using unsalted butter, add 3/4 teaspoon salt.

Nutrition Facts

248 calories; protein 4.7g 10% DV; carbohydrates 42.1g 14% DV; fat 8g 12% DV; cholesterol 40.9mg 14% DV; sodium 422.2mg 17% DV. Full Nutrition
Advertisement

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/24/2019
I used unsweetened almond milk and brown rice flour in place of gluten free flour and omitted the creamed corn. I also used only 3 T. of unrefined coconut sugar and added 1/4 t. of xanthan gum to make it softer and moister. My husband and kids who usually don't like gluten-free foods loved it this way! Read More
(2)
14 Ratings
  • 5 star values: 12
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/08/2019
Turned out really well!! Only change made was that I made my own Gluten free creamed corn, because canned creamed corn is not gluten free!! Read More
(6)
Rating: 5 stars
07/24/2019
I used unsweetened almond milk and brown rice flour in place of gluten free flour and omitted the creamed corn. I also used only 3 T. of unrefined coconut sugar and added 1/4 t. of xanthan gum to make it softer and moister. My husband and kids who usually don't like gluten-free foods loved it this way! Read More
(2)
Rating: 5 stars
11/18/2019
I used yellow cornmeal. Baked golden yellow brown like cornbread should be! Very tasty! Read More
(1)
Advertisement
Rating: 5 stars
12/04/2016
I used substitution for white sugar and baking powder with honey and vanilla yogurt with baking soda. Turned out really well. Reduced the temperature down to 375 and it needed about 5 minutes extra time. Turned out great! Tastes really good. It's a bit on the thicker side if you choose to follow the substitutions that I did. 1/4 white sugar to 1/3 honey baking powder to 1/2 tsp baking soda and 1/2 cup vanilla yogurt. Read More
(1)
Rating: 5 stars
11/02/2017
This cornbread is so easy and sooooo good. I only made a few changes due to dietary restrictions. I used brown sugar Splenda in place of the sugar and I didn't have the creamed corn so I made mine by putting 2 cups frozen or canned corn in a bowl with a tablespoon of butter or marg. and a 1/3 cup of milk (I use soy milk) and a tablespoon of cornstarch (dissolved in the milk) in the microwave for 5-7 min or until it thickens. (stir after 3-4 min) Cool then add to the batter Read More
(1)
Rating: 5 stars
09/22/2019
Having a gluten allergy can definitely be hard but when you find great recipes it can make it a lot easier. This recipe was yummy, dense, and filling (like cornbread should be). I would definitely recommend it! Read More
Advertisement
Rating: 5 stars
12/02/2019
It was well received at Thanksgiving. I used Del Monte Corn since I found an attestation from Del Monte that it was glutten free. Read More
Rating: 5 stars
10/23/2016
I've made this three times and every time it turns out great! For the gluten-free flour I use 1/4 c coconut flour and 1/4 brown rice flour. Today I was out of eggs and had to use 1/4 c mayonnaise as an emergency substitution. I must have really been off my game because I also forgot to put in the sugar. I just drizzled honey over the warm cornbread. It was perfect! Everyone liked it. Read More
Rating: 5 stars
03/13/2019
Used yellow cornmeal BRM 1-to-1 GF flour and only 1/2 the sugar. Drizzled with a little honey. Loved it! Will make again! Read More
Advertisement