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Gluten-Free Cornbread

Rated as 5 out of 5 Stars

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

35 m servings 248 cals
Original recipe yields 8 servings (1 8-inch baking pan)

Directions

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  • Prep

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  1. Preheat oven to 400 degrees F (200 degrees C). Grease an 8-inch square pan.
  2. Mix cornmeal, sugar, flour, and baking powder together in a bowl.
  3. 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.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

Footnotes

  • 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


Per Serving: 248 calories; 8 g fat; 42.1 g carbohydrates; 4.7 g protein; 41 mg cholesterol; 422 mg sodium. Full nutrition

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Reviews

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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 ex...

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 mi...

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 mayonnais...