Can't-Tell-It's-Gluten-Free Corn Bread

4.5
(28)

A moist and delicious corn bread that's almost as easy to make as the box kind--plus it's gluten free!

9
9
9
9
Prep Time:
10 mins
Cook Time:
22 mins
Total Time:
32 mins
Servings:
12
Yield:
12 servings

Ingredients

  • cooking spray

  • 1 cup stone ground cornmeal

  • 1 cup gluten-free all-purpose flour (such as Tom Sawyer®)

  • cup white sugar, or more to taste

  • 1 tablespoon gluten-free baking powder

  • 1 teaspoon salt

  • 1 teaspoon xanthan gum

  • ¼ cup unsalted butter, softened

  • 1 cup 1% milk

  • 1 egg

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Spray a 8-inch baking pan with cooking spray.

  2. Mix cornmeal, flour, sugar, baking powder, salt, and xanthan gum together in a bowl. Cut in butter with 2 knives until reduced to pea-sized pieces.

  3. Whisk milk and egg together in a bowl; stir into the cornmeal mixture until just combined. Pour batter into prepared baking pan.

  4. Bake in the preheated oven until top is light brown, about 22 minutes.

Cook's Notes:

If desired, 1/4 cup egg substitute can be used instead of the egg.

A 9-inch baking pan can be substituted for the 8-inch.

Nutrition Facts (per serving)

149 Calories
5g Fat
24g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 149
% Daily Value *
Total Fat 5g 7%
Saturated Fat 3g 14%
Cholesterol 25mg 8%
Sodium 361mg 16%
Total Carbohydrate 24g 9%
Dietary Fiber 2g 8%
Total Sugars 6g
Protein 3g
Vitamin C 0mg 1%
Calcium 69mg 5%
Iron 0mg 2%
Potassium 69mg 1%

* 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.

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