I had to experiment a lot to get this perfect, fluffy, and wholesome cornbread recipe, but I finally came up with one I like! Not only is it delicious, but it's gluten-free and uses Splenda® instead of sugar. If you'd like to use natural sugar instead, it will work just fine. A little bit of polenta gives it a really nice corn flavour on top of the cornmeal. The almond meal lowers the carb count, too! Enjoy! Cover with foil for the last 7 minutes of cooking time to avoid over-browning the top!

Gallery

Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
16
Yield:
1 9x13-inch pan
Advertisement

Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan.

    Advertisement
  • Beat together sweetener, butter, water, and flaxseed meal using an electric mixer in a mixing bowl until creamy. Pour in milk and eggs; mix well. Add brown rice flour, almond meal, cornmeal, quinoa flour, polenta, baking powder, salt, and vanilla extract. Mix until well combined and smooth.

  • Pour batter into the prepared baking pan.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 22 to 27 minutes.

Cook's Note:

You can use margarine instead of butter, if desired.

Nutrition Facts

208 calories; protein 5.7g 12% DV; carbohydrates 20.9g 7% DV; fat 11.9g 18% DV; cholesterol 52.4mg 18% DV; sodium 373.8mg 15% DV. Full Nutrition
Advertisement
Advertisement