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Cornbread is the perfect partner for soups, stews, and chowders. Being on a gluten free diet shouldn't mean you can't enjoy your fair share! My gluten-dairy-egg-soy-free cornbread bakes up with a tender crumb, a crunchy top, and crisp edges. It is as good as, if not better than, any gluten-laden version I've ever had. It's also super-easy to make - just add your ingredients, stir until smooth, and in about half an hour, you've got a nice pan of cornbread to serve alongside your favorite meal! Enjoy!
Note: As always, make sure your ingredients are certified gluten free - in this recipe, I'm referring specifically to the cornmeal. There are several gluten-free organic varieties available.

Cornbread
1 cup cornmeal
1/2 cup white rice flour
1/2 cup corn starch
1 T. baking powder
1/2 teaspoon salt
1/4 cup sugar (you can sub your favorite sweetener here, decrease the amount, or omit the sugar all together)
1 cup rice milk (or other plant milk; if you are not dairy free, substitute regular milk)
1/3 cup oil
Egg replacer (prepared according to package directions) to equal 2 large eggs (or you may use 2 large eggs OR 1/2 cup egg substitute)

Optional add-ins if you are not dairy free:
*1/2 cup grated cheese and up to 1 Tablespoon of diced jalapeno peppers

OR

*1/2 cup dried cranberries and 1/2 cup crumbled feta cheese

For the cheeses here, you may substitute vegan "cheese" shreds, such as Daiya for a dairy free treat!

Preheat your oven to 400 degrees. Grease an 8-inch square glass baking dish (or similar sized dish of your choice). Place the baking dish in the oven as it preheats while you mix the bread.

In a mixing bowl, whisk dry ingredients to blend. Add milk, oil, and "eggs". Stir until batter is completely smooth.

Carefully remove hot pan from the oven and pour in the batter. Return the pan to oven and bake for 20-25 minutes, or until cornbread is golden brown around the edges. Cut into squares and serve hot from the oven either on its own or with a drizzle of honey.
 


Comments

The Mixing Bowl Diary link
01/04/2011 10:38

yum! i made corn bread the other night with chili. SOOO good.

Reply
Gigi link
01/04/2011 15:44

Becky,
Thanks so much for stopping by! I just checked out your site, and left you a comment on those remarkable chocolate covered cherry cookies!!!
Hugs,
Gigi :)

Reply
Deanna link
01/06/2011 13:00

My son adores corn bread. I haven't made any in quite a while. Yours looks very yummy!

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Sue link
07/04/2011 10:26

This recipe looks great! I can't wait to make it. Thanks for sharing!

Reply
Gigi link
07/04/2011 11:42

Deanna,

I'm not sure how I missed this comment, but so sorry I did not see it until now.

I'm hoping you're still visiting here on the site! If you made the cornbread, I'd love to know how it turned out.

Thanks for visiting!!!

xo,
Gigi

Reply
Gigi link
07/04/2011 11:44

Sue,

Thank you! Give it a try and let me know how you like it!

I hope to have the updated recipe up soon!

Love chatting with you on Twitter!;)

xoxo,
Gigi

Reply
Betty
11/24/2011 14:49

Gigi, thanks so much for the gluten-free cornbread recipe. Can't wait to try it. I love cornbread!

Reply
Ggi link
11/24/2011 17:10

Betty,

Thank you so much for the comment! I hope you love this recipe. It's an "old faithful" at our home! :)

Happy Thanksgiving!
xoxo
Gigi ;)

Reply
Linda
12/05/2011 11:14

The cornbread was a great success last night. My husband who never comments on the food he is eating remarked that it was very good and did I make it from scratch.
Thanks. It is a keeper.

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Jayne
12/30/2011 01:18

I would live to try substituting agave for sugar. Any thoughts on how to adjust recipes? Also what oil do you use? Recently diagnosed and am happy to discover your site & your using organic ingredients

Reply
Gigi link
12/30/2011 08:12

Hello, Jayne, and welcome!!

So happy you've found me and stopped in to take a look around!
I have used honey before in this recipe. I used 2 Tablespoons of honey (because it is sweeter than sugar) and I reduced the liquid (milk) by 3 Tablespoons. It worked out fine for me. You can omit the sweetener all together if you like, as well, with no change to the recipe. And yes, even when I do not specify, I buy organic when available. :)

xoxo,
Gigi ;)

Reply
June link
01/31/2012 09:29

Looking fwd. to making this I'm printing it out.
Thank you
Do you have receipe called "Quinoa & spinach breakfast bar" something? It has cottage cheese as well.

Reply
Gigi link
03/23/2012 21:16

Hi, June.

Great! Hope you love this recipe!!

I do not have a recipe by that name; however, I do make a spinach dish that is similar, called Spinach Squares. You can find that via this link:
http://www.glutenfreegigi.com/1/post/2011/05/spinach-squares-happy-mothers-day-brunch.html

Happy baking!
xoxo,
Gigi ;)

Reply
Wendy
03/22/2012 15:42

I made this for an elderly neighbor and think it is etter than"regular" cornbread. It is SO easy and has great flavor!

Reply
Gigi link
03/23/2012 21:17

Wendy,

Thank you so much for sharing this recipe with your neighbor! That's so sweet of you to do, and to let me know. :)

I agree with you that it's better than "regular" cornbread!!

And easy, yes! Simple dishes are the best!

xoxo,
Gigi ;)

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Lois Harting
04/26/2012 19:47

Thank you for the recipe. My son-in-law has to eat gluten free, and he loved the cornbread!

Reply
Gigi link
04/26/2012 20:13

Hi, Lois!

Thank you so much for stopping by to comment. I really appreciate feedback, and especially love hearing someone who has to eat gluten free can have something they really enjoy eating.

Glad he like the cornbread... it's a favorite at our house!

I hope you'll be back to try more recipes to keep him healthy and happy on his gluten free diet. If he has a favorite dish that you all need a little help converting to gluten free, please feel free to email me at mailbox@glutenfreegigi.com and I'll do whatever I can to help.

xoxo,
Gigi ;)

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