corn bread Recipe

Name: corn bread Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Amount Measure Ingredient; 1 Cup Yellow corn meal; 1 Cup Gluten-free flour of your choice; 4 Tablespoons White sugar (You can use more or less.); 5-1/2 teaspoons Baking powder (The wheat-based version used 4. Gluten-free modification requires 50% more leavening.); 1/4 teaspoon Salt; 3/4 teaspoon Xanthan gum or guar gum (Note: you can make a 50%-50% mixture and you will get more spring.); 2 large Eggs; 1 to 1-1/4 Cups Milk; 1/4 Cup Melted margarine

Servings: persons

1
Mix dry ingredients together in large bowl.
2
Add a good shake of ground cumin.
3
(optional, but everyone misses it when I don't put it in)
4
Mix eggs, milk, margarine together and add to dry ingredients.
5
Mix well.
6
Pour into prepared pan, bake and enjoy.
7
Bake 20 - 25 minutes at 425A degrees F in an 8 inch square baking pan that has been greased and then floured with brown rice flour.
8
The bread is done when a cake tester is inserted and comes out clean.
9
You may need to put an aluminum foil tent over the cooking corn bread to prevent over-browning.
10
Gluten-free flours tend to turn brown faster.
11
we use earth balance vegan buttery sticks for the margarine, and 1% milk, but it is sinful if you use butter and whole milk instead.
12
Additions to consider: 1/2 teaspoon vanilla with or without pecans and/or cinnamon for a dessert-style cornbread; or jalapeAos or drained mild Ortega chilies.
13
This recipe keeps very well for 3-4 days, although it usually doesn't last that long.
14
It also cuts in half and doubles very well.
15
for using wheat flour, make the following changes:
16
use only 4 t. baking powder.
17
omit xanthan and guar gum.

423

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Amount Measure Ingredient, 1 Cup Yellow corn meal, 1 Cup Gluten-free flour of your choice, 4 Tablespoons White sugar (You can use more or less.), and more.

Yes, corn bread Recipe falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!