Gluten-Free Cornbread Recipe

Name: Gluten-Free Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: Gluten-free nonstick cooking spray; 1 cup gluten-free cornmeal; 1/2 cup white rice flour; 1/2 cup sweet rice flour; 1/4 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/4 teaspoon xanthan gum; 2 large eggs; 1 cup milk; 2 tablespoons unsalted butter, melted

Servings: persons

Gluten-free nonstick cooking spray
1 cup gluten-free cornmeal
1/2 cup white rice flour
1/2 cup sweet rice flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon xanthan gum
2 large eggs
1 cup milk
2 tablespoons unsalted butter, melted

1
Adjust oven rack to the middle position and preheat the oven to 350u00b0F. Lightly grease an 8-inch square baking pan with cooking spray.
2
Whisk together the dry ingredients in a medium bowl. Add the wet ingredients and whisk together until the batter is smooth. Pour into the prepared pan.
3
Bake the cornbread for 30 to 35 minutes, until lightly golden brown. A cake tester inserted in center of cornbread should come out clean.
4
Remove the pan from the oven and place on a wire rack to cool. Cut into 9 pieces when cooled.
5
Cornbread is best the day it's made. If you need to store it, wrap the cornbread well in plastic and store on the counter for up to 2 days.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: Gluten-free nonstick cooking spray, 1 cup gluten-free cornmeal, 1/2 cup white rice flour, 1/2 cup sweet rice flour, and more.

Yes, Gluten-Free Cornbread 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.

Gluten-Free Cornbread

How did you like this recipe?

Frequently Asked Questions