Perfect Gluten-Free Corn Bread Recipe

Name: Perfect Gluten-Free Corn Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups yellow cornmeal; 1/4 cup millet flour; 1/8 cup potato starch (not potato flour); 1/8 cup cornstarch; 3 tablespoons sugar; 1 tablespoon gluten free baking powder; 1/2 teaspoon salt; 1/4 teaspoon xanthan gum; 1/2 cup milk; 1/2 cup plain low-fat yogurt; 2 tablespoons unsalted butter, melted; 2 1/2 tablespoons vegetable oil; 2 large eggs, lightly beaten; 1 cup cream-style corn (canned Del Monte)

Servings: persons

1 1/2 cups yellow cornmeal
1/4 cup millet flour
1/8 cup potato starch (not potato flour)
1/8 cup cornstarch
3 tablespoons sugar
1 tablespoon gluten free baking powder
1/2 teaspoon salt
1/4 teaspoon xanthan gum
1/2 cup milk
1/2 cup plain low-fat yogurt
2 tablespoons unsalted butter, melted
2 1/2 tablespoons vegetable oil
2 large eggs, lightly beaten
1 cup cream-style corn (canned Del Monte)

1
Preheat oven to 400u00b0F Grease an 8-inch square pan.
2
Combine the cornmeal, millet flour, potato starch, cornstarch, sugar, baking powder, salt, xanthan gum in a mixing bowl. Stir well.
3
In another bowl, combine the milk, yogurt, melted butter, oil and eggs. Add this to the cornmeal mixture and stir until just combined. Then stir in the creamed corn.
4
Scrape the batter into the prepared pan, and bake in the center of the oven until the top is golden brown and a toothpick inserted in the center comes out clean, 45 minutes.
5
Cool in the pan on a rack for 15-20 minutes. Then remove the cornbread from the pan and let it cool completely on a wire rack. Cut into squares and serve.

619

kcal

Calories

Fat

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 1/2 cups yellow cornmeal, 1/4 cup millet flour, 1/8 cup potato starch (not potato flour), 1/8 cup cornstarch, and more.

Yes, Perfect Gluten-Free Corn Bread 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!

Perfect Gluten-Free Corn Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions