Gluten-Free Homemade Cornbread

Cornbread complements soups, casseroles and so many entrées. This gluten free version has the same great taste as the original.

  • Prep Time 15 min
  • Total Time 60 min
  • Servings 9

Ingredients

3/4
cup cornmeal
1/2
cup tapioca flour
1/4
cup white rice flour
1/4
cup sweet white sorghum flour
1/4
cup potato starch flour
2
teaspoons gluten free baking powder
1
teaspoon baking soda
1
teaspoon salt
1/2
teaspoon xanthan gum
1/2
teaspoon guar gum
1 1/4
cups almond milk, soymilk or regular milk
1
teaspoon cider vinegar
1/3
cup sugar
2
eggs
1/4
cup ghee (measured melted)

  • 1 Heat oven to 400°F. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray (without flour).
  • 2 In medium bowl, mix cornmeal, all flours, the baking powder, baking soda, salt, xanthan gum and guar gum; set aside.
  • 3 In medium bowl, beat milk, vinegar, sugar and eggs with electric mixer on medium speed until frothy. Gradually add ghee, beating constantly until thoroughly mixed. Add cornmeal mixture; beat on low speed about 1 minute or until well blended. Pour into baking dish.
  • 4 Bake 20 to 25 minutes or until top springs back when touched lightly in center and cornbread pulls away from sides of baking dish. Cool 15 minutes. Serve warm.

Expert Tips

If you are avoiding milk, unsweetened almond milk works great in this recipe. It is available in most grocery stores.

Vinegar is added to balance the pH and to boost the leavening.

Ghee is clarified butter; it adds a buttery taste. Ghee is measured when melted. Just microwave it on High a minute or two to melt it. If you’d prefer, substitute sunflower or corn oil for the ghee in this recipe.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
240
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
5g,
5%
Trans Fat
0g
0%
),
Cholesterol
60mg
60%;
Sodium
540mg
540%;
Total Carbohydrate
37g
37%
(Dietary Fiber
1g
1%
  Sugars
9g
9%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
0%;
Calcium
10%;
Iron
6%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.