Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient

  2. 1 Cup Yellow corn meal

  3. 1 Cup Gluten-free flour of your choice

  4. 4 Tablespoons White sugar (You can use more or less.)

  5. 5-1/2 teaspoons Baking powder (The wheat-based version used 4. Gluten-free modification requires 50% more leavening.)

  6. 1/4 teaspoon Salt

  7. 3/4 teaspoon Xanthan gum or guar gum (Note: you can make a 50%-50% mixture and you will get more spring.)

  8. 2 large Eggs

  9. 1 to 1-1/4 Cups Milk

  10. 1/4 Cup Melted margarine

Instructions Jump to Ingredients ↑

  1. Mix dry ingredients together in large bowl. Add a good shake of ground cumin. (optional, but everyone misses it when I don't put it in)

  2. Mix eggs, milk, margarine together and add to dry ingredients. Mix well.

  3. Pour into prepared pan, bake and enjoy.

  4. Bake 20 - 25 minutes at 425° F in an 8 inch square baking pan that has been greased and then floured with brown rice flour. The bread is done when a cake tester is inserted and comes out clean. You may need to put an aluminum foil tent over the cooking corn bread to prevent over-browning. Gluten-free flours tend to turn brown faster.

  5. 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.

  6. Additions to consider: 1/2 teaspoon vanilla with or without pecans and/or cinnamon for a dessert-style cornbread; or jalapeños or drained mild Ortega chilies.

  7. This recipe keeps very well for 3-4 days, although it usually doesn't last that long. It also cuts in half and doubles very well.

  8. for using wheat flour, make the following changes:

  9. use only 4 t. baking powder.

  10. omit xanthan and guar gum.


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