Cornbread, Gluten Free (or not)

Serves: 12

Use this yummy corn bread as a side dish with butter and honey. You can also use it as the main dish with Sloppy Jo sauce, or taco toppings on top.

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Cook Time:
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1 cup cornmeal
1 cup Gluten Free Flour Featherlight Mix (or use all-purpose flour and omit the xanthan gum) (Featherlight recipe in this Cook'n Club Cookbook)
1/2 teaspoon xanthan gum
2 to 4 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup oil
1 egg


Preheat oven to 425°F.

Combine all the dry ingredients in a large bowl. In a separate bowl mix milk, oil, and eggs. Slowly add wet ingredients to the dry ingredients.

Beat on high speed approximately 1 minute (until it's well blended). Pour batter into a well greased 8 x 8-inch (for thicker, softer cornbread) or 9 x 13-inch pan (for thinner, dryer cornbread).

Bake for 20 to 25 minutes for an 8 x 8-inch pan or 12 to 15 minutes for a 9 x 13-inch pan.

Recipe source: Gluten Free, LIfe Tastes Good Again Cookbook from Cook'n
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