This gluten-free cornbread is simply delicious, and it’s easy to make dairy free. Gluten-free and gluten eaters alike will enjoy this with a bowl of chili on a cold fall evening. Since I first posted this recipe in 2008, I thought it was time to bring it back to the forefront.
I think corn bread qualifies as a comfort food. It’s just, well, comforting. If you’re on a gluten-free diet, you have to be careful about corn bread mixes. They usually contain wheat. However, gluten-free corn bread can be easily prepared from scratch almost as quickly.
Some people like a really sweet corn bread and others don’t. Adjust the amount of sugar in this recipe to suit your tastes.
This recipe can also be used to make corn dog mini muffins. Bake them at 375° for 10 minutes.
- 1 1/4 cup cornmeal
- 1/2 cup sorghum flour
- 1/4 cup tapioca starch
- 1/4 cup potato starch
- 1/4 – 1/2 cup sugar (depends on how sweet you like it)
- 2 teaspoons baking powder
- 1 teaspoons xanthan gum
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk (almond milk works well)
- 1/3 cup oil or melted butter
- Preheat oven to 375 degrees.
- Grease a 8 x 8 inch baking dish or use a 10 inch cast iron skillet.
- In a medium bowl combine the cornmeal, sorghum flour, tapioca starch, potato starch, sugar, baking powder, xanthan gum, and salt.
- In a small bowl combine the eggs, milk and oil.
- Add the wet ingredients to the dry ones and stir just until moistened.
- Pour into the prepared dish and bake about 25 minutes until the top is firm.
This recipe was adapted from Carol Fenster’s book Cooking Free.
Is corn bread a comfort food for you?