Making cornbread gluten-free is easy. Unlike other breads, cornbread does not rely on wheat for any of the properties that make it what it is. The taste and texture depend mostly on the corn. I have had corn bread with lots of different types of flour, and they all turned out well. I use a gluten-free pastry flour mix for a more tender and moist crumb, but feel free to use rice flour, brown rice flour, or your favorite flour mix.
Southern corn bread calls for just corn meal, and is more savory than sweet. This is a northern cornbread recipe, which calls for all-purpose flour in the mix and has a more cake-like consistency. Use some corn flour in addition to the corn meal if you want to make the texture even more tender.
Gluten-free Cornbread Recipe
Pre-heat oven to 425 degrees. Grease a 9x9x2-inch pan. Mix together in a large bowl:
1 cup stone ground corn meal
1/4 cup corn flour
3/4 cup gluten-free pastry flour
4 Tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
In another bowl, whisk together:
2 large eggs 1 1/3 cups milk
Add the wet ingredients to the dry ingredients and stir until blended. Fold in:
3 Tbsp melted butter or vegetable oil
Pour the batter into the greased pan and cook for 20-25 minutes or until a toothpick stuck in it comes out clean.