Gluten-free Cornbread Recipe

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 Deluxe 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.

Comments

Linda said…
I love a good corn bread. It is such a comfort food. Yours looks great.
December 5, 2009 at 4:38 PM
The Southern Mutt said…
Thanks for all the tips on choosing different flours for different textures, styles and tastes :) I am new to gluten free cooking and I can use all the help I can get!
December 5, 2009 at 5:39 PM
Lauren said…
Mmm. I heart cornbread. Its one of my favourite Christmas foods =D.
December 7, 2009 at 5:43 PM
Anonymous said…
I was wondering what the difference is between gf pastry flour and gf all-purpose flour. Thanks!
December 9, 2009 at 3:37 PM
Gina said…
A gluten-free pastry flour will have fewer, if any, whole grains. It will have a higher percentage of starch than other flours. These characteristics will give your final product a flakier or more cake-like consistency, depending on the recipe.

All-purpose gluten-free flours generally have more brown rice flour, which gives it a bit more texture.
December 9, 2009 at 9:05 PM
Carrie said…
I'm with Linda, I just LOVE a good cornbread! It is so good!! My great-grandma used to make it often when I was growing up! This is a lovely photo!
December 10, 2009 at 1:09 PM
monicajane said…
I just made this with brown rice flour and it turned out great...love cornbread! thanks
December 11, 2009 at 12:13 PM
Gina said…
Great! I'm glad it turned out!
December 14, 2009 at 3:02 PM
Ebby said…
Hi Gina, I just discovered your blog and your cornbread recipe who seems so nice. I'm from Belgium and I'm not sur about the difference between stone ground corn meal and the corn flour. Could you tell me the difference between the two ? Thank you for your help :))

August 2, 2014 at 7:46 AM
Gina said…
Ebby, I think we have more kinds of corn flour here in the USA than you might find in Europe. Americans love corn! Stone ground just means that the flour is ground in a mill that uses an old-fashioned stone rather than steel blades or some other modern method. Corn flour is a finer grind than corn meal, but both can be stone ground - or not. Sorry if that's confusing! It's not too important to the success of the recipe, it's just a matter of preference in the texture of the bread. Corn flour gives the bread a softer texture, and corn meal is coarse and a little crunchy. Hope that helps!
August 4, 2014 at 10:05 PM
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