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Gluten Free Cornbread Recipe

Chris Niddrie - Friday, February 03, 2012

Superbowl Sunday is just around the corner. You know what that means- a few hours of grazing on the couch in front of the big screen, enjoying an assortment of snacks and standard sports food. Chili seems to be a popular choice for the occasion. Nothing goes better with Chili than moist gluten free cornbread. Just don't make this too far in advance, or it won't last until the game. This recipe is perfect as is, but try adding some chopped green onion, bacon and cheddar, or spice it up with chopped jalapeno peppers.

Gluten Free Cornbread

*allergen ingredients such as milk and egg can easily be replaced with substitutes (see below recipe)

1 cup milk
1 egg
1/4 cup vegetable oil
1/4 teaspoon vinegar
1/3 cup potato starch
1/2 cup corn starch
1 tsp salt
1/4 tsp baking soda
1 tbsp baking powder
3/4 cup cornmeal
1/2 cup sugar
1/2 tsp xanthan gum


Preheat oven to 375F. In a medium bowl, combine milk, egg, oil and vinegar. Beat with handmixer on medium speed for 1 minute or until well mixed. Add all other ingredients and beat with handmixer on medium speed for an additional 2 minutes or until any lumps are removed. 

Pour batter into a greased 8"x8" baking pan. Bake for 28-32 minutes, until cornbread tests done with a toothpick and top is lightly browned.

Makes 9 servings. Enjoy!

*milk substitutes- 1 cup soy milk, almond milk or rice milk
*egg subtitutes- ENER-G egg replacer for 1 egg or 1/4 cup applesauce


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