Gluten Free Everyday Corn Bread

This quick bread is easy to whip up in a hurry, freezes well, and can be served alone with butter and honey or as a perfect compliment to a hearty soup or stew.

First:  Preheat your oven to 450 degrees and grease a 9 x 13 inch pan, muffin tins, or mini loaf pans (like the mini loaf featured above).  Remember, some cooking sprays contain wheat flour so always make sure to give the ingredients a quick check.  The original Pam Spray works just fine.

Here’s What You Will Need:

1 tsp. Salt

1 T. Baking Powder

1/2 tsp. Xanthan or Guar Gum (this is a natural vegetable gum added to gluten free flours to give it the elasticity and binding qualities found naturally in gluten.  You can find these gums in the health or gluten free section of most supermarkets and they come in powdered form – you can however order this online, often at a cheaper price)

2 C. Cornmeal (in a pinch I’ve used grits and it turned out just fine!)

1 C. Superfine Rice Flour (brown or white)

1 C. Milk

1/2 C. Water

1 Egg

1/4 C. Vegetable Oil

1/4 C. Unsweetened Applesauce (Don’t have it?  Replace it with water)

2 T. Butter, reserved

Mix all of the dry ingredients together in a medium to large bowl using a whisk.  Make a well in the center and add all of the wet ingredients (egg, oil, milk, etc).  Whisk well to incorporate all of the ingredients.

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Dot the reserved butter into the bottom of your greased pan.



Pour the corn bread batter over the butter and bake in your preheated oven for 12-15 minutes or until a toothpick inserted comes out clean.  Allow to rest until cool enough to touch.  Slice into squares and eat alone or with butter and honey!

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    • Tania Aranki says:

      Hi Leanna, thanks for the question! Allow the cornbread to cool completely. If the cornbread is still whole, cut in half (so it will fit in a large zippy bag) and then wrap in plastic wrap and store in a plastic zip bag.


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