Gluten Free Cornbread
"This is a simple cornbread recipe that tastes pretty good and it isn't too crumbly either! This recipe is also good for biscuits.
You may also substitute the milk for 1 cup buttermilk and 1/2 cup milk."
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
9
ingredients
- 2 cups rice flour
- 1⁄2 cup sugar
- 1 1⁄2 tablespoons baking powder
- 1 teaspoon baking soda
- 2 cups white cornmeal
- 1 cup buttermilk
- 1⁄2 cup milk
- 3 eggs
- 1⁄2 cup olive oil
- 1⁄2 teaspoon salt
directions
- Bring ingredients to room temperature (set out cold ingredients for about 1/2-hour).
- Preheat oven to 425 degrees.
- Sift together dry ingredients, add cornmeal.
- Mix together wet ingredients.
- Add to dry ingredients and mix well.
- Pour into greased 9 x 13-inch pan, smooth.
- Bake at 425 degrees for 25 minutes.
- Variation: Recipe makes 20 biscuits.
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Reviews
-
Great cornbread! Used it for stuffing.. added Granny Smith Apples, almonds and onions to veggie broth. Nice gluten free stuffing that didn't taste any different than usual ! -
I have given this recipe 5 stars with 1 addition. At the end, it looked like it would be too dry for me so I added a can of cream style corn, Voila! Moist, moist, moist-just the way I wanted it. I wanted a corn bread that would not be dry and would be great without adding butter or any thing else to it. This worked. ***Oh by the way, I didn't have white corn meal-the yellow worked just as well. Thanks Jesus Freak (P.S. I am a Jesus Freak too! What a great life with him in it. (:=)
