Gluten Free Cornbread

Every gluten free cook needs a good, basic cornbread recipe.  Cornbread is the perfect accompaniment to winter soups, stews or your favorite barbecue dinner.  Once you master this easy recipe, you can jazz it up with cranberries, dried fruits, herbs or whatever you please.  With the holidays just around the corner, I’m dreaming of a yummy Gluten Free Cornbread Stuffing!

Friends, this tastes just like traditional cornbread, no one will ever guess that it’s gluten free!

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Preheat the oven to 425º.

Begin by lining a square baking dish with parchment paper, and mist with cooking spray.  Whisk together the dry ingredients, through xanthan gum.  In a separate bowl, whisk together the egg, sugar, milk and cider vinegar.

Combine the wet and dry ingredients and stir together until completely moistened.  Let the batter stand for a few minutes, then scrape it into the prepared pan.

Place the pan on a baking sheet (this helps keep the bottom from burning) and bake for 15-18 minutes, until a toothpick inserted in the center comes out dry.  The top should be nicely browned, and the cornbread will be pulling away from the sides of the pan.

Cool in the pan for 3 minutes, then grab a corner of the parchment paper and slide the cornbread onto a cooling rack.  Wait a few more minutes then remove the parchment.

Slice and serve warm or at room temperature.

This cornbread freezes well and can be made ahead of time for your holiday breadbasket or cornbread stuffing cubes.  To freeze, cover tightly with plastic wrap then wrap again in foil.  Place it in a freezer safe bag.

Notes: ♪♫ Although corn itself does not contain gluten; some brands of cornmeal may contain trace amounts if they are produced on shared equipment.  To avoid cross contact, be sure to look for cornmeal that is labeled gluten free.

Originally posted 11/03/2018                         Updated 11/18/2022

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Gluten Free Pumpkin Corn Bread

Traditional corn bread gets all dressed up for autumn with the addition of pumpkin and spice.  Wouldn’t this Gluten Free Pumpkin Corn Bread be a wonderful addition to your Thanksgiving bread basket?  Not only have I made it gluten free but it is also lower in fat, sugar and sodium so that most folks will be able to enjoy a small, diet friendly square with their meal.

16 Servings

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Whisk together the dry ingredients, flour through ginger.  In a separate bowl, whisk together the wet ingredients, egg through sour cream.  Combine the wet and dry ingredients, stirring together just until moistened.

Line an 8″ x 8″ baking dish with parchment and scrape the batter into the pan, smoothing it with a spatula.  Bake for 30 minutes at 350º.

Lift the bread out of the pan and carefully remove the parchment.  Let it cool slightly before slicing.

Cut into 16 squares and serve warm or at room temperature.  Store at room temperature for up to 2 days (it won’t last that long!).

Notes ♪  I use a coffee grinder to grind flax and chia seeds into a meal for baking.  Typically 1 tbsp. of seed does not equal 1 tbsp. of meal.  For recipes, measure 1 tbsp. of meal after grinding.

Notes ♫  Did you know that both baking powder and baking soda contain sodium?  I reduced the sodium in this recipe by using a salt free baking powder.  Ener-G Baking Powder is both gluten free and salt free, I have been using it with great success in my bread recipes.  Check it out!

Notes ♪♫ Nutritional values are approximate and based on 16 servings.  May vary depending on ingredient brands used or changes to serving size.

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