Gluten free cornbread

Gluten free cornbread


3 people made this

About this recipe: This recipe yields a light and fluffy gluten free, dairy free cornbread. Cornbread is light and fluffy, but somewhat crumbly. Letting cool for 5 to 10 minutes before serving helps with crumble.

Jenny Wells

Serves: 12 

  • 2 eggs, lightly beaten
  • 350ml lukewarm water
  • 60ml vegetable oil
  • 200g fine cornmeal (polenta)
  • 140g millet flour
  • 160g rice flour
  • 50g caster sugar
  • 1 tablespoon gluten free baking powder
  • 1 teaspoon salt

Prep:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Preheat the oven to 200 C / Gas 6. Grease a 23cm square baking tin.
  2. Whisk together the eggs, water and oil in a bowl until evenly blended; set aside. Stir together the cornmeal, millet flour, rice flour, sugar, baking powder and salt in a separate large bowl, and make a well in the centre. Pour the egg mixture into the well and stir just until combined. Pour the mixture into the prepared tin.
  3. Bake in the preheated oven until golden and the top springs back when lightly pressed, about 20 minutes.


Add 1 teaspoon of xanthan gum to the mix for great results. You can also add a spoonful of honey for added sweetness.


Gluten free cornbread
Gluten free cornbread

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