Gluten free cornbread

    30 min

    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.

    27 people made this

    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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    Reviews & ratings
    Average global rating:

    Reviews in English (34)


    Wow. Can't even tell it's gluten-free! I also used Bob's Red Mill GF All Purpose Flour instead of the millet and rice flour. Also, I used 1 tsp xanthan gum & 2 tsp baking powder (instead of 1 TBSP/3 tsp of baking powder). Definitely will use again.  -  18 Oct 2011  (Review from Allrecipes US | Canada)


    Very good basic recipe. I served it with thick beef stew and it was great. Could easily be adapted to add cheese, corn, or buttermilk if you plan on serving alone. I also used Bob's Red Mill All Purpose Flour instead of millet and rice flour. I love that the cornbread came out nice and fluffly, but still holds its shape. Gluten free breads and cornbread tend to fall apart, but not this one. I plan on making again and adding applesauce and cinnamon for more of a breakfast type bread. Thanks! Great recipe!  -  05 Sep 2011  (Review from Allrecipes US | Canada)


    This is a very dry cornbread, but once you get used to the fact that gluten free is going to be different from a wheat flour product, it's fine! I tried to make my own millet flour. It didn't work well, so I used the millet anyway! I found that I had rice bran instead of rice flour, but it worked well for this! I made this thinner than the recipe by putting it into a 9x13 pan, and it was done in 20 minutes. Thanks for the great recipe!  -  06 Jun 2011  (Review from Allrecipes US | Canada)