Gluten-Free Cornbread

Gluten-Free Cornbread

Serves 6

A wonderful gluten-free dressing starts with a delicious gluten-free cornbread. This version is perfect alongside a steaming bowl of stew or chili. If making stuffing, prepare the cornbread a day ahead, cut into 1-inch cubes and allow to dry out overnight.

  • 1 tablespoon butter
  • 1 cup corn meal
  • 1/2 cup soy flour
  • 1/2 cup brown rice flour
  • 1/2 teaspoon salt
  • 2 tablespoons brown sugar
  • 1 teaspoon baking soda
  • 1 egg
  • 1 cup milk
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Preheat oven to 350°F. Place butter in a 9-inch square baking pan or in a small cast iron skillet. Put the pan in the preheating oven until butter is melted. Remove from oven and tilt the pan back and forth to coat. Set aside.

Mix corn meal, soy flour, brown rice flour, salt, brown sugar and baking soda together. Add egg, milk and melted butter. Combine with a few strokes, not overbeating. Pour into prepared pan and bake for 25 to 30 minutes.

Nutritional Info: 
Per Serving:210 calories (40 from fat), 4.5g total fat, 2g saturated fat, 40mg cholesterol, 450mg sodium, 35g carbohydrate (3g dietary fiber, 5g sugar), 9g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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