Articles & Recipes

Old-Fashioned Cornbread (gluten-free)

September 21, 2018

This traditional holiday favorite is the perfect accompaniment to soups, stews and chilies that have a down-home feel. Use leftovers to make cornbread stuffing or enjoy with a bit of salsa.

Ingredients Makes 8 servings

1 cup stone-ground yellow cornmeal 250 mL
1⁄2 cup sorghum flour 125 mL
1⁄4 cup brown rice flour 60 mL
1⁄4 cup tapioca flour 60 mL
2 tbsp granulated sugar 30 mL
4 tsp gluten-free baking powder 20 mL
1 tsp xanthan gum 5 mL
1⁄2 tsp salt 2 mL
2 eggs 2
11⁄4 cups milk (see Tips) 300 mL
2 tbsp melted butter 30 mL


  • Preheat oven to 400°F (200°C)
  • 8-inch (2 L) square baking pan, lightly greased
  1. In a bowl, combine cornmeal, sorghum, brown rice and tapioca flours, sugar, baking powder, xanthan gum and salt. Whisk to blend and make a well in the center.
  2. In a separate bowl, beat eggs. Add milk and butter and beat well. Pour into well and mix with dry ingredients just until blended. Spread in prepared pan and bake in preheated oven until top is golden and springs back, about 30 minutes. Let cool in pan on wire rack for 5 minutes. Serve warm.
I have also made this with good results using brown rice milk, which qualifies as a gluten-free whole grain, so if you have a problem with dairy, give it a try. As with other quick breads, when making cornbread, one key to success is not to overmix the batter.


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