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Gluten Free Cornbread

Gluten Free Cornbread Recipe

There is nothing better than gluten free cornbread.  I love this recipe that you can make in a pan!  So easy and there is a full cup of corn in it!  I love sneaking in a veggie when I can 🙂

Be sure to give this recipe a try! You will be happy you did! You can use canned corn or fresh corn for this recipe. I like to serve this at dinner. My Grandparents always ate cornbread with a class of milk for a leftover treat the next day. What is your favorite way to enjoy it?

Gluten Free Cornbread

A delicious bread to enjoy with your dinner.
Print Recipe
Prep Time:10 minutes
Cook Time:45 minutes
Total Time:55 minutes


  • 1 cup gluten-free all-purpose baking flour
  • 1 cup cornmeal
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1 cup rice milk
  • 1/4 cup canola oil
  • 1 tablespoon cider vinegar
  • 1 cup frozen corn thawed


  • In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. In a small bowl, whisk the eggs, rice milk, oil and vinegar. Stir into dry ingredients just until moistened; stir in corn.
  • Transfer to an 8-in x 4-in. loaf pan or round cake pan coated with cooking spray. Bake at 350° for 40-45 minutes or until top is lightly browned and a toothpick inserted near the center comes out clean. Cool on a wire rack.
  • Yield: 1 loaf (6 slices).


Always read ingredient labels for possible gluten content prior to use.
Servings: 6
Author: Healthy Cooking, October/November 2010

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