Gluten Free Cornbread
  • Cooking Time: 45 min.
  • Preparation Time: 10 min.
  • 1 cup milk, soy milk rice milk or buttermilk (I prefer the buttermilk)
  • 1 egg
  • 1/4 cup canola oil or safflower
  • 1/4 cup pure maple syrup
  • 1 stick butter
  • 1 cup gluten free sour cream
  • 1 can of corn drained
  • 1 can of cream corn
  • 1 cup cornmeal
  • 1 cup rice four (brown or white or combination of both)
  • 2 teaspoons baking powder
  • 1 teaspoon xantham gum
  • 1 teaspoon salt
  1. In a blender process until smooth: 1 cup milk (milk, soy, rice or buttermilk) 1 egg or 2 egg whites 1/4 cup oil (canola or safflower) 1/4 cup pure maple syrup.
  2. In a larger bowl mix blended ingredients with corn, cream corn, sour cream and butter.
  3. In a separate bowl. mix these dry ingredients with a wire whisk: cornmeal, rice flour, baking powder, baking soda, xantham gum and salt.
  4. Combine the wet and dry ingredients and mix gently but well for about one minute, then pour into a 8 or 9 square baking pan that has been sprayed or oiled.
  5. Bake at 400F for 45 minutes. Serve warm directly from the pan, or let cool for 5 to 10 minutes.
My Mom had this fabulous cornbread recipe that we just had to have each holiday. My son loved it but was unable to have it due to gluten restrictions so I tweaked it just for him.