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Gluten-Free Cornbread

By Jaime |

cornbread gluten-free

Gluten Free Cornbread

I have only very rarely tried to adapt a recipe to be gluten-free. So, today, for our food-allergy friendly week at the Family Kitchen, I thought I would try something simple—something that would logically and naturally lend itself to a gluten-free adaptation.

Corn is naturally gluten-free, and a cornbread seemed perfect for the start of fall.

I used potato flour and tapioca flour to substitute the wheat in this recipe. Both are light and white. If you are just starting to cook gluten-free, I would suggest purchasing the specialty flours in a bulk section of a good health food store. They are generally less expensive that way, and you can buy smaller amounts for your early experiments.

Gluten-free Cornbread

3/4 cup sugar
2/3 cup corn meal
2/3 cup tapioca flour
2/3 cup potato flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
3 eggs lightly beaten
2/3 cup milk
2/3 cup buttermilk
1 stick butter, melted

1. Preheat oven to 375 degrees. Butter a 9 inch cake pan. In a medium sized bowl, whisk together sugar, corn meal, flours, baking powder, baking soda, salt, and cinnamon. In a large liquid measuring cup, stir together eggs, milk, and buttermilk. Whisk in melted butter.

2. Pour into prepared pan, and bake until a toothpick inserted into the center comes out clean, about 30 minutes.

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About Jaime



Jamie Richardson is an author and blogger at Sophistimom. She contributed several delicious recipes to Babble, and continues to do so on her personal blog.

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0 thoughts on “Gluten-Free Cornbread

  1. maybelle says:

    this is perfect for my son. thanks .

  2. Vivian says:

    I totally agree that cornbread is a great item to make gluten free and I’m glad that people can see it’s not too hard to modify some recipes when a food allergy needs to be taken into account. I wonder if your recipe used potato starch (sometimes called potato starch flour) which is a lightweight flour, or if it used potato flour which is heavy. I use both in my gluten free cooking but they serve different purposes. For a lighter cornbread I would use potato starch, for a heartier cornbread I might use potato flour.

  3. Jaime says:

    I believe it was potato flour, although I did buy it quite awhile ago in the bulk section of the health food store, so I don’t still have the packaging.

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