Gluten Free Cornbread

I have been unable to source gluten-free flours and baking mixes locally, so I am going to have to purchase them online. I did not know this was the case when I moved to the capital city of North Carolina, but Raleigh is really just a small town. Even though Whole Foods located its Gluten-Free Bakehouse just minutes down the road in Morrisville, it does not cater to those of us who want to bake any gluten-free baked goods at home. Having no baking mixes, xanthan gum, or fancier flours, I decided to make a simple cornbread with the white rice flour I had on hand. I used the recipe from the Better Homes and Gardens New Cookbook and substituted white rice flour to make the recipe gluten-free. The result was delicious. I served the cornbread with butter and honey. No big complaints about the structure of the cornbread- I actually liked it better than some of the other iterations that I have made using other flour combinations. So here goes my plain Jane version of cornbread:

cornbread Gluten Free Cornbread


1 cup white rice flour

3/4 cup stone-ground cornmeal

2 to 3 Tablespoons of sugar

2 1/2 teaspoons baking powder

3/4 teaspoon salt

1 Tablespoon butter

2 beaten eggs (I used jumbo sized eggs that my husband bought =)

1 cup milk

1/4 cup melted butter


Preheat the oven to 400 degrees. Mix the dry ingredients (flour, cornmeal, sugar, baking powder, and salt) together in a med. bowl and set aside.

Melt the one tablespoon of butter in a 10 inch cast-iron skillet or 8/9 inch round baking pan in the oven. This takes about three minutes. Swirl the butter around the pan coating the bottom and sides.

In a small bowl, combine the eggs, milk, and 1/4 cup butter. Add this mixture all at once to the flour mixture and stir until just moistened. Pour batter into the hot skillet or baking pan. Bake for 15-20 minutes or until a wooden toothpick comes out clean. Serve warm.

Update: I can now find all my gluten free flours locally! Whole Foods is even carrying millet flour. This is a very basic sweet dessert type cornbread. Add a teaspoon of xanthan gum if you wish! I have made it without (obviously) in a pinch!

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