Recipe by Jenny Wells
"This recipe raises well and yields a light and fluffy gluten free, dairy free cornbread. Cornbread is light and fluffy, but somewhat crumbly. Letting cool for 5-10 minutes before serving helps with crumble."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
eggs, lightly beaten
1 1/2 cups
1 1/2 cups
Wow. Can't even tell it's gluten-free! I also used Bob's Red Mill GF All Purpose Flour instead of the millet and rice flour. Also, I used 1 tsp xanthan gum & 2 tsp baking powder (instead of 1 TBSP/3 tsp of baking powder). Definitely will use again.
Came out dry and not fluffy. I am very picky about cornbread and even non-GF versions can be dry and not fluffy. So, if this is the fluffiest I can get out of GF then I'd rather not have it. Sorry, I was really hopeful but it is just a predictable outcome with GF breads.
Very good basic recipe. I served it with thick beef stew and it was great. Could easily be adapted to add cheese, corn, or buttermilk if you plan on serving alone. I also used Bob's Red Mill All Purpose Flour instead of millet and rice flour. I love that the cornbread came out nice and fluffly, but still holds its shape. Gluten free breads and cornbread tend to fall apart, but not this one. I plan on making again and adding applesauce and cinnamon for more of a breakfast type bread. Thanks! Great recipe!
This is a very dry cornbread, but once you get used to the fact that gluten free is going to be different from a wheat flour product, it's fine! I tried to make my own millet flour. It didn't work well, so I used the millet anyway! I found that I had rice bran instead of rice flour, but it worked well for this! I made this thinner than the recipe by putting it into a 9x13 pan, and it was done in 20 minutes. Thanks for the great recipe!
I found this recipe a while back when I thought that I was going to have to go gluten free. It turns out that I didn't need to, but regardless, this is now my go-to cornbread recipe! I love this cornbread!!! The only thing I didn't like was that it often turned out a little too dry and crumbly, but I finally figured out how to fix that thanks to another reviewer - add xanthan gum. I had never used it before and was a little hesitant to add too much. I used 2 1/2 t. baking powder and about 3/4 t. of xanthan gum (which I stirred into the dry ingredients) and voila! Problem solved! It was fluffy but moist and stayed together. Perfect!! Thank you for the recipe and the great suggestions!
My family and I loved this cornbread. I followed the suggestions of others and used the xanthan gum. Since I wanted a little more cornmeal flavor, I used 1-3/4 cups cornmeal and 1-3/4 cup gluten free all purpose flour. It was moist, not crumbly, and had a very good flavor. Can't stop munching on it! I have missed bread since going gluten free and this really satisfies me!
We really enjoyed this recipe! I made it as described and was amazed how truly bread-like it was. I will definitely make again. Next time, I may try adding more sweetener, likely honey or agave nectar, to up the sweetness a bit as my family tends to like it a bit sweeter. Really easy.
Excellent! Delicious! Soft and fluffy! Better than gluteny cornbread :) A+
* Percent Daily Values are based on a 2,000 calorie diet.
Fluffy Gluten Free Cornbread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 57
Memorial Day is a time to get together with friends and family for food, fun, and memories.
Nothing beats a big bowl of cool, creamy potato salad at your cookout.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Cornmeal, millet, and rice flours create a light, fluffy cornbread.
See how to make sweet, golden-delicious cornbread.
Tastes and looks just like wheat bread!