Recipe courtesy of Silvana Nardone
Save Recipe Print
Total:
1 hr
Prep:
5 min
Inactive:
10 min
Cook:
45 min
Yield:
1 loaf
Level:
Easy

Ingredients

Gluten-free Flour Blend: 
Cornbread:

Directions

For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt. 

For the cornbread: Preheat the oven to 350 degrees F and grease or spray an 8- by 4-inch loaf pan with cooking spray. In a large bowl, combine the cornmeal, sugar, baking powder, baking soda, salt and 1 cup of the gluten-free flour blend. In a small bowl, whisk together the eggs, milk, oil and vinegar. Stir the liquid ingredients into the dry ingredients until just moistened; stir in the corn kernels. 

Pour into the prepared loaf pan and bake until golden and a toothpick inserted near the center comes out clean, 40 to 45 minutes. Cool on a wire rack and serve.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Southern Cornbread

Recipe courtesy of Cat Cora

Gluten-Free Pumpkin Bread

Recipe courtesy of Shauna James Ahern

Old-Fashioned Cornbread Stuffing

Recipe courtesy of Peggy Dillard Toone

Cornbread Stuffing with Herb Butter

Recipe courtesy of Katie Lee

Cast-Iron Skillet Cornbread

Recipe courtesy of Damaris Phillips

Green Beans and Tomatoes

Recipe courtesy of Ree Drummond

Broccoli Wild Rice Casserole

Recipe courtesy of Ree Drummond

Cranberry-Glazed Sweet Potatoes

Recipe courtesy of Katie Lee

Smashed Sweet Potatoes

Recipe courtesy of Ina Garten

Browse Reviews By Keyword