Gluten-Free Double-Corn Cornbread

Total Time:
1 hr
Prep:
5 min
Inactive:
10 min
Cook:
45 min

Yield:
1 loaf
Level:
Easy

Ingredients
  • Gluten-free Flour Blend:
  • 3 cups (435 grams) white rice flour
  • 1 1/2 cups (187 grams) tapioca flour
  • 3/4 cup (123 grams) potato starch
  • 1 tablespoon (8 grams) xanthan gum
  • 1 1/2 teaspoons (5 grams) salt
  • Cornbread:
  • Butter or gluten-free cooking spray, for greasing
  • 1 cup cornmeal, preferably medium grind
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs, at room temperature, lightly beaten
  • 1 cup milk
  • 1/4 cup canola oil
  • 1 tablespoon apple cider vinegar
  • 1 cup fresh or frozen corn kernels, thawed if frozen
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.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    This recipe is featured in:

    The Best Thanksgiving Side Dishes