Gluten-Free Cornbread

Elizabeth Barbone

Is it just us or is cornbread deceptively tricky? On paper it reads simple enough but it can easily become too dry or too cakey, overly sweet or not sweet enough. With all of those variables, it seems as though eliminating the gluten would be recipe for disaster, but somehow our go-to gluten-free gal Elizabeth Barbone has created a bang-up recipe for Gluten-Free Cornbread in her latest, How to Cook Gluten-Free. Perfectly moist and springy, you'd never suspect that this cornbread was made with rice flour and xanthan gum in place of all-purpose wheat flour.

What Worked: If no one told us that this cornbread was gluten-free cornbread we'd be none the wiser.

What Didn't: The recipe is on the sweet side, so if you're a fan of more savory cornbread feel free to scale back the sugar.

Suggested Tweaks: Feel free to gussy up your cornbread with diced jalapeño, shredded cheese or crumbles of bacon. And if you've got buttermilk on hand, it makes a fine substitution for the milk in this recipe, adding a bit more moisture and tang.

Reprinted with permission from How to Cook Gluten-Free by Elizabeth Barbone . Copyright © 2012. Published by Lake Isle Press. Available wherever books are sold. All rights reserved.

Recipe Details

Gluten-Free Cornbread

Active 10 mins
Total 45 mins
Serves 9 servings


  • Gluten-free nonstick cooking spray

Dry Ingredients:

  • 1 cup gluten-free cornmeal

  • 1/2 cup white rice flour

  • 1/2 cup sweet rice flour

  • 1/4 cup granulated sugar

  • 1 tablespoon baking powder

  • 1/2 teaspoon salt

  • 1/4 teaspoon xanthan gum

Wet Ingredients:

  • 2 large eggs

  • 1 cup milk

  • 2 tablespoons unsalted butter, melted


  1. Adjust oven rack to the middle position and preheat the oven to 350oF. Lightly grease an 8-inch square baking pan with cooking spray.

  2. Whisk together the dry ingredients in a medium bowl. Add the wet ingredients and whisk together until the batter is smooth. Pour into the prepared pan.

  3. Bake the cornbread for 30 to 35 minutes, until lightly golden brown. A cake tester inserted in center of cornbread should come out clean.

  4. Remove the pan from the oven and place on a wire rack to cool. Cut into 9 pieces when cooled.

  5. Cornbread is best the day it’s made. If you need to store it, wrap the cornbread well in plastic and store on the counter for up to 2 days.

Nutrition Facts (per serving)
218 Calories
5g Fat
38g Carbs
6g Protein
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Nutrition Facts
Servings: 9
Amount per serving
Calories 218
% Daily Value*
Total Fat 5g 6%
Saturated Fat 2g 12%
Cholesterol 50mg 17%
Sodium 314mg 14%
Total Carbohydrate 38g 14%
Dietary Fiber 2g 6%
Total Sugars 7g
Protein 6g
Vitamin C 0mg 0%
Calcium 134mg 10%
Iron 2mg 9%
Potassium 118mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)