Perfect Gluten Free Cornbread

Free of gluten, dairy, and soy. Full of yummy deliciousness!

We have adapted the original recipe for Custard-Topped Spoon Bread, featured in The Joy of Cooking, to fit our allergy-friendly needs.  Of course we wanted to make a gluten-free cornbread recipe, but while we were at it, we also adapted it to be a completely dairy-free and soy-free cornbread recipe, as well!  Perfect for the autumn holidays; Halloween, Thanksgiving, or just about any time, really!

-1 cup all-purpose GF Flour
Corn Bread 8013 FR eh-¾ cup stone ground cornmeal
-1 tsp baking powder
-½ tsp baking soda
-1 tsp guar gum
-2 large eggs
-2 cups milk of choice (we use this one)
-2 tbsp warm butter or dairy-free alternative (we use this one)
-2 tbsp sugar
-1 ½ tbsp lemon juice
-1 tsp salt
To prepare:
1. Preheat oven to 400ºF
2. Place an empty, ungreased 8×8 inch baking dish or 12-cup muffin pan in the oven to heat
Corn Bread 8057 FR eh3. Whisk together thoroughly the flour, cornmeal, baking powder, and baking soda
4. In a separate bowl, whisk together the rest of the ingredients
5. Add the dry mixture to the wet, stirring until the batter is smooth and free of lumps
6. Coat the bottom of your heated dish with butter or oil spray
7. Pour the batter into the dish and spread evenly
8. Bake in the preheated oven at 400ºF for about 45-50 minutes for the large dish or 15-18 minutes for the muffins.
9. Let cool and enjoy!  Top with your favorite spread.  Why not try some fresh, dairy-free/ soy-free butter?  Get the recipe here.

Don’t feel like making it from scratch?  Do it the easy way with a package mix.  We won’t tell if you don’t!  Order here.

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12 comments on “Perfect Gluten Free Cornbread

  1. […] bread yet, why not try out some of our other gluten-free bread recipes?  We have our perfectly moist cornbread recipe just in time for Thanksgiving!  Or the classic banana bread.  Or try your hand with some […]

  2. Is the batter supposed to be liquid? Also how long do you cook it for if you’re doing muffins,as they’re pictured???

    • Hi Sara, thanks for reading our blog! The cornbread batter should be quite liquid before it goes into the pan, so if yours is you are doing it right! For muffins, cook at 400º F for 15-18. This recipe makes about 12 muffins. Please let us know if you have any other questions, and happy baking!

  3. Can I add cheese or will that affect the structure?

  4. […] Perfect Gluten Free Cornbread by The Little Aussie Bakery & […]

  5. […] Perfect Corn Bread Recipe from The Little Aussie Bakery Blog […]

  6. These look amazing! Perfect for the Fall and this cooler weather! Thanks for sharing!

  7. I miss corn :(. These look amazing!

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