The Pioneer Woman Tasty Kitchen
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Gluten Free Cornbread

5.00 Mitt(s) 4 Rating(s)4 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 5

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Level: Easy

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Description

Easy, delicious gluten free cornbread.

Ingredients

  • 2-½ cups Cornmeal
  • 1 cup Rice Flour
  • ½ cups Sorghum Flour
  • ½ cups Cornstarch
  • ⅔ cups Sugar
  • 4 teaspoons Baking Powder
  • 3 teaspoons Xanthan Gum
  • 2 teaspoons Salt
  • 4 whole Eggs
  • 2 cups Milk
  • ⅔ cups Canola Oil

Preparation

Preheat oven to 350 F.

Whisk together all dry ingredients.

In a separate container, lightly beat eggs and mix with milk and oil. Add to the dry ingredients and mix well.

Spread into a greased 9 x 13 inch baking pan.

Cook for about 30 to 40 minutes, or until center is done.

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4 Reviews

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mynina on 11.18.2013

Delicious and moist. I used sweet rice flour. Everyone (even non GF guests) loved it. Thanks for sharing.

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Tammi on 8.6.2013

Good basic gluten free recipe and was delicious. I made a few changes based on dietary needs. Replaced flours with corn masa, oil with coconut oil and milk with unsweetened almond milk. Will make again and again. Thank you!

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katmmcdonald on 1.11.2011

Made this for dinner tonight and my husband loved that it was moist and not dry/crumbly. I am dairy and egg free so I used EnerG egg replacer and rice milk and it turned out wonderful!

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ifyouloveitfeedit on 10.22.2010

I made this last weekend for a family party to go with homemade chili and pinto beans. It turned out great! No one knew that they were eating “special” cornbread for my son. It had just the right texture and sweetness. It was not crumbly either.

I baked it in cast iron stick pans, and they were a big hit.

I’ll definitely save this recipe to make it again! Thanks for sharing!!

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