Gluten-Free Cornbread – Making it Taste Good

Gluten Free Cornbread

Cornbread has always been a popular dish at our house. Of course, the old problem occurred when we got on the gluten-free diet. Every time one hears the word “bread,” one automatically thinks of flour and yeast filled substance. How would we make cornbread without any flour or any wheat-based ingredients?

Perhaps it is because of our southern history, or maybe it is because I, myself, learned to make it when I was eleven. For us, cornbread was the perfect side to any meal. We would even have it warmed up with butter for lunch sometimes. Whenever we had guests over for dinner, they would always enjoy the side of cornbread. It was always such a challenge to make good bread that was gluten-free.




As usual, my Mom met the challenge with her usual cooking ingenuity. This time, she simply took her mother’s recipe for cornbread and revised it to fit our new diet.

Fortunately, this dish did not require much editing. All she did was leave out the flour ingredients and make up the difference with corn meal and yogurt.

This recipe makes very delicious cornbread. In fact, after you eat it, you’ll realize that it is possible for gluten-free food to taste great, maybe even a little better than flour-based dishes.

I never missed wheat based cornbread after Mom edited this recipe. And, I still make and eat this gluten-free cornbread today.

Gluten-Free Corn Bread (Quick and Lowcal)

Prep Time: 10 minutes.
Cooking Time: 15-20 minutes.
Yields: 6 servings.

Ingredients

  • 1 egg
  • 1 cup of plain yogurt
  • ½ teaspoon of baking soda
  • ½ teaspoon of non-aluminum baking powder
  • ½ teaspoon of salt
  • ¾ cup of cornmeal

Directions

  • Beat egg, add yogurt, baking soda, salt and baking powder.
  • Then add cornmeal and mix.
  • Stir together well.
  • Pour mixture into a loaf pan (pre-treated with non-stick spray, such as olive oil spray).
  • Bake at 425 degrees F. for 15-20 minutes.

Recipe obtained from: Gluten-Free With Love by Tricia Fecteau

Another quicker alternative to baking your own cornbread is to purchase a gluten-free cornbread mix either online or in a natural food store such as Whole Foods. There are several good mixes available.

Some of the best include:

Whether you decide to buy a pre-made gluten-free cornbread mix or bake it from scratch with either with our recipe or a different one, you will definitely be able to savor the taste of good, old-fashioned cornbread again!




Being gluten-free is no longer a burden. Rather, it is a chance to exercise your own creativity and ingenuity in the kitchen! Give it a try and impress your friends with your fabulous gluten-free dishes!

Image courtesy Steve A. Johnson

Clare Fecteau

3 Comments

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  3. Cristy said:

    I made a batch and they were really good! The cornmeal I used was really fine so I added a bit more. I also advised adding a bit of sweetener like brown sugar or honey…

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