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Gluten Free Cornbread



After way too many comments at the Superbowl party I have decided to post the well-received Gluten Free Cornbread recipe I found. It's loaded in sugar and I when I asked if I should cut that down when I made it again, the troops screamed in opposition. Apparently that must be what makes it so good!

I must give credit to CookinOnThePrairie for the original, but the recipe actually called for sugar substitute like Splenda. I don't use chemicals either, so I've adjusted it a little to compensate. Also see my additions if you don't have the G-Free special ingredients. . .

This went great with both the Mexican Chili and Buffalo Chili we had for the Superbowl, sure wish there were leftovers!!

Ingredients

  • 1/2 cup rice flour
  • 1/4 cup tapioca flour *(sub rice or other gfree flour mix like Arrowhead OK)
  • 1/4 cup potato starch *(sub corn starch OK)
  • 1 cup cornmeal
  • 2/3 cup sugar
  • 3/4 cup light olive oil
  • 2 eggs
  • 1 tablespoon baking powder
  • 1 teaspoon xanthan gum *(this is what binds it, if you use the Arrowhead Mix above you don't need this)
  1. Preheat oven to 350.
  2. Mix all ingredients together in a mixing bowl.
  3. Bake in a greased 8X8 pan for 30 minutes.
Super easy!
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