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100% Corn bread (Gluten Free) Recipe

Yields1 Serving

Cornbread has been made and baked by cultures and civilizations for thousands of years.  This occurred in South, Central and North America where the corn plant originated.  It’s a very popular bread in the southern United States, and is a standard accompaniment to chicken, fish and almost every barbecue.  What many people don’t know or appreciate is that corn meal is 100% gluten free.  That makes it a perfect ingredient for gluten free baking and it’s easy to do in your bread machine.

 2 cups of cornmeal (Make sure it’s the granular cornmeal and not a cornmeal or corn mix that has been ground to a flourlike consistency)
 1 tsp. salt
 1 tsp. baking soda
 2 tsp. baking powder
 1 egg
 4 tbsp. butter
 1 ½ cups of plain yogurt or sour cream or buttermilk or milk. You can also combine them any way you like to total 1 ½ cups
 4 tbsp. honey
 Add water to get a batter-like consistency up to one cup

Place all of the ingredients into the bread machine bread pan in the order indicated. Select the cake bread or batter bread setting. If your machine doesn’t have one, select the dough setting but take the batter out before the dough setting begins the rise cycle. If you have a pizza or pasta dough setting you could use that as well. Those two settings do not have a rise cycle.


Preheat the oven to 400° F./205° c.


Generously butter a 12 x 12-inch glass baking dish and pour the batter into the dish. When oven reaches temperature place on the center baking rack and bake for 15 to 20 minutes. Check the cornbread after 15 minutes and test the center with a toothpick and if it comes out dry remove from oven, let it rest for 10 minutes. Otherwise, give it another 5 minutes. Slice and serve.

Nutrition Facts

Servings 0