Light and Airy Gluten-Free Cornbread
Light and Airy Gluten-Free Cornbread bakes up tender with a soft, cakey crumb and a gentle sweetness that lets the corn shine. The blend of cornmeal, millet, and rice flour creates a delicate texture that stays moist without feeling heavy. It’s perfect alongside chili or barbecue, or served warm with butter and honey for weeknight dinners and casual gatherings.
- Prep10 min
- Cook20 min
- Serves12
- DifficultyEasy
- 1
Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x9-inch baking pan.
- 2
Whisk the eggs, water, and vegetable oil in a bowl until evenly blended; set aside. In a separate large bowl, stir together the cornmeal, millet flour, rice flour, sugar, baking powder, and salt, then make a well in the center. Pour the liquid mixture into the well and stir only until combined.
- 3
Pour the batter into the prepared baking pan and bake in the preheated oven until golden and the top springs back when lightly pressed, about 20 minutes.
- Calories 232.33 kcal Moderate
- Protein 4.61 g Low Source
- Carbs 40.36 g Moderate
- Total Fat 6.56 g Moderate
- Saturated Fat 0.82 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 29.17 mg Moderate
- Sodium 121.7 mg Moderate
- Fiber 3.72 g Moderate
- Sugar 6.01 g Moderate
- Added Sugar 1.24 g Low Source
- Calcium 56.84 mg Low Source
- Iron 1.12 mg Low Source
- Potassium 89.12 mg Low Source
- Vitamin A 15.44 mcg_rae Low Source
- Vitamin C 0.0 mg Low Source
- Vitamin D 0.5 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Corn 🌽
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