My cornbread recipe's always been gluten-free. It's my friend's southern grandmother's recipe

I put a few tbsp. of oil in my small cast iron skillet and put it in the oven while it preheats up to 400º.

In a bowl, I mix:

1 cup corn meal
scant 1/4 cup sugar
1 tbsp. baking powder
1 cup milk
1 beaten egg

When the oven's heated, carefully take out the skillet and pour in the batter. Cook for 20 min. or until top is browned and pulling away from the sides a little. Leave it in the skillet for a few minutes so you're sure the middle's cooked. It's easy to remove and serve on a plate.

YUMMY!!!

Hi luvs2eat - Thank you for posting this recipe. I was panicked at the thought of not having cornbread dressing during the holidays and quickly found a gluten-free cornbread mix online but I didn't order it as I'm still waiting on more tests/results and I'm not on gluten-free diet yet. Have you ever tried the gluten-free cornbread mix and if so, was it any good? I don't really cook much but I do help with the dressing each year and we always use a mix - never made it from scratch. Your recipe seems pretty simple so I guess I could do it. One more question - does your recipe taste pretty similar to reg. cornbread?

Thanks!

Tiffany M.

That sounds so-o-o good. I'm going to make it as soon as I buy the cornmeal!

Foods by George makes great corn breads.

Her recipe IS regular corn bread... or at least its the same as the one on the back of my bag of corn meal.

And its baking right now....

[[QUOTE]COLOR=blue][quote=VydorScope,Oct 13 2005, 05:13 PM]
Her recipe IS regular corn bread... or at least its the same as the one on the back of my bag of corn meal. [/COLOR][/QUOTE]

Oh that's great! Guess I misunderstood when someone said I can't have regular cornbread - we get Aunt Jemima's buttermilk mix. I'll double check the ingredients on the bag.

Tiffany M.

Yae check, some conrbreads do have flour in them. In fact the is a recipe for "lite" corn bread that uses flour on the same bag.

BTW - I sub'd

1 1/2 T. water, 1 1/2 T. oil, 1 tsp. baking powder

for the egg to make it Egg free, and it seems to have worked well!

I've never tried a mix as this is the recipe I've always used... way before going gluten-free. I think the mixes are lighter ... more cake-like. This is a denser cornbread. I swear it's baking it in the skillet that makes it so good!

Well I am working on a modification to make this work in my bread machine... I'll let you know

Everyone is talking about corn meal and I wonder if you are all referring to special gluten-free corn meal or something bought in the supermarket. I found some special gluten-free corn meal on line and bought several bags of it and a "not so cheap" price. Now I'm wondering if I could have just bought something out of the store.
Thanks. Sue

Corn is gluten-free. So as long as theres nothign added ot the Corn Meal it will be gluten-free also. Of course cross contimation is always an issue!

Thanks. I guess I did the right thing. My husband loves the cornbread I made last night so I'll stick with it.

Your cornbread sounded so good (and easy) that I jotted down the recipe at work and made it last night for dinner! The hubby loved it too!!!

I doubled the recipe because I have a large skillet, and I had to use rice milk instead of regular milk (we don't keep regular milk in the house...I have a hard time digesting it). It sure was yummy...I've been craving bread! Thanks for the recipe. -Julie

I don't have a cast-iron skillet. Will any baking dish work?

There's a problem with this recipe!! There should also be a cup of gluten free flour or else the batter will be way too watery. If you don't believe me, look at the ingredients of traditional or other gluten-free cornbread recipes! Just trying to help you prevent a ruined effort! the author should revise or delete the recipe.

Most of the cornbread mixes (Jiffy, etc.) will have wheat flour so that might be why some people are thinking that cornbread is not allowed.

On a side note, can anyone explain why the "scant" modifier is used in recipes? It just looks strange to me to see a precise measure like "1/4 cup" and then have a word there that means "but not really, a little less".

I've used the Gluten Free Pantry brand of cornbread mix. Taste-wise it is good and it worked fine in dressing at Thanksgiving. It did have a finer texture than the cornbread I grew up with. We used to have leftover cornbread with milk and the gluten-free variety fell apart when I tried that. It had a texture in the milk like sand.

This is pretty much how I've always made cornbread though we don't usually put sugar in it. (I like it a little sweet but that's not the traditional southern way)
I was just wandering today if cornbread was an ok dish.
I say it's just not cornbread if you don't cook it in an iron skillet. If you want a crunchy bottom, heat your oil in the skillet in the oven while you prepare your mix.

For a sweet treat: hot slice of cornbread, little butter, and squirt some honey over it. Delish!!!

A few years ago I had used a receipe such as this one and the
problem I had was that the finished cornbread fell into
crumbles.......