Gluten Free Double Corn Cornbread Recipes

DOUBLE CORN CORNBREAD

Double Corn Cornbread image

Looking for a moist bread to dunk in a bowl of chowder or chili? Try this tasty recipe. -Silvana Nardone, New York, New York

Provided by Taste of Home

Time 55m

Yield 1 loaf (6 slices).

Number Of Ingredients 11

Ingredients

1 cup gluten-free all-purpose baking flour
1 cup cornmeal
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs, lightly beaten
1 cup rice milk
1/4 cup canola oil
1 tablespoon cider vinegar
1 cup frozen corn, thawed

Steps:

In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. In a small bowl, whisk the eggs, rice milk, oil and vinegar. Stir into dry ingredients just until moistened; stir in corn., Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 40-45 minutes or until top is lightly browned and a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 334 calories, Fat 13g fat (1g saturated fat), Cholesterol 71mg cholesterol, Sodium 842mg sodium, Carbohydrate 51g carbohydrate (10g sugars, Fiber 4g fiber), Protein 7g protein.

GLUTEN-FREE SKILLET CORNBREAD

Gluten-Free Skillet Cornbread image

Sometimes warm, freshly baked bread is all you want for breakfast-ideally made from dough that doesn't involve activating yeast or kneading. This gluten- and dairy-free skillet cornbread fits the bill. It isn't cakey, like muffins or banana bread, but is mildly sweet and goes perfectly with a cup of tea. It's perfect for lazy mornings if you have leftover squash to stir into the batter. The scallions in the batter may make you consider serving this with dinner, and they can certainly be left out if you want to serve it with jam.

Provided by Amy Chaplin

Categories side-dish

Time 1h10m

Yield One 9-inch skillet

Number Of Ingredients 13

Ingredients

1/4 cup nut milk
1 tablespoon chia seeds, ground
1 cup corn grits
1/2 cup gluten-free oat flour
1/4 cup millet flour
2 tablespoons brown rice flour
1 tablespoon arrowroot powder
2 teaspoons aluminum-free baking powder
1 cup mashed winter squash
1/4 cup extra-virgin olive oil, plus more to oil skillet
1/2 teaspoon sea salt
1/4 cup maple syrup
2 scallions, thinly sliced

Steps:

Preheat the oven to 350 degrees F. Generously oil a 9-inch skillet; set aside. Whisk together the nut milk and chia seeds in a medium bowl to combine; set aside.
Grind the corn grits in an electric spice grinder until they're the texture of cornmeal, and add them to another medium bowl. Sift in the oat flour, millet flour, brown rice flour, arrowroot and baking powder, and stir well.
Add the squash, oil, salt, maple syrup, 1/4 cup water and scallions to the chia mixture, and whisk to combine. Add the chia mixture to the flour mixture, and stir until just combined. Scrape the dough into the prepared skillet, and gently flatten to fill the pan.
Bake the cornbread until a toothpick comes out clean, 28 to 30 minutes. Let cool for 15 minutes. Run a knife around the edge; place a plate over the skillet, and invert. Slide the cornbread back into the pan with the bottom facing up (to show off the beautiful crust). Serve warm.

GLUTEN-FREE CORNBREAD

Gluten-Free Cornbread image

I love bread, but am gluten-intolerant. This recipe gives you all the taste and none of the gluten!

Provided by Bethany Bowers

Categories Bread Quick Bread Recipes Cornbread Recipes

Time 35m

Yield 8

Number Of Ingredients 8

Ingredients

1 ¼ cups white cornmeal
½ cup white sugar
¼ cup gluten-free all-purpose flour
1 tablespoon gluten-free baking powder
1 cup milk
¼ cup butter, melted
1 egg
1 (14.75 ounce) can cream-style corn

Steps:

Preheat oven to 400 degrees F (200 degrees C). Grease an 8-inch square pan.
Mix cornmeal, sugar, flour, and baking powder together in a bowl.
Whisk milk, butter, and egg together in another bowl. Stir into cornmeal mixture just until combined and some lumps remain. Fold in corn. Pour batter into the pan and smooth out the top.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

Nutrition Facts : Calories 247.8 calories, Carbohydrate 42.1 g, Cholesterol 40.9 mg, Fat 8 g, Fiber 2.4 g, Protein 4.7 g, SaturatedFat 4.4 g, Sodium 422.2 mg, Sugar 15.9 g

FLUFFY GLUTEN FREE CORNBREAD

Fluffy Gluten Free Cornbread image

This recipe raises well and yields a light and fluffy gluten free, dairy free cornbread. Cornbread is light and fluffy, but somewhat crumbly. Letting cool for 5-10 minutes before serving helps with crumble.

Provided by Jenny Wells

Categories Bread Quick Bread Recipes Cornbread Recipes

Time 30m

Yield 12

Number Of Ingredients 9

Ingredients

2 eggs, lightly beaten
1 ½ cups lukewarm water
¼ cup vegetable oil
1 ½ cups fine cornmeal
1 cup millet flour
1 cup rice flour
¼ cup white sugar
1 tablespoon baking powder
1 teaspoon salt

Steps:

Preheat an oven to 400 degrees F (200 degrees C). Grease a 9x9 inch baking pan.
Whisk together the eggs, water, and vegetable oil in a bowl until evenly blended; set aside. Stir together the cornmeal, millet flour, rice flour, sugar, baking powder and salt in a separate large bowl, and make a well in the center. Pour the liquid mixture into the well and stir just until combined.
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.

Nutrition Facts : Calories 223.8 calories, Carbohydrate 37.3 g, Cholesterol 31 mg, Fat 6.4 g, Fiber 2 g, Protein 4.4 g, SaturatedFat 1.1 g, Sodium 291.5 mg, Sugar 4.5 g

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