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Gluten Free Cornbread Recipe - Easy and Low Fat

Updated on October 26, 2015

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When it comes to gluten-free bread, I always prefer quick bread to regular bread. To make a regular bread gluten-free, you would need to replace wheat flour with a complex mixture of several kinds of flour, and the texture tends to end up being very dense and heavy. A gluten-free quick bread, on the other hand, requires less ingredients and usually comes out very nice and light. The quick bread recipe I'm sharing with you today is a gluten-free and low-fat sweet cornbread, which can be served as a side dish or enjoyed by itself as a special treat.

Facts about Cornbread

Is cornbread usually gluten-free? - No. It usually contains a small amount of wheat flour. If you're on a gluten-free diet and want to buy ready-made cornbread, you must choose one with a "gluten-free" label.

Does cornbread require yeast? - No. It is leavened by baking powder only.

How is cornbread usually made? - Typically, it is either baked in a shallow baking pan or fried in a cast iron skillet. It can also be steamed, but steaming is not a popular method as it makes the texture too soft, almost like a pudding rather than a bread.

Source

Gluten-Free Cornbread Recipe - Ingredients (make 9 2.5 x 2.5 inch squares)

  • 2/3 cup yellow cornmeal
  • 1 cup rice flour
  • 2 tbsps cornstarch
  • 1/2 cup sugar
  • 2 tsps baking powder
  • 1 egg
  • 2/3 cup skim milk
  • 1/2 cup plain, fat-free Greek yogurt
  • 1/4 cup vegetable oil
  • 1 cup whole corn kernels
  • cooking spray

Gluten-Free Cornbread Recipe - Preparation

Source
  • Preheat the oven to 400° F.
  • Mix cornmeal, rice flour, cornstarch, sugar and baking powder in a large bowl.
  • Put egg, milk, yogurt and oil in another bowl. Mix together well.
  • Add the egg mixture to the dry mixture, then stir together with a fork until well blended.
  • Add corn kernels and stir until combined.

Source
  • Lightly grease the inside of a 7.5" square baking pan with cooking spray.
  • Pour the cornbread batter into the pan and bake for about 20 - 25 minutes or until the top turns lightly brown and the inserted toothpick comes out clean.
  • Remove from the oven and allow the cornbread to cool in the pan for a few minutes.
  • Cut into nine 2.5" squares and serve warm.

***If you want to bake it in a loaf pan instead of a shallow square pan, set the oven temperature at about 350° F - 375° F and bake for about 30 - 35 minutes.***

Nutrition Details (for one 2.5" x 2.5" square)

Calories
220
Fat (g)
6
Cholesterol (mg)
21
Sodium (mg)
61
Potassium (mg)
88
Carbs (g)
38
Protein (g)
5
Vitamin A
2%
Vitamin C
3%
Calcium
4%
Iron
3%

***These nutrition details were calculated on the iPhone app, MyFitnessPal.***

Plus Points about This Gluten-Free Cornbread Recipe

  • The fat content is pretty low compared to regular cornbread. It is filled with healthy and low-fat ingredients, including skim milk, fat-free Greek yogurt, vegetable oil and corn kernels. If you want to make it even lower in fat, use an egg substitute instead of one whole egg.
  • The use of whole corn kernels in this recipe not only creates an interesting texture and a nice flavor, but also adds extra dietary fiber to the cornbread.
  • It is a stress-free recipe. Most of the required ingredients are staples in many households and can be found in any supermarket. Plus, there's no special trick involved. Just mix, bake and wait. Your homemade gluten-free cornbread will be ready in just about 20 minutes!

Comments

Submit a Comment

  • Om Paramapoonya profile imageAUTHOR

    Om Paramapoonya 

    6 years ago

    @Peggy W - Thanks for dropping by, Peggy. So glad you'll try this gluten-free cornbread recipe.

    @Lizam - Thanks so much for the vote and tweet!

  • Lizam1 profile image

    Lizam1 

    6 years ago from Victoria BC

    Lovely recipe. Voted useful and shared on twitter. Thanks

  • Peggy W profile image

    Peggy Woods 

    6 years ago from Houston, Texas

    Oh my! Your cornbread looks and sounds delicious! Will definitely have to give these a try someday soon. Thanks for your recipe and this excellent hub. Up and useful votes.

  • Om Paramapoonya profile imageAUTHOR

    Om Paramapoonya 

    6 years ago

    Thanks, livingpah!

  • livingpah2004 profile image

    Milli 

    6 years ago from USA

    Great cornbread recipe. You made it so easy to make.

    I will try it. Bookmarked and voted up!

  • Om Paramapoonya profile imageAUTHOR

    Om Paramapoonya 

    6 years ago

    Thanks for bookmarking and pinning this, KimberlyLake. I really appreciate it!

  • KimberlyLake profile image

    Kimberly Lake 

    6 years ago from California

    Great video and clear instructions. Bookmarked and pinned

  • Om Paramapoonya profile imageAUTHOR

    Om Paramapoonya 

    6 years ago

    Thanks for the read and feedback, Eiddwen. :)

  • Eiddwen profile image

    Eiddwen 

    6 years ago from Wales

    A great recipe and thanks for sharing.

    Take care

    Eddy.

  • Om Paramapoonya profile imageAUTHOR

    Om Paramapoonya 

    6 years ago

    @anglnwu - Yeah, without those bowls, my congee and noodle soup wouldn't be as delicious! hehehe

    @Lizam - Sure, you can. It'll probably take a little less time to bake, though.

    @Russ Baleson - I have a gluten-free recipe for plain, regular bread but it's not yeast-free. If some day I come up with a bread recipe that doesn't require yeast, I'll certainly share it with you. Thanks for dropping by, Russ. Glad you enjoyed this hub.

    @vrajavala - Yep, you can try using flax. I'm not sure how well it will work for this recipe, though. So far I have always used eggs.

    @Pamela - Thanks a lot for helping me spread the word, Pamela. So glad you stopped by.

    @jenubouka - Thanks, Jen. Glad you're going to try this. Hope you like it.

    @PWalker - Thanks for the read, comment and vote, PWalker. Glad you enjoyed this hub!

  • profile image

    PWalker281 

    6 years ago

    Definitely yummy and so easy to prepare. Thanks for sharing, and I love your videos!

    Voted up and (very) useful!

  • profile image

    jenubouka 

    6 years ago

    One word, YUM! I bet the yogurt adds an amazing flavor to the cornbread, I am going to definitely try this recipe for sure! The video rocks.

  • Pamela99 profile image

    Pamela Oglesby 

    6 years ago from Sunny Florida

    I am passing this along to my brother who has gluten disease. Your video is excellent.

  • vrajavala profile image

    vrajavala 

    6 years ago from Port St. Lucie

    You can also make it eggless by using i tbsp. flaxseed powder.

  • Russ Baleson profile image

    Russ Baleson 

    6 years ago from Sandhurst, United Kingdom

    Thanks again for another gluten and yeast free recipe. I haven't made bread for many, many years but will definitely give this a go. Would you also have a yeast and gluten-free method of just plain bread? Thank you for sharing these really useful and easy to follow hubs. Very generous of you and much appreciated. Russ

  • Lizam1 profile image

    Lizam1 

    6 years ago from Victoria BC

    Hi, wonder if I could make these into individual servings using muffin pans? Good recipe I will try it. Thanks.

  • anglnwu profile image

    anglnwu 

    6 years ago

    Hey, I recognize those Asian bowls! I've never made cornbread from scratch--I rely on cornbread mix. Thanks for the video, didn't realize it's actually quite easy and definitely healthier. Thanks and rated up.

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