Gluten-free Corn Bread

The other night I whipped together a tasty pan of gluten-free corn bread which Pilot raved about, between yummy noises.

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Here is the easy-peasy recipe.

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  • 2 C cornmeal
  • 1/2 C sugar
  • 1 Tablespoon baking powder
  • 1/2  teaspoon salt
  • 3 eggs
  • 1/4 C vegetable oil
  • 1 C buttermilk – If you do not have any buttermilk, you can take regular milk and add 1 T lemon juice OR white vinegar. Do this ahead of time, and let stand 5 minutes.
  • 2 T butter to coat frying pan.

Place 10 1/2 inch cast iron skillet in oven, (or any other oven proof pan) and preheat to 425 degrees. Drop 2 T butter in skillet once it is hot.

Mix together 1st four dry ingredients.

Add next 3 three wet ingredients.

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Mix well.

Remove skillet from the oven. Tip pan side to side, to evenly coat with the melted butter.

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Pour batter into frying pan, and bake for 20 minutes.


I’d love to hear how you liked the corn bread, if you decided to make it.

I wish you well.



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Cyn Rogalski

Have you tried this with almond milk rather than dairy milk? I have a friend who is gluten/dairy sensitive. Thanks for your informative posts–I’m a new diagnosis Celiac and appreciate these recipes very much.