Gluten-Free Cornbread

This cornbread is delicious, and perfect served along side soup or chili. I love it topped with a little Earth Balance and a squirt of agave nectar. Now you can have your GF cornbread and eat it too!




  1. Preheat the oven to 375° F.
  2. Grease an 8″ glass square baking pan.
  3. In a medium bowl, whisk together the flour, cornmeal, xanthan gum, sugar, baking powder and salt. In a separate bowl, whisk together the milk, oil and agave nectar. Add milk mixture into dry ingredients, stirring just until mixed. If mixture is too thick to stir, add another couple tablespoons milk, or as needed. This is a fairly thick batter. Scrape batter into the prepared pan, smoothing the top.
  4. Bake until top is nicely browned and a tester inserted in center comes out clean. This may take 45 to 50 minutes, but I can’t say for sure.


Copyright © 2009 Julie Hasson