Fluffy Gluten Free Cornbread

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.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 224 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat an oven to 400 degrees F (200 degrees C). Grease a 9x9 inch baking pan.

Step 2

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.

Step 3

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.