Today I’m sharing some gluten free cornbread recipes with you.
I make the basic cornbread to use as a base for my Thanksgiving stuffing (or “dressing” as we typically call it). I generally make the honey cornbread into muffins to have with soups and stews during those cold winter days, and serve with warm, honeyed butter. The Southwestern style cornbread is great with traditional Texas beef chili or white bean and chicken chili.
Basic Gluten-Free Cornbread Recipe
by Amy Love, Real Food Whole Health
2 eggs from pastured chickens, beaten lightly
6 TBS organic butter (preferably from grass-fed cows), softened
1 1/3 cup whole milk (preferably raw) or coconut milk
1 cup organic cornmeal
1 cup sprouted rice flour
1 tsp baking soda
1 tsp unrefined sea salt
Preheat oven to 400 F.
In a large glass bowl, beat eggs and butter together, add milk and stir to combine. In a separate glass bowl, mix dry ingredients together and then add the dry ingredients to the wet ingredients and mix well.
Pour into a buttered 8×8 glass baking dish and bake for 25-30 minutes or until top is golden brown and a knife comes out clean when inserted into the middle of the cornbread.
Popular Variations
Honey Cornbread
Mix in 2 TBL honey to wet ingredients before mixing in the dry. Serve with warm honey butter.
Southwestern Style Cornbread
Mix in 1 cup shredded organic grass-fed cheese and small jar of chopped green chiles before pouring into glass baking dish.
Image credit
Hi Amy,
This recipe looks great! Just a couple questions. Do you not soak your cornmeal in limewater overnight first? I guess you could soak the dried corn kernels or popcorn overnight in lime water, dehydrate, then grind into cornmeal? And how do you sprout white rice? Or can you use sprouted brown rice flour instead?
Thanks!
Hey Christine!
I meant sprouted brown rice flour, lol. I’ll change that typo- thanks! I don’t soak my cornmeal, because I make this SO rarely, but I do buy organic cornmeal and you could use sprouted corn or soak the kernels like you mentioned.
Thanks!
Amy 🙂
Hi Amy,
This recipe looks great! Just a couple questions. Do you not soak your cornmeal in limewater overnight first? I guess you could soak the dried corn kernels or popcorn overnight in lime water, dehydrate, then grind into cornmeal? And how do you sprout white rice? Or can you use sprouted brown rice flour instead?
Thanks!
Hey Christine!
I meant sprouted brown rice flour, lol. I’ll change that typo- thanks! I don’t soak my cornmeal, because I make this SO rarely, but I do buy organic cornmeal and you could use sprouted corn or soak the kernels like you mentioned.
Thanks!
Amy 🙂
Also, I generally eat this with a good amount of protein (and it does have butter, eggs and milk in it) which helps negate any potential problems from not getting the B3. If it were more a mainstay of our diet, or I even had it more than once a month or so, I would definitely take further steps to soak it. If you experiment with it, please let me know…I’d love to see how to change it to include that. 🙂
Also, I generally eat this with a good amount of protein (and it does have butter, eggs and milk in it) which helps negate any potential problems from not getting the B3. If it were more a mainstay of our diet, or I even had it more than once a month or so, I would definitely take further steps to soak it. If you experiment with it, please let me know…I’d love to see how to change it to include that. 🙂
Thanks, I will experiment and let you know!
Thanks, I will experiment and let you know!
Hi! I am going to try your recipe. Can I just use brown rice flour without it being sprouted? please let me know.
Thanks 🙂
Hi Veronique,
You can use non-sprouted brown rice flour without issue in the recipe. Nutritionally speaking, the sprouted flour is easier to digest and has reduced phytic acid (an anti-nutrient that inhibits mineral absorption) but the recipe will still work with regular rice flour (white or brown). Hope that helps!
Hi! I am going to try your recipe. Can I just use brown rice flour without it being sprouted? please let me know.
Thanks 🙂
Hi Veronique,
You can use non-sprouted brown rice flour without issue in the recipe. Nutritionally speaking, the sprouted flour is easier to digest and has reduced phytic acid (an anti-nutrient that inhibits mineral absorption) but the recipe will still work with regular rice flour (white or brown). Hope that helps!