1 9×9-inch pan of cornbread

Prep/Cooking Time

10 mins prep, bake 20-25 mins

Good For

Appetizer, Side, Snack

A great accompaniment to breakfast, soups, stew… pretty much anything! A quick and easy great summer bread. Kinda’ sweet, salty and so utterly delicious—you can’t even tell it’s gluten-free! Also, it is so moist and springy that it holds it’s consistency for up to 3 days after baking, in a sealed container!



  • 1/4 cup butter plus a bit more for greasing the pan
  • 1 cup buttermilk (or plain milk with 1 tbsp lemon juice)
  • 2 eggs
  • 1 cup fine yellow cornmeal
  • 1 cup millet flour
  • 1/4 cup sugar
  • 2 tsp baking powder
  • 1.5 tsp salt
  • 1 tsp xanthum gum

The Steps to Take

Step 1

Preheat oven to 400F.

Step 2

Mix all dry ingredients together in a bowl and set aside.

Step 3

Mix all wet ingredients in a stand mixer then fold in dry ingredients. Be careful not to over mix!

Step 4

Pour into pan and smooth out with a spatula.

Step 5

Bake in oven for 20-25 mins until light golden brown. 

Step 6

Allow to cool and then cut into squares. Serve and enjoy!

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