Gluten free cornbread is always included at every Thanksgiving and Christmas of mine. It's almost a must have at every Thanksgiving dinner and it's one of my favorites too! I hate recipes with tons of ingredients because when you're preparing for Thanksgiving, the more time you can save, the better. I share this gluten-free cornbread recipe of mine every year because it is so easy to make, and delicious too! It's gluten-free and can be made dairy free as well with the milk listed below. You really wouldn't know it's gluten-free if you served at Thanksgiving and I know it's a recipe everyone at the dinner table would enjoy.
What people have said about this gluten-free cornbread recipe:
"This is delicious and moist! Best cornbread I have had in years."
"I made corn muffins instead of corn bread (no changes to the recipe), and they were fantastic. My whole family loved them!"
"I made this cornbread yesterday and it was amazing. I'd been missing cornbread so much since I had to gluten free. It was so close to the recipe I used to use that I ate almost half pan by myself!"
What people have said about this gluten-free cornbread recipe:
"This is delicious and moist! Best cornbread I have had in years."
"I made corn muffins instead of corn bread (no changes to the recipe), and they were fantastic. My whole family loved them!"
"I made this cornbread yesterday and it was amazing. I'd been missing cornbread so much since I had to gluten free. It was so close to the recipe I used to use that I ate almost half pan by myself!"
Ingredients:
- 1 cup gluten-free bisquick (see link)
- 3/4 cup yellow cornmeal
- 2/3 cup refined sugar
- 1 teaspoon salt
- 1 egg
- 1 cup milk (Soy, Almond, or Coconut is dairy free)
- 1/3 cup applesauce
- Preheat oven to 400 degrees F. Spray or lightly grease a 9 inch cake pan.
- In a large bowl, combine gluten free Bisquick, cornmeal, sugar, salt
- Stir in egg, milk and applesauce until well combined. Pour batter into prepared pan.
- Bake in preheated oven for 20 to 25 minutes, or until a toothpick comes out clean. Enjoy!
If you can include the size of the pan you used for the corn bread that is in the photo or the servings per receipe, that would be great!!
ReplyDeleteI used a muffin tin. Made 9 muffins and did use toothpick after 20 minutes, but was a little undercooked.
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DeleteSorry, just saw that you posted to bake the mixture in a 9 inch cake pan!
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ReplyDeleteI was looking for a recipe to replace the 1 box of Jiffy cornbread mix for my corn pudding and this is it, I hope. I need to replace the box of dry cornbread mix. Do you think this will work? The recipe is as follows:
ReplyDelete1 box Jiffy cornbread mix,1 can cream corn, 1 can kernel corn, 1 cup sour cream, 1 stick butter...melted. mix together and bake@ 350 for 50 minutes. It is fabulous!!
ReplyDeleteMichele said...
I was looking for a recipe to replace the 1 box of Jiffy cornbread mix for my corn pudding and this is it, I hope. I need to replace the box of dry cornbread mix. Do you think this will work? The recipe is as follows:
1 box Jiffy cornbread mix,1 can cream corn, 1 can kernel corn, 1 cup sour cream, 1 stick butter...melted. mix together and bake@ 350 for 50 minutes. It is fabulous!!
So if you are replacing jiffy mix and adding corn sour cream butter etc. How much greater bisquick and meal are you using. Thanks In Advance! Be Blessed!!
DeleteI think it would work ok! I don't see why not. It has great texture and is like any other cornbread except it's gluten-free!
ReplyDeleteSo how is this better -- bisquick ingredients: enriched flour bleached (wheat flour, niacin, iron, thiamin, mononitrate, riboflavin, folic acid), partially hydrogenated soybean and/or cottonseed oil, leavening (baking soda, soduim aluminum phosphate, monocalcium phosphate), dextrose, salt. Enriched flour has gluten, dextrose is sugar, soy is bad and cottonseed oil is rancid! How again is this better for you?
ReplyDeleteGluten-free bisquick is different from original bisquick and features different ingredients. Also I never said it was better for you. Any cornbread recipe of course isn't going to be healthy but it's always nice to give people options for those who cannot enjoy it. This is just an easy gluten-free alternative to cornbread but I never said it was better.
ReplyDeleteThanks Taylor! Glad you spoke up. Audrey
DeleteTaylor - Thank you thank you thank you---- I am hosting Thanksgiving tomorrow and my niece was recently diagnosed with Celiac. YOU HAVE SAVED me. thank you so much. Your site is beautiful and helpful!
ReplyDeleteThis is delicious and moist! Best cornbread I have Had in years. Thanks!
ReplyDeleteNo problem! Glad you liked it!
ReplyDeleteMy roommate (Celiac) and me (not) made this for dinner tonight, and it was all kinds of wonderful. I couldn't even tell it was gluten free!
ReplyDeleteHave you developed at lot of the recipes on here yourself? If so, color me impressed! If not, I'm still impressed by the number of recipes you've curated here.
I actually have developed all these recipes myself besides the ones where I source the developer. Glad you and your roommate liked it! Thanks for commenting! :)
ReplyDeleteTaylor, thank you for your lovely recipe. Can't wait to try it! Makes me so sad for you and other food bloggers who have to tolerate those mean and nasty folks who are so ready and eager to post arrogant and critical comments. Hope you are able to look beyond them to the people who appreciate what you are doing. Take care, and God bless you!
ReplyDeletejust found your site! Thank you so much for sharing your recipes. I like making 'regular food' without a lot of weird ingredients. Since my husband doesn't need to eat gluten free, I like recipes that don't seem that much changed. This corn bread fits the bill!
ReplyDeleteYes Taylor first time on your site. I Love it. I have Celiac Disease as well!!
DeleteI make gluten-free corn bread with corn meal only. I like it better than any with flour, including Bisquick!
ReplyDeleteExcellent cornbread recipe! Thanks for posting it. I exchanged a couple of measurements....a little under 1/2 cup of sugar and 1 cup of cornmeal. It was wonderful. =)
ReplyDeleteHi - I hope you still check this thread!! :) I have all the ingredients to make this tonight EXCEPT the applesauce. Is there something else I could substitute? Another egg perhaps? Thanks in advance!
ReplyDeleteHi Rene! The applesauce is what makes it sweater so I would try adding more milk and possibly some more sugar to sweeten it. I've never tried it without applesauce so I can't make any promises! Hope that helps and good luck!
ReplyDeleteInstead of applesauce, how about using 1/3 c butter, melt it in a10" cast iron fry pan, then pour it into the ingredients, then add everything to the hot cast iron fry pan and bake. That's how I've been making my cornbread, but I'm going to try it with the bisquik now.
DeleteI made corn muffins instead of corn bread (no changes to the recipe), and they were fantastic. My whole family loved them. Thank you so much!
ReplyDeleteThank you for sharing your own recipes that we can easily make and enjoy! I don't have the skills to come up with my own GF recipes, so I sincerely appreciate your talent!
ReplyDeleteI made this cornbread yesterday and it was amazing. I'd been missing cornbread so much since I had to gluten free. I made one small change, which was substituting 1/4 cup melted butter for the applesauce. It was so close to the recipe I used to use that I ate almost half pan by myself yesterday. Thank you so much this recipe.
ReplyDeleteYou're welcome all! It's one of my favorites!
ReplyDeleteDo you think this would work if I substituted my gluten free flour blend for the bisquick? Thx!
ReplyDeleteIt was very good! My family even thought it was better than Jiffy mix! Thank you!
ReplyDeleteSometimes I like sweet cornbread but overall I'd rather have it not so sweet. Do you know what to replace the sugar with in this recipe? Besides that it seems great and easy to make!!
ReplyDeleteHow many does this recipe serve? I am planning on making it for a big crowd to go with Chili.
ReplyDeleteHow many does this recipe serve? I am planning on making it for a big crowd to go with Chili.
ReplyDeleteHi what a great recipe especially for such a young blogger!! I hope you still read these comments, I was wondering what brand or brands of Cornmeal you like and do they have to say gluten free or just plain old cornmeal?? So confused thanx!
ReplyDeleteI just made this tonight and it was great! Thanks so much!
ReplyDeleteI made this cornbread for Thanksgiving (I had a guest with Celiacs) Everyone loved it. My daughter devoured it and she can be picky. Thanks so much for this recipe.
ReplyDeleteWhere do you buy gluten free cornmeal?
ReplyDeleteCornmeal should be easily found in most grocery stores in the baking aisle. I've never hard problems finding it!
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ReplyDeleteI love this recipe! Thank you for sharing it. Found all the ingredients at Walmart, and even though I've screwed up both times trying this, the results have been delicious!
ReplyDeleteFirst time, I didn't have apple sauce, so I used 2-3 Tbsp of melted butter, 1/2 the sugar and poured it all in a 9" aluminum pie pan. It was delicious!
Second time, I used Swerve erythritol sweetener, still no applesauce, and forgot the salt. It was chewier and cakier but again, super yummy! Going to try it again today the right way. Thank you so much for this recipe!