Sweet Gluten-Free Cornbread

Sweet gluten-free cornbread

This moist, sweet, gluten-free cornbread recipe is the perfect companion to chili or stew on a cold, winter day.

Allergen Information

 Free from Fish, Peanuts, Shellfish, Soy, Tree Nuts, Wheat
Contains dairy and eggs.



  1. In a glass measuring cup, measure buttermilk then add baking soda, mix together and let sit.
  2. In a large mixing bowl, melt butter in microwave. Add sugar and use a spatula or wooden spoon to mix into butter. Add eggs. Add buttermilk/baking soda to the butter/sugar/egg mixture and mix just until combined.
  3. In a separate bowl, whisk together cornmeal, gluten-free flour, xanthan and salt. Add to wet ingredients and stir. Pour into greased 13×9-inch pan.
  4. Bake at 375° for 35-40 minutes or until a toothpick inserted in center comes out with crumbs only and top of cornbread doesn’t sink in if pressed with fingertip. Let cool at least 5 minutes or longer, until desired temperature for serving.

Makes about 20.


About Dan Bates

Dan is severely allergic to peanuts, soy, and other legumes. When he's not manning the helm at Peanut Envy, he enjoys drinking craft beer, rooting for the Yankees, and spending time with his family in Connecticut.

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