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Corn Bread

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5 star  Avg. rating 5 from 6 votes.

Recipe Information

Category: Breads
Recipe Created By: Amy Hugon



1/2 cup sugar
1/4 cup rice flour
1/2 tsp xanthan gum
1/4 cup tapioca flour
1 tsp Egg Replacer
4 Tbsp margarine
1 1/2 cup yellow cornmeal
1 cup corn


Thaw frozen corn or drain canned corn. Run through food processor briefly. Mix all ingredients together. Pour into 8x8" pan and bake at 450 °F for 30 minutes.



Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.

Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.

Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.

 This recipe is free of:
 Milk  Peanut  Egg  Soy  Tree nut
 Gluten  Wheat  Fish  Shellfish  Sesame

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I'm new to gluten-free baking, and I desperately wanted this to work. I followed the directions exactly, but ended up with a cornbrick instead of cornbread. Very dense and crispy on the bottom. Any suggestions? I think I'll try again and not bake it so long, but I'd love to hear if there are any tricks to getting this to rise a little.

Kathy P - KFA Admin 10/13/2015 9:14:57 AM

Sorry it didn't work well for you. Have you ever checked your oven temp? An inexpensive oven thermometer can tell you if your oven runs hot and you need to adjust the temp setting.

Also, this recipe doesn't have any leavening besides the egg replacer. It's going to be fairly dense.

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