Crusty Whole-Grain Cornbread

Crusty Whole-Grain Cornbread — Gluten-Free

Crusty Whole-Grain Cornbread

Crusty Whole-Grain Cornbread

Honey drizzled over warm, whole-grain cornbread…wonderful!  Raspberry preserves spread over a another wedge…delicious! During a week of making extra-easy meals, I really enjoyed a simple pan of crusty cornbread. Some of it went with soup. I toasted another wedge in the oven to go with chili and beans. The last piece was pan-grilled to go with eggs for breakfast.

Gluten-free living can be a little more challenging when I don’t feel like fussing around in the kitchen, but this recipe is quick and easy to make…and so versatile.

The most important part of the directions to make it has to do with the pan and how it’s preheated.  A cast iron skillet is best, or a large ceramic quiche pan or pie plate will also work. The idea is to preheat the skillet or pan with a little of the bacon drippings or oil until it’s almost smoking. My grandmother’s generation thought that is what helps bake cornbread with a crisp, tasty crust!

This gluten-free corn bread also works well to make dressing for holiday turkeys or stuffing for a winter squash.

What would you have with a slice of cornbread?


Crusty Whole-Grain Cornbread — Gluten-Free

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes


1 Cup Cornmeal, Whole-grain, finely ground, or “Masa” (organic if possible)

1 Cup Cornmeal, Whole-grain, medium ground (organic if possible)

(or you can use all the same grind of cornmeal, if you prefer)

2 Tbsp. Agave Nectar or Honey, or 1/4 Cup Sugar

2 Teaspoons Baking Powder

3/4 Teaspoon Salt

1 Teaspoon Xanthan Gum, optional

2 Large Eggs

1 Cup Milk, 1% Lowfat, or milk substitute

1 Tablespoon Bacon Drippings, or Oil

1/4 Cup Oil


Preheat oven to 425F.

Put the bacon drippings in a 9-inch cast iron skillet or 9- or 10-inch ceramic or glass baking dish in the oven.

Stir together the dry ingredients in mixing bowl; xanthan gum is optional.

Measure milk into measuring pitcher; add oil; add eggs; whisk or stir with a fork.

Pour onto dry ingredients and whisk (or use rotary beater) till just smooth.(Do not overbeat.)

When drippings in pan are hot (just about smoking!) quickly pour in the batter and bake for 20 to 25 minutes.

Top should be lightly browned and firm.

Serve immediately.

–For thinner cornbread, use two 8-inch pans. Bake for 12-15 minutes.

–To make Corn Sticks, use same method with corn-stick pans, filling 2/3 full and baking for 10-12 minutes. Makes 18.



Linked to:

Simply Sugar & Gluten-Free’s Slightly Indulgent Tuesday

Gluten-Free Homemaker’s Gluten-Free Wednesday

Miz Helen’s Country Cottage Full Plate Thursday

The King’s Court IV What’s Cooking Wednesday

– The Nourishing Gourmet’s Pennywise Platter Thursday

Frugal Follies’ Frugal Food Thursday

– Cybele Pascal’s Allergy Friendly Friday



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  • emm

    June 14, 2011

    I made THE worst ever gf cornbread the other day! I will have to try yours out instead! :-) It’s looks lovely.

    • Pat

      June 14, 2011

      For a seemingly simple recipe, I’ve had some colossal flops with cornbread, too. I hope you like this one.

  • Miz Helen

    May 28, 2011

    Hi Pat,
    We make Cornbread often and I love a nice preserves or jam with a hot slice of cornbread. I see that you use a fine grind and a medium grind, I will have to try that. Thanks for sharing with Full Plate Thursday and come back soon!

    • Pat

      May 30, 2011

      Thanks! The fine-ground meal makes a sweeter flavor to me, and I really like the crunchier texture the medium-ground meal gives.

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