Gluten Free Cornbread

Gluten Free Cornbread

Here is a great old-fashioned recipe for no flour cornbread that has no sweetener in it, as some of the modern versions have. Some of the old fashioned recipes tend to have more fat in them, but if you don’t have a cholesterol problem, then check out the taste.

Gluten Free Cornbread


  • 2 eggs
  • 2 cups buttermilk
  • 2 cups white cornmeal
  • 1-teaspoon baking powder
  • 1-teaspoon baking soda
  • 1/4 cup bacon grease
  • 1 old fashioned skillet that is oven proof.


Preheat the oven to 425 degrees.

Mix first 5 ingredients in a mixing bowl and mix with a whisk.

Put bacon grease in the 10″ skillet over medium high heat, and watch it carefully (don’t want a grease fire!) when it gets good and hot, pour into the batter, stirring as you pour. Then pour the mixture back into the skillet.

Place the skillet on the middle rack of your oven, and bake until springy and pulling away from the sides.

Remove from oven and tip onto serving plate and serve with plenty of butter!

You can make different versions of this recipe. You can replace the bacon grease with margarine or other cooking oils, you can also cook the bread right on the stovetop for 15-20 minutes on med heat.. but watch it carefully.

This cornbread is great for stews, chili, anything…

So, if you have had to change your diet because of wheat gluten, then start collecting recipes, and keep some ingredients on hand for some of these great tasting recipes. You can also purchase many gluten free mixes now, and these would be great to keep in your pantry, for those days, you just don’t know what to eat. When eating gluten free, it can be hard in the beginning, but if you stock your pantry and kitchen with lots of good gluten free choices, you will feel better, and your family will eat them right along with you. It doesn’t hurt them to switch their grains once in a while!

The Author:

For great gluten free products, and to watch gluten free biscuits being made video, click here Article and website by Diane Palmer

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