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Gluten-Free Cornbread

Author: Kelly the Kitchen Kop



  • In medium saucepan (I use stainless steel) melt the butter, and then take it off the heat.  Whisk in the cream/milk, and then the eggs, sugar, and salt.  Stir in the cornbread mix, just until it's mixed in, and then the corn.  Spread into a buttered 9×13 ceramic or glass baking dish.
  • Bake at 350* until top is set and it's all golden brown.  About 55 minutes.
  • Serve with plenty of pastured butter — yum!
  • NOTE:  Because I like experimenting, next time I plan to try it without the mix and substitute baking powderorganic cornmeal, and either some einkorn flour OR a gluten-free flour depending on who is eating with us.  I'll keep you posted.