Gluten Free Corn Bread

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Gluten Free Corn BreadUsually, I get all my ingredients out before putting a recipe together but this time I didn't. When I was ready to mix up the milk and eggs, I realized I didn't have any milk. I just stored the dry ingredients in a jar and made the corn bread several days later after a trip to the grocery store. It just took a few minutes to finish the recipe.


We love this corn bread. It is moist and great heated up in the toaster oven. Because I'm the only one that has to eat gluten free, I freeze what is left after one meal. Later, I take out what I need, put it in the toaster oven frozen for about 10 minutes. It's like eating it fresh baked out of the oven.

Yield: 18 muffins


Gluten Free Corn Bread


  1. Preheat oven to 400 degrees F.
  2. Mix dry ingredients in medium mixing bowl.
  3. In another mixing bowl, beat eggs with mixer and add milk and oil.
  4. Pour this into the dry ingredients and beat together until smooth.
  5. Bake approximately 20 minutes until browned.

If making muffins, spray the muffin pans with Pam and pour batter into tins filling 3/4 full. If making a sheet of corn bread, pour batter into a greased 2 quart baking dish.

Gluten Free Corn Bread

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