Gluten-free Cornbread

Gluten-free Cornbread

"cornbread" (CC BY-NC-ND 2.0) by James Nord


  • 1 cup of fine Yellow Cornmeal
  • 1 cup of Gluten Free All-purpose Flour
  • 1 teaspoon of Baking Powder
  • ½ teaspoon of Salt
  • ½ cup (1 stick) of Butter or Soy Free Vegan Butter
  • 2 Large Eggs
  • 1 tablespoon of Honey or Maple Syrup
  • 1 cup of Milk or Dairy free Milk of Choice


  1. In a large bowl, combine the cornmeal, gluten free flour, baking powder and salt. Give it a good mix and set it aside.
  2. Melt the butter in a sauce pan on a medium heat. Stir to completely melt it. Add melted butter, eggs, milk, honey or maple syrup in a glass bowl. Whisk it well.
  3. Add the cornmeal mixture into the egg-butter mix and gently fold in.
  4. Transfer the batter to a well-greased 6-inch cake pan. Cover it will a foil.
  5. Add about 3 cups of water in the VitaClay pot (VM7800-5C or -5S). Place the cake pan on a steam tray in your clay pot. The water should not touch the pan.
  6. Set on “FAST/STEAM” with the “- / +” to cook for 30-40 minutes.
  7. When cooking is done, let the cornbread cool for 10 minutes before taking it out of the pan.
  8. Slice and serve it warm with a pat of butter or soy free vegan butter.

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