Gluten Free Thanksgiving Cornbread


by: Jesika Rose

Since kindergarten I've been making cornbread every year for Thanksgiving. It turns out the recipe came from the back of the Indian Head Corn Meal bag, but over the years my mom and I have altered it to make it more to our liking. This year, going gluten-free, I gave it a go at making it gluten-free. It's still moist yet fluffy, every bit as rustic and perfect for Thanksgiving as the all purpose flour version.


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serves: 6-8

1 cup corn meal

1/4 cup sorghum flour

1/4 cup brown rice flour

1/4 cup white rice flour

1/4 cup tapioca flour

1 tsp xanthan gum

3 tsp gluten free baking powder

3/4 tsp salt

3/8 cup granulated sugar

1/4 cup shortening

1 cup of whole milk

1 egg, beaten

Nutrition Facts
Gluten Free Thanksgiving Cornbread

Servings Per Recipe: 6

Amount per Serving

Calories: 279

  • Total Fat: 11.1 g
  •     Saturated Fat: 3.2 g
  •     Trans Fat: 1.1 g
  • Cholesterol: 31.3 mg
  • Sodium: 329.4 mg
  • Total Carbs: 46.4 g
  •     Dietary Fiber: 10.9 g
  •     Sugars: 15 g
  • Protein: 4.5 g

how is this calculated?

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1.  Preheat the oven to 425?F and grease a 8" X 4" pan (I use shortening).

2.  Mix the cornmeal, all the flours, and the xanthan gum together. No mixer is needed for this recipe.

3.  Add the salt and baking powder. Mix til evenly distributed.

4.  Mix in the sugar. The original recipe is 1/4 of a cup, I added the extra 1/8 over the years. It is nowhere near as sweet as say a corn muffin though. It just brightens the loaf a bit.

5.  Cut in the shortening. I use a large salad fork and cut in about 1/2 Tbsp at a time. You basically just want to mash in the shortening using the back of the fork/spoon against the side of the bowl. It should be well distributed and there shouldn't be any real chunks of it. The mixture will get an even coarser, sandy like texture.

6.  Mix the beaten egg into the milk.

7.  Gradually add the dry mixture to the wet mixture. It will have a coarse texture. Make sure all of the dry ingredients are moistened.

8.  Pour into a greased 8" X 4" pan. Bake in the middle of the oven for 25-30 minutes. I did 20 minutes, then it needed another 5 at least. It still needed 2-3 minutes after that too. You just want to make sure a toothpick comes out clean. If the top starts to brown too much you can also cover it in foil.

9.  Allow it to cool before you pop it out. Serve warm.

Cooks' note:
This goes perfectly with cranberry sauce or toasted with a little butter. It stores well for a week or so in an airtight container in the fridge. For a few days it's okay to leave out.

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