GFCF Southern Style Cornbread

Gfcf Southern Style Cornbread Recipe

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Victoria Meyers


"This cornbread is even better than the old Bisquick cornbread I used to make before we went GFCF. I like it because it is softer and less grainy than typical cornbread (GF AND Soft?? YES)
Everyone I have served this too has told me it's better than traditional cornbread with gluten!

**I use a flour mix from in my recipe."


★★★★★ 1 vote

10 Min
25 Min



  • 1 c
    **glad flour or other gluten free flour mix
  • 1 c
    organic corn meal
  • 2 tsp
    xanthan gum
  • 4 tsp
    aluminum free baking powder
  • 1/2 tsp
    pink himalayan sea salt
  • 2 Tbsp
    dried italion seasoning, parsley, rosemary or dill *optional

  • 1/3 c
    raw granulated sugar, raw honey, agave nectar or molasses *optional
  • 2
    beaten eggs
  • 1 c
    casien free milk ( i use coconut or almond- soy works too) or water
  • 1 Tbsp
    apple cider vinegar
  • 1/3 c
    melted coconut oil
  • PAN

  • ·
    for best results use a 10 inch well seasoned cast iron skillet
  • ·
    if you don't have cast iron you can use a 9 inch round or square cake pan, or even a glass pan but it won't taste quite as good :)

How to Make GFCF Southern Style Cornbread


  1. Preheat oven to 450 F. Heat coconut oil in a cast iron skillet if using, or just melt it in your baking pan while the oven preheats.
  2. Add 1 tbsp vinegar to 1 cup casein free milk or water and set aside
  3. Mix together dry ingredients with a whisk.
  4. Make a well in your dry mixture and add remaining ingredients. Mix well.
  5. Pour batter into hot greased skillet, or baking pan. Bake until the sides pull away from the pan a bit and the top will usually crack a bit.
  6. A Note about Gluten and Casein Free Ingredients: Since my family began this diet, we have discovered that you always have to read the labels on the foods you buy. This week when shopping I may buy something that is clearly gfcf and next week when I look for the same item I will notice they have changed the ingredient list adding dry milk, or maltodextrin, or some other questionable ingredient. I find that it's best to stick to unprocessed foods whenever possible- make it from scratch. My son is on the autism spectrum, its not the end of the world if he gets a little gluten or casein, while it may ruin his day, it isn't life threatening. I always watch him for symptoms and note the offending food. Please keep this in mind while selecting your ingredients for my GFCF recipes. Happy Careful Shopping! :)

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