• Home
  • About
    • Privacy Policy
  • Blog
  • Prep-Ahead Meals Cookbooks
  • Recipes
  • Lifestyle
  • Gardening
  • Kid’s Activities
  • Gluten-Free Recipes
  • Budgeting Tips
↑

Premeditated Leftovers™

Prep-Ahead Meals, Cooking Tips, and Frugal Living

  • Cookbooks
    • Prep-Ahead Breakfasts and Lunches
    • Prep-Ahead Meals From Scratch
  • Recipe Index
  • Members Area
    • Member Login
    • Join Us
  • Home
  • Blog
  • Recipes
  • Gluten-Free Recipes
  • Lifestyle
  • Garden
  • DIY
  • Kids
  • Budget

You are here: Home / Gluten-Free Flavor-Full / Gluten-Free Corn Bread

Gluten-Free Corn Bread

June 22, 2010 by Alea Milham 2 Comments

This post may contain affiliate links. Read our disclosure policy here.
97 shares
  • Share
  • Tweet

My kids used to put butter and honey on their cornbread, but eat it plain since I came up with this recipe. It is a moist, sweet cornbread and perfectly compliments a spicy chili or stew. My kids like to eat the leftovers for breakfast, but if you are only cooking for one or two, you can bake it in muffin tins and freeze the leftovers for later use.

Ingredients:June2010 082
3/4 cup corn meal
1/2 cup white rice flour
1/2 cup tapioca flour

1/4 cup potato starch
1 teaspoon xathan gum
1/4 cup honey
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk (or dairy-free milk substitute)
1 egg, beaten
1/4 oil

Blend all dry ingredients. Mix in all remaining ingredients; stir just long enough to ensure dry ingredients are moist. Pour batter into a greased 8×8 pan. Bake at 400 degrees for 20 – 25 minutes or until an inserted toothpick comes out clean.

For more delicious, gluten-free recipes, visit Slightly Indulgent Tuesdays at Simply Sugar & Gluten-Free.

97 shares
  • Share
  • Tweet

About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Prep-Ahead Breakfasts and Lunches by Alea Milham

Search

Prep-Ahead Meals from Scratch Where to Buy

Recent Articles:

Grain-free Sweet Potato Muffins with Chai Spices

Grain-Free Sweet Potato Muffins with Chai Spices

Gluten-free mocha chocolate chip muffins in a lined basket.

Grain-Free Mocha Chocolate Chip Muffins

Gluten-Free Substitutions for the Recipes in Prep-Ahead Breakfasts and Lunches

Gluten-Free Substitutions for the Recipes in Prep-Ahead Breakfasts and Lunches

BROWSE:

  • Blog
  • Cookbooks
  • Recipe Index
  • Members Area

ABOUT:

  • About
  • Contact
  • Privacy Policy
  • Disclosure

Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.

Copyright ©2022, Premeditated Leftovers™. All Rights Reserved.
Design by Pixel Me Designs
97 shares