fariha baloch gluten free

Gluten Free Cornbread Recipe

Gluten free diet shouldn’t mean missing out on breads and cake. I love to take carbs in my breakfast and at tea time. Usually gluten free breads are a bit dry for me and I always have to take butter or cream with it so it becomes easy to swallow. Now rather than buying breads from the market I am learning to bake my own.I recently tried an amazing gluten free cornbread recipe and it was rich in taste and texture.

So Today I am giving you this head turning recipe of sweet cornbread that you can enjoy at breakfast. If you have celiac  disease or your are just trying a gluten free diet then this is a 100% recommendation.

fariha baloch gluten free cornbread recipe
Take your notebook out and start with following the steps.


Cornmeal – 1.5 cups
Sugar – 1 cup (White, brown or raw)
Gluten Free All Purpose Flour – ½ cup
Salt – 1 tspn
Baking Powder – 1 tspn
Melted Butter- 250g
Vegetable oil – 2/3 cup
Honey – 2 tbpn
2 eggs
Butter Milk – 1 cup
*If you do not have butter milk then add 2-3 tablespoon of lemon juice in regular milk (it will give the same texture and taste to the bread)


  1. Take a large bowl and add all the dry ingredients in it. Including cornmeal, baking powder, all-purpose flour, sugar and salt.
  2. Combine it really well with the help of a spoon and put it aside.
  3. Now melt your butter in microwave and let it cool. (bring it to room temperature)
  4. Take another large bowl and beat eggs in it. Beat it for 2-3 minutes with the help of an electric beater. Now add butter milk in it and beat it util well combined.
  5. Now we will add melted butter and honey in our liquid mixture. Blend it all together.
  6. Now add vegetable oil. We are using vegetable oil to make our bread super moist and cakey
  7. Now beat everything for 2-3 minutes or until mixed well.
  8. Keep that in mind that honey takes a little bit longer to blend with other things. So its important to beat till all the ingredients are evenly mixed.
  9. Now add in the dry ingredients slowly and keep on blending both the wet and dry ingredients to make a batter . If the batter is too think then you can add a bit of milk to manage its consistency.
  10. Consistency of the batter should be a bit thicker than a pancake mixture.
  11. Now preheat your oven at 280 degrees.
  12. Pour your cornbread mixture in a bread baking pan (Don’t forget to oil the sides and the base of your tray before pouring the mixture)
  13. Now bake it for 30-40 minutes. Keep on checking by putting a knife or toothpick in the center of your baking pan. The moment your knife or toothpick comes out clean take out your pan from the oven.
  14. Let it cool down and cut it into pieces to enjoy it with tea or coffee.


  • Melted butter should be brought to room temperature before using.
  • It’s important to let it cool properly before cutting.
  • If your batter is too think you can add more milk to make it an even paste. If it’s too runny then add cornmeal in it.

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