This recipe yields a light and fluffy gluten free, dairy free cornbread. Cornbread is light and fluffy, but somewhat crumbly. Letting cool for 5 to 10 minutes before serving helps with crumble.
Add 1 teaspoon of xanthan gum to the mix for great results. You can also add a spoonful of honey for added sweetness.
Wow. Can't even tell it's gluten-free! I also used Bob's Red Mill GF All Purpose Flour instead of the millet and rice flour. Also, I used 1 tsp xanthan gum & 2 tsp baking powder (instead of 1 TBSP/3 tsp of baking powder). Definitely will use again. - 18 Oct 2011 (Review from Allrecipes USA and Canada)
Very good basic recipe. I served it with thick beef stew and it was great. Could easily be adapted to add cheese, corn, or buttermilk if you plan on serving alone. I also used Bob's Red Mill All Purpose Flour instead of millet and rice flour. I love that the cornbread came out nice and fluffly, but still holds its shape. Gluten free breads and cornbread tend to fall apart, but not this one. I plan on making again and adding applesauce and cinnamon for more of a breakfast type bread. Thanks! Great recipe! - 05 Sep 2011 (Review from Allrecipes USA and Canada)
This is a very dry cornbread, but once you get used to the fact that gluten free is going to be different from a wheat flour product, it's fine! I tried to make my own millet flour. It didn't work well, so I used the millet anyway! I found that I had rice bran instead of rice flour, but it worked well for this! I made this thinner than the recipe by putting it into a 9x13 pan, and it was done in 20 minutes. Thanks for the great recipe! - 06 Jun 2011 (Review from Allrecipes USA and Canada)