Dr. Jo’s Gluten-Free Corn Bread

by Dr Jo

Gluten-free Cornbread








Preheat oven to 450 degrees F.

Mix the following dry ingredients together:

3 cups corn meal

1 teaspoon salt

1 Tablespoon baking powder

3/8 teaspoon vitamin C powder (ascorbic acid)

1/8 teaspoon xanthan gum (optional)


Mix the following wet ingredients together:

5/8 cup grape seed oil

1½ cups of water


Then beat in one egg with the liquid ingredients (If you’re allergic to eggs, just leave the egg out. The cornbread crumbles a bit more easily without the egg – but that’s ok when making corn bread stuffing for your turkey.)


Stir all ingredients together until barely mixed. I pour this mixture into 2 pans; a 7 inch greased cast iron skillet and a 9 x 9 inch Corning ware dish. I love the way it browns on the bottom in the iron skillet, so if you have 2 skillets cook it all in the skillets. To augment the browning preheat skillets in the oven while mixing the cornbread, then rub with a little coconut oil to prevent sticking. Bake 10 to 15 minutes until done in center.


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