Gluten-free Corn-free Cornbread


I’ve gotten used to making baked goods without wheat, eggs and dairy, but when I decided I wanted to create a corn-free cornbread, that seemed a little over-the-top.

You might ask “Why? Why create a corn-free cornbread?”. For years I’ve suspected I might have some issues with corn (even organic corn) but our family loves cornbread, so I wanted to give it a try.

And when I discovered millet grits, I realized it could be a possibility. When I served the bread to company earlier this week (folks who don’t eat whole natural foods or gluten-free) were won over by the bread and couldn’t believe it was gluten-free, say nothing about corn-free!

I hope you are equally impressed!


Corn-free Cornbread

1 1/2 cup millet grits

3/4 cup brown rice flour

3/4 cup sorghum flour

1/4 cup almond meal

2 tsp. baking powder

1/4 tsp. baking soda

1 tsp. sea salt


2 1/2 cups water

1 tsp. apple cider vinegar

1/3 cup oil/butter

up to 1/4 cup honey

1/2 cup ground flax


Combine dry ingredients and wet ingredients separately, then combine and pour into an oiled medium rectangular baking pan. Bake at 400 for 30 minutes.

© 2010 Kim Wilson,


For even more gluten-free recipes – including cookies, bars, brownies, desserts, snacks, entrees (the list goes on) – check out this book!

gluten free recipes cookies - everyday gluten free

Kim Wilson

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