Sweet Gluten-Free Corn Bread

This sweet corn bread is a great accompaniment to a hearty pot of chili. For extra texture and flavor add 1⁄2 cup cooked and drained sweet corn kernels and 4 slices cooked and crumbled bacon to the batter before baking.

Serves: 6Hands-on: 10 minutesTotal: 40 minutesDifficulty: Easy

Serves: 6


  • 1⁄3 cup brown rice flour
  • 2⁄3 cup arrowroot starch
  • 2⁄3 cup gluten-free cornmeal
  • 1 tsp. xanthan gum
  • 2 tsp. baking powder
  • 1⁄2 tsp. salt
  • 3 Tbsp. granulated sugar
  • 1⁄4 cup canola oil
  • 2 large eggs
  • 1 cup whole milk


  • Preheat oven to 425°F.
  • In a large bowl whisk together brown rice flour, arrowroot starch, and cornmeal. Add xanthan gum, baking powder, salt, and sugar. Mix thoroughly. In a smaller bowl mix together oil, eggs, and milk.
  • Mix wet ingredients into dry ingredients with a fork until you have a thick batter. Grease a cast-iron skillet and pour batter into the pan. Spread the batter evenly over the whole pan.
  • Bake corn bread for 18 to 20 minutes, until golden brown and crispy around the edges. Cool for 10 minutes before slicing and serving.