<<Disclaimer: Verify this information before applying it to your situation.>> Thanks for all the input--I looked up Cornbread in the archives and picked one out of that hat called Amazing Cornbread....it was awful!! Gluey and sticky and icky....I'm countin' on you folks to do better ;O)) Here's the rundown: Recipe 1: Shellie, this is the recipe that I developed; it freezes well. 1 cup rice flour 1 cup yellow cornmeal (sometimes I add about 1/4 cup blue cornmeal and use 3/4 cup yellow) 2 tbls. sugar 1 tbl. baking powder 1 tsp. salt 1/4 cup veg. oil 3 eggs, beaten 1/2 cup buttermilk enough milk, or a combination of milk and water, to make a pourable batter Coat baking pan with oil and preheat in 400 degree oven, then pour batter into pan and bake at 400 degrees for about 15 to 20 minutes. Hope you enjoy, Brian Askew Tylertown, Mississippi Recipe 2: Roben Ryberg's book The Gluten Free Kitchen, page 88 and 89. Recipe 3: Take your cornbread receipe from your cookbook (Betty Crocker, etc....). Instead of adding flour, use corn flour (sometimes called mesa, from the groc. store). Use the same amount called for. You wont be able to tell its gluten free. Make sure you add enough liquid. It needs to pour into the pan, if not it will be dry. My non celiac husband hated cornbread till he ate mine. Said he remembered it being dry. Mine is moist and fluffy. Recipe 4: Easy Blender Cornbread Yellow cornmeal is has more vitamins-- white cornmeal is tastier, its your choice. Melt 4 Tbs. butter in an 8" cast iron skillet while oven is preheating to 400º. Mix in blender: 1 c. milk or milk sub 1 egg 1 c. cornmeal 1/2 tsp. salt 1/2 tsp. baking soda When butter in melted, tilt to grease skillet then pour into blender. Blend again & pour into hot skillet. Bake about 20 minutes. Remove promptly from skillet to avoid a metallic taste. Use a 10" skillet to double recipe Recipe 5: http://www.gfrecipes.com/cornbreads.txt This is the best one: This is from an old NY Times Magazine. It's traditional in that it has no sugar. I use less salt and cornmeal than is in the recipe. The Best Corn Bread 1 1/2 teas bacon grease 1 small egg 2 cups buttermilk, at room temperature 1 teas baking powder 1 teas baking soda 1 teas salt, or to taste 1 3/4 cups stone- or water-ground yellow cornmeal. 1. Spread bacon grease around in a 10-inch, well-seasoned, cast-iron skillet and put the skillet in the oven. Turn the oven to 450 degrees and leave it to heat while you prepare the corn bread. 2. Combine the egg and buttermilk in a bowl, beating he egg slightly with a fork. Add baking powder, baking soda and salt. Stir to mix well. 3. Add enough cornmeal to make a thin batter, like pancake batter. Every cornmeal is different, but one and three quarters cups, more or less, should be enough. As soon as the oven reaches 450 degrees and the bacon grease is just to the point of smoking, pour the batter into the pan all at once and return immediately to the oven. Bake until the top just begins to brown, approximately 15 minutes. Remove from the oven, turn onto a plate and serve immediately with plenty of butter. Yield: Six to eight servings. Recipe 6: , I went back to my original recipe "Cornmeal Bread" from Favorite Recipes I by Sunset Magazine and Sunset Books and just substituted the Bette Hagman's GF Mix (using a blend of rice flour, tapioca flour and potato starch flour) for the wheat flour that my recipe called for. It was much better, but not as sweet. The next time I made it I increased the sugar and it tasted almost as good GF CORN MUFFINS/BREAD Mix in large bowl: 1 C. yellow corn meal 1 1/4 t. salt 1 C. white rice flour 1/3 C. oil 1/4 - 1/2 C. sugar 1 lg. egg 2 t. xanthan gum 1 C. milk or water 2 T. baking powder 1 more C. water Stir by hand until blended. Grease pans. Bake bread 40 min. Muffins for 35 min. Makes one 8x8 baking pan; 6 large or 12 medium muffins. Bake at 350 deg. Recipe 7: Check out the Gourmet Feb. 2001 issue. I've made the Cheddar-Jalapeno Corn Sticks without the scallions and jalapenos. Picked up the corn stick pans at Cost Plus Imports for $8/each. Recipe 8: I make cornbread using Pamela's baking mix and there is a receipe on the bag. Recipe 9: Cowboy Cornbread 1 or 2 tablespoons oil or bacon drippings 1 cup cornmeal 1 tsp. baking powder (Clabber Girl is one that if gluten-free) 1/4 tsp. soda 1/2 tsp. salt 1 egg 1 cup buttermilk Turn on oven to 450 - 500 degrees. Put the drippings (corn oil or peanut oil could be used) in an oven proof skillet or saute pan about 8 or 9 inches in diameter and let heat until smoking hot. Have your ingredients near at hand and work fast. Whisk together cornmeal, baking powder, soda, and salt. Add buttermilk and egg; whisk until blended. Then pour the hot oil into the cornbread mixture and whisk together quickly. Pour into hot skillet (so won't stick and you will get a nice brown crust) and bake 10 minutes. (Note this is a one-bowl recipe and you don't need to beat the egg separately.) You can use dry buttermilk if desired. Make up a cup according to the directions on the package. In this case, the recipe seems to work better if the 1/4 tsp. baking soda is stirred into the buttermilk and water mixture rather than mixed with the dry ingredients. Recipe 10: Basic recipe: 2 cups meal (or mix) 1 tsp baking soda 2 tsp baking powder 1 tsp salt 2 large eggs 1 cup buttermilk (can use yogurt) 2 T melted butter or oil 2 T honey or 1/4 cup sugar (optional) Mix dry and wet separately, then combine. Pour in greased skillet, biscuit pan, or muffin tin(12). Bake at 425 degrees 20-25 minutes. I guess it's Cornbread time! Shellie, Tulsa "I have been driven many times to my knees by the overwhelming conviction that I had nowhere else to go. My wisdom, and that of all about me,seemed insufficient for the day,"--Abraham Lincoln