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1. You can use the  cornbread mix on the bag of most corn meal  (fine)  bags. 
I modified one to  make a buttermilk version by using  buttermilk  in place 
of milk. It tastes just  like Aunt Jemima mix  what I used when  eating gluten. 
Also, if you go  to  _www.recipezaar.com_  (http://www.recipezaar.com/)  and 
search for  gluten  free corn  bread, several recipes will come up for you.
2.  This one is good -  _http://www.gfzing.com/?p=52*_  
(http://www.gfzing.com/?p=52*)  
3.  Use the cornbread   recipe on the cornmeal package, but substitute corn 
flour for the  wheat  flour.  You have to be sure you have plain  cornmeal, not 
 the mix which has  wheat flour in it.  You can add  sugar if you  like it 
sweet, maybe 1/4  cup. This is actually better  than ordinary  cornbread. 
4. My family enjoys this  recipe.  It  whips up very fast!  And it is so 
tasty. 
I exclude the  fresh corn  kernels or the  green  chilies. Makes  24 standard 
size  muffins

1 cup  corn meal
2/3  cup sugar
1-1/2  Tablespoons baking powder
1/2  teaspoon salt
1  Tablespoon chili  powder
1-1/4 cups whole  milk
3 large eggs, lightly  beaten
1/2 cup  canola oil
1/2  cup fresh corn kernels
1/4 cup  canned, chopped green   chiles

Preheat oven to 350F.

In a  large bowl, combine gf  flour,  corn meal, sugar, baking powder, chili  
powder and salt. In a  separate  bowl, combine milk, eggs and  canola oil. 
Pour liquid  ingredients into  dry and mix until just  combined. Add fresh corn 
and  chiles and stir just until blended. Fill paper lined muffin tins with  
prepared batter until they  are  about two-thirds full. Bake for 18  minutes or 
until a toothpick  inserted in center comes out clean. Let  cool for 5 minutes 
 before  serving. 
5. If you have Roben   Rybergs Gluten-Free Kitchen  Cookbook, her cornbread 
is 
the best!   
6. Corn  Muffins 
1 cup cornmeal 
1  cup GF flour mix *  
3-4 Tablespoons sugar 
1 Tablespoon baking powder  (aluminum-free)  
½ teaspoon salt 
1 cup buttermilk 
1 egg, lightly  beaten 
1/3  cup vegetable oil 
Heat oven to 375 degrees and place paper  liners in  a  12-cup muffin pan.  
In a medium  bowl, whisk  together  the cornmeal, flour, sugar, baking powder 
and salt.  Add the   buttermilk, egg and oil to the  dry ingredients and stir  
until blended.  Divide the batter among the muffin cups.  Bake  the  muffins 
for about 16 minutes,  or until a toothpick inserted into  the  center comes 
out clean.  Serve warm or at room temperature.   Makes  one dozen. 
7. Bette Hagman has a  terrific corn muffin that  my non-GF son fights for 
and doesn't even share with  our  celiac.  I do,  however, add 1/4 c. sugar to 
it. If you have her  Cooks  Fast &  Healthy book, it's on pg. 103. 
8. I just use  the one  on the box and  substitute Bob's Red Mill all purpose 
GF  flour and add about  1/4 tsp  of xantham gum.    
9.  We published my  wife's cornbread recipe on this site some time ago.   If 
you would like to view it  go to _http://base.google.com_  and  search for  
"vdolcourt" or "gluten  free corn bread" (with or without  quote marks). If you 
 are into baking  or easy desserts go to  
_http://home.comcast.net/~vhdolcourt/bread_  
You can use that   link to get to all of the recipes I've published on this 
site.  
10.  GF  CORNBREAD 
2 cups GF cornmeal*       2 cups buttermilk* 
1/3 cup GF flour*     1 tsp soda 
1 tsp  salt           2 eggs 
1 tsp xantham   gum                    2  Tab  olive oil, or other kind 
Mix cornmeal, flour, xanthum gum and salt  in mixing  bowl and blend.  In 
another container (I use a 4  cup  measuring  pitcher) put buttermilk, soda, 
eggs and  oil.   Stir to get the  eggs beaten up  good.  Add to  the dry 
mixture and  
beat  thoroughly by hand. Grease an 11x13  baking pan (we use a shallow black 
 skillet, about  10 inches wide)  with Crisco or butter.  Bake at 400  
degrees about 20 minutes, or  until a little brown on  top.  
Muffins…..  Bake about 12  14  minutes, depending on size.  
*Cornmeal…..I buy Lamb’s cornmeal  at any HEB.  They have no other  grains 
at their  mill. 
*GF  flour.....  I use  whatever I  have around.  I take a   1/3 cup 
measuring cup and measure out  whatever is handy.  Can use a  mixture or one of the 
blends.  
*Borden’s buttermilk says modified  corn starch.  HEB brand says modified 
food 
starch, so be careful  getting buttermilk.  
If you don’t like to keep bottled buttermilk, you  can substitute Saco 
Buttermilk Powder.  Keep it  refrigerated and  it lasts for a  year.  Follow 
directions for 2 cups. 
Egg  free
….  My  daughter makes this  using Ener G egg replacer  for the eggs. 
11.  Corn  Muffins 
1 cup  cornmeal 
1  cup GF flour mix  *  
3-4 Tablespoons  sugar 
1 Tablespoon  baking powder   (aluminum-free) 
½ teaspoon  salt 
1  cup  buttermilk 
1 egg,  lightly  beaten 
1/3 cup  vegetable  oil 
Heat oven to 375  degrees and place paper   liners in a 12-cup muffin pan.  
In a  medium bowl, whisk together the  cornmeal, flour, sugar, baking  powder 
and salt.  Add the buttermilk,  egg and  oil to the  dry ingredients and stir 
until blended.   Divide the batter among the  muffin  cups.  Bake the muffins 
for  about 16  minutes, or  until a toothpick inserted into the center  comes 
out clean.  Serve warm  or at room temperature.  Makes  one  dozen. 
* GF flour mix:   2¼ cups brown rice flour 
¾  cup sweet rice  flour 
¼ cup potato starch flour 
2/3 cup tapioca  starch flour 
1/3 cup  cornstarch 
2 teaspoons xanthan gum 
12. BY  USING THE GF MIX 3 CUPS OF  RICE FLOUR
1 CUP OF  POTATO  STARCH
1/2 CUP OF TAPIOCA FLOUR
MIX  TOGETHER
THEN MEASURE  HOW  EVER MUCH THE RECIPE CALLS FOR OUT OF  ABOVE
FOR EXAMPLE 2  CUPS  THEN ADD HOWEVER MUCH BAKING POWDER AND OR  SODA. ADD 
1/2 TSP OF  XANTHAM GUM, 1  TSP UNFLAVORED GELATIN, 1 TSP EGG  
REPLACER AND  FOLLOW REST OF  RECIPE 
13. I just use the one  on  the  cornmeal container and substitute white rice 
flour for the white    flour.  It tastes pretty good. 
14. I love the one in  Bette   Hageman's Bread Cookbook!  It's better than 
the 
gluten   stuff!  
15. I like the one  from Pamela's site.    _http://www.pamelasproducts.com/_  
(http://www.pamelasproducts.com/)   
Corn Bread 
1-1/4 cup  Pamela's Baking & Pancake  Mix
1 cup  fine yellow  cornmeal
1/3 cup sugar or honey
1/2  teaspoon salt
2  eggs,  beaten
1 cup milk
2 tablespoons melted  butter 
Mix all   ingredients together and pour into a greased  8-inch square pan. 
Bake   
at 375° for 20-25 minutes. 
16. I used to make  corn bread/muffins  from a recipe I found on  the 
listserv, but then I discovered  a recipe  at the website below  using Pamela's 
Ultimate Baking Mix.  I've   found it much easier  to use a pre-mixed flour and it 
makes a really moist,  sweet   product.  No affiliation with the company.   
_http://www.pamelasproducts.com/recipe_frames.html_  
17.    CORNBREAD
1 cup  GF flour mix (I use Bette Hagman’s 4 Flour   blend)
¼ cup sugar
4 tsp.  baking powder
¾ tsp. salt
1  tsp.  xanthan gum
1 cup cornmeal
2 eggs,  beaten
1 cup milk  or non-dairy  substitute
¼ cup vegetable oil

Sift  dry  ingredients into mixing  bowl.  Combine eggs, milk & oil; pour  
into dry  ingredients.  Beat just until smooth.  Pour into  greased 8 inch 
square glass pan.  Bake at 425 for 20-25 min.   


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