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Gluten-Free Southern Corn Bread

Southern corn bread is traditionally made with little or no flour or sugar, as opposed to Northern corn bread, which is sweeter and more cake-like in texture.  This is best served the day it is baked.  Great with chili or soup!

Quick Facts

Prep Time: 10 minutes
Bake Time: 20 to 25 minutes
Yield: 9 servings

Ingredients

  • 2 cups yellow cornmeal
  • 2 tablespoons sugar
  • 1-1/2 teaspoons Argo® Baking Powder
  • 1 teaspoon salt
  • 2 eggs, beaten
  • 2/3 cup milk
  • 1/4 cup Mazola® Corn Oil
  • 1 cup canned creamed corn

Directions

  1. Preheat oven to 400°F.  Spray an 8-inch square baking pan with cooking spray.
  2. Combine cornmeal, sugar, baking powder and salt in a mixing bowl.  Stir in remaining ingredients with a spoon just until moistened.
  3. Turn into prepared pan. Bake 20 to 25 minutes or until lightly browned and a wooden pick inserted in center of pan comes out clean.
  4. Recipe Note:  Up to 1/2 of the milk may be substituted with unsweetened almond milk.