Dudley’s Gluten Free Cornbread

Gluten free cornbread will be a hit at potlucks and family meals. By adding vegetables to the recipe, you will create a very moist and delicious dish that quite is different from traditional cornbread that tends to be dryer. It is high protein, low carb and with the vegetables, it is almost a complete meal in itself.

You can modify the recipe and add apples or other fruits instead of the veggies. In that case you may prefer to have less salt (Spike) and add a bit more maple syrup or honey to give it a sweeter taste. As long as you keep the basic flour and baking power ratio consistent, you can play with the ingredients a bit. And if you prefer to use regular flour, that will work too. Just keep the flour/baking powder ratio the same: 2 teaspoons per 1 cup flour.

Preheat oven to 350 F
2 cups gluten free all purpose flour
1 ½ cups cornmeal
½ cup flax flour
8 teaspoons baking powder
(Formula is 2 teaspoons per 1 cup flour)
2 teaspoons Spike (or your choice of herbs)
1 teaspoon sea salt
4 eggs (free range organic, non GMO, happy chickens)
4  tablespoons olive oil
2 zucchini (minced)
2 carrots (minced)
half an onion (minced) optional
1 red pepper (chopped)
Maple syrup to taste (optional)
Almond milk to cake consistency (or hemp, soy, cow milk)

Mix together dry ingredients (flours, cornmeal, flax flour, baking powder, salt, Spike)
Stir in eggs, olive oil, minced zucchini and carrots, chopped red pepper, maple syrup.
Add almond milk to create a cake like consistency
Pour into baking dish (approx. 9”x13”)
Bake about 45 minutes
Remove from oven and cool
Serves many

Thank you for watching my video. Hope it makes clear the simplicity of this healthy, gluten free recipe. We would love to hear how your cornbread turns out. As always, we appreciate hearing from you. When you comment here we will send you a free mp3 of our music in appreciation.

8 thoughts on “Dudley’s Gluten Free Cornbread

  1. Mary Ann, we are always glad when people discover Dean Evenson’s or my music on Pandora or any of the other streaming services. And yes, we are also always searching for healthy lifestyle and healthy food. Enjoy the recipes. I love to cook and taking the time to make meals from scratch is well worth it. Blessings, Dudley

  2. I only discovered you today through your beautiful flute music on Pandora! When I read the paragraph on Pandora about you and Dean I was so thrilled about your mission as well as the beauty and incandescence of your music! And now Gluten-Free cornbread??!! I have celiac and I love cornbread!! 🙂 Many blessings to you and Dean. Much gratitude and love to you both.

  3. Guna, Your recipe sounds delicious with the variations you added. I’m glad you mentioned that it works without eggs for people who are vegan. Flax flour is a good binder. The baking powder/flour ratio is most important so it’s great to experiment. Thanks for finding us from across the pond! Dudley

  4. Thank you for sharing this wonderful recipe. I got inspired and made it tonight- The Spiral Cake ( the sunflower seeds on the top made that 🙂 )

    We eat vegan, so I did not need to replace the eggs with anything, because the flour and flax was enough. I love to do on my own flow, so veggies were- mushrooms, sweet potatoes and sun dried tomatoes.

    We ate already half!!! So it was success.


  5. Hey Denise, thanks for making this cornbread recipe. I’m so glad to hear that you liked it. Always good when people enjoy healthy food. Happy eating. Spread the word! Blessings, Dudley

  6. Dudley, I made your cornbread yesterday and loved it. What I liked best was the incorporation of the veggies into the recipe. It really made it more satisfying.. Merry Christmas to you and your family. Praying for Peace in 2017.

  7. Thanks Hiranya for reminding me of the edible flowers on the quinoa veggie burgers I brought to your party. Nasturtiums are a great addition to a salad or healthy meal but I haven’t found them in the winter. Always good when we can have them in our garden! Blessings, Dudley

  8. The quinoa Veggie Burgers are super nutritious and tasty and very beautiful when garnished with edible flowers!

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