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Double Corn Cornbread Recipe

Double Corn Cornbread Recipe

Looking for a moist bread to dunk in a bowl of chowder or chili? Try this tasty recipe. It’s one of Isaiah’s favorites, Silvana says. “He could eat it for breakfast, lunch and dinner.” —Silvana Nardone, New York, New York
TOTAL TIME: Prep: 15 min. Bake: 40 min. + cooling YIELD:6 servings


  • 1 cup gluten-free all-purpose baking flour
  • 1 cup cornmeal
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 eggs, lightly beaten
  • 1 cup rice milk
  • 1/4 cup canola oil
  • 1 tablespoon cider vinegar
  • 1 cup frozen corn, thawed


  • 1. In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. In a small bowl, whisk the eggs, rice milk, oil and vinegar. Stir into dry ingredients just until moistened; stir in corn.
  • 2. Transfer to an 8-in x 4-in. loaf pan coated with cooking spray. Bake at 350° for 40-45 minutes or until top is lightly browned and a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 1 loaf (6 slices).
Editor's Note: Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company.

Nutritional Facts

1 slice equals 334 calories, 13 g fat (1 g saturated fat), 71 mg cholesterol, 842 mg sodium, 51 g carbohydrate, 4 g fiber, 7 g protein.

Reviews for Double Corn Cornbread

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Reviewed Sep. 5, 2015 Edited Sep. 11, 2015

"Wow - this was so good. I forgot to buy the frozen corn and increased the sugar to 3/4 cup. I used gluten free corn meal and almond milk. Apparently the cider vinegar really improves the taste, but when doubling the ingredients - maybe I shouldn't use 2 Tablespoons vinegar as I tasted the batter and the vinegar is very prevalent. Baked it at 400 degrees F. for 25 minutes in a 11 x 7 pan to feed our fellowship. It was devoured. Thanks, Silvana!"

Reviewed Jun. 3, 2014

"I used regular flour and regular milk, creamed corn, and cut out the balsamic vinegar. Huge hit with the hubby."

Reviewed Nov. 17, 2012

"I made this with regular all purpose flour and skim milk. It turned out very good. I like the whole corn in it. Very easy to make."

Reviewed Nov. 17, 2012

"I also made this with regular all purpose four and skim milk. It turned out very good. I like the whole corn in it. Very easy to make."

Reviewed Sep. 1, 2012

"Better than the box mix"

Reviewed Apr. 12, 2012

"We thought this was just ok. It seemed really bland to us."

Reviewed Nov. 10, 2011

"This sounds like the best corn bread recipe that I have found so far. I would like to sub a can of cream corn for the reg corn would I need to reduce the liquid?"

Reviewed Aug. 19, 2011

"We liked the course texture to this bread. It was moist and didn't crumble like a lot of cornbread recipes. I used fresh sweet corn, and we all agreed it was delicious. I also used all purpose flour, upped the sugar to 1/3 c and substituted 2% milk instead of rice milk."

Reviewed Dec. 17, 2010

"Make this often- I add little more sugar- but this is a really good recipe!"

Reviewed Oct. 1, 2010

"This was enjoyed by every member of the family"

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